Crispy Raspberry Cookies – Better Than Takeout

Crispy Raspberry Cookies – Better Than Takeout. After making these many times, I’ve discovered the trick to perfectly crispy edges and soft centers. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Hot Honey Chicken Biscuits and Delicious Biscoff Cookie Butter Cinnamon Rolls.

What You'll Need for Crispy Raspberry Cookies – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups fresh raspberries
• 1/2 tsp baking soda
• 1/2 cup packed light brown sugar
• 1/2 cup semisweet chocolate chips (optional)
• Optional: Powdered sugar for dusting
• Optional: Melted chocolate for drizzling

How to Make Crispy Raspberry Cookies – Better Than Takeout

1. Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla extract.
3. Step 3: In another bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
4. Step 4: Gently fold in raspberries and chocolate chips (if using).
5. Step 5: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
6. Step 6: Bake for 10-12 minutes or until edges are golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Storing & Reheating Crispy Raspberry Cookies – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Dough can be made ahead and refrigerated for up to 3 days.

Freezing Crispy Raspberry Cookies – Better Than Takeout

Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
• Best substitution: You can substitute the fresh raspberries with an equal amount of frozen raspberries. There's no need to thaw them first.
• Make-ahead: Cookies can be baked ahead and frozen. Reheat in a 350°F (180°C) oven for 5-7 minutes before serving.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If cookies are burning on the bottom, reduce oven temperature by 25°F (14°C) and/or use a lower rack position.

Crispy Raspberry Cookies – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

12 mins

⏳

Total

27 mins

🍽

Serves

24 cookies

🥗

Diet

Gluten-Free (optional)

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups fresh raspberries

Seasonings

• 1/2 tsp baking soda
• 1/2 cup packed light brown sugar
• 1/2 cup semisweet chocolate chips (optional)

Optional Toppings

• Powdered sugar for dusting
• Melted chocolate for drizzling

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla extract.
3. Step 3: In another bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
4. Step 4: Gently fold in raspberries and chocolate chips (if using).
5. Step 5: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
6. Step 6: Bake for 10-12 minutes or until edges are golden brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
• Best substitution: You can substitute the fresh raspberries with an equal amount of frozen raspberries. There's no need to thaw them first.
• Make-ahead: Cookies can be baked ahead and frozen. Reheat in a 350°F (180°C) oven for 5-7 minutes before serving.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If cookies are burning on the bottom, reduce oven temperature by 25°F (14°C) and/or use a lower rack position.

Storage

• Fridge: Store in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
• Make ahead: Dough can be made ahead and refrigerated for up to 3 days.

Nutrition Per Serving

• Calories: 120
• Protein: 1g
• Fat: 5g
• Carbs: 18g
• Fiber: 1g
• Sugar: 9g
• Sodium: 50mg
• Cholesterol: 20mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Raspberry Cookies – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Raspberry Cookies – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!