The delicious White Chocolate Raspberry Cookies use freeze dried raspberries and white chocolate chips for a perfectly sweet and fruity bite the whole family will love!
I absolutely love using freeze dried fruit in baked goods because you get all that fresh, fruity flavor without the pesky added moisture from fresh produce.
These sweet and slightly tangy cookies are my husband's favorite and make a great addition to holiday cookie boxes. You can even sub out the freeze dried raspberries for strawberries or even blackberries for a delicious twist. Enjoy!
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- Stand mixer or Electric hand mixer: I will forever love my Kitchenaid Stand Mixer but the Kitchenaid Hand Mixer is also fantastic.
- Mixing bowls: I love these Pyrex glass nesting bowls.
- Measuring cups and spoons
- Cookie sheet
- Cling film or plastic wrap
- All purpose flour
- Corn starch
- Baking soda
- Unsalted butter
- White granulated sugar
- Brown sugar
- Vanilla extract: I recommend using pure vanilla extract rather than imitation vanilla.
- Freeze dried raspberries: Make sure to use freeze dried raspberries rather than simply dried raspberries.
- White chocolate chips: Quality really does make a difference. My favorite to use are Ghirardelli White Chocolate Chips.
Unfortunately no. Fresh raspberries contain too much moisture and won't produce the same results.
Chilling the dough allows the fat to cool and solidify, meaning that it will melt more slowly during the baking process and the cookies will hold their texture and shape. Skipping this step could result in flat, over spread cookies that simply aren't as enjoyable.
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Made these White Chocolate Raspberry Cookies? Let me know what you think in the comments!
White Chocolate Raspberry Cookies
- Stand mixer or electric hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Cling film
- 2 cups all purpose flour
- 1 tbsp corn starch
- ½ tsp salt
- 1 tsp baking soda
- ¾ cup unsalted butter room temperature
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 tsp pure vanilla extract
- 1 egg room temperature
- 1 cup white chocolate chips
- ¾ cup freeze dried raspberries, gently crushed
- In a medium size mixing bowl combine flour, corn starch, salt and baking soda. Stir until well combined and set aside.
- In the bowl of a stand mixer (or mixing bowl with a hand mixer) add butter and cream on medium high speed for about a minute until fluffy. Then add white granulated sugar and brown sugar and mix on medium high speed for about 2 minutes until fluffy and well combined. With the mixer on low speed, add in vanilla extract and egg. Then turn up to medium speed for 15-30 seconds until well combined, scraping down the sides as needed.
- Add in about half of the flour mixture to the bowl with the wet mixture and mix on medium speed for 15-30 seconds. Then add in the remaining flour mixture and blend on medium speed for another 15-30 seconds until just combined. Do not over mix.
- Add in the white chocolate chips and freeze dried cranberries. Mix on the lowest speed for about 5 seconds until well distributed.
- Cover the mixture with cling film and refrigerate for at least 2 hours to overnight before baking.
- When you are ready to bake the cookies preheat the oven to 350 degrees F.Using a cookie scoop, measure out about 2 tbsp of dough and place on a parchment paper lined baking sheet about 2 inches apart.Bake the cookies at 350 degree for 9-10 minutes then remove from the oven. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring the cookies to a wire rack to cool completely.
- Serve and enjoy!