Fresh Raspberry Cookie Recipes

INCREDIBLE RASPBERRY CHEESECAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.
• Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.

RASPBERRY PATCH CRUMB BARS

Steps:

• In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13x9-in. baking dish. , In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture. , Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

RASPBERRY CRUMBLE COOKIES

Steps:

• Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
• Make the crumble topping. In a medium bowl, wish together the flour, brown sugar, oats, and spices, and salt. Using a pastry cutter or your hands, work the mixture together until all of the ingredients are combined and the mixture is crumbly. Set crumble topping aside.
• In a stand mixer (or with a hand mixer) beat together the softened butter and sugar until light and fluffy (3-4 minutes). Add in the vanilla and milk and mix until combined.
• Reduce the speed to low and gradually add the flour mixture. Mix only until the point that the dough starts to come together. It will appear crumbly but if you squeeze a handful, it should hold together.
• Using a small cookie scoop or spoon, scoop a heaping tablespoon on dough into your hands and give it a gentle roll to form a ball. Gently press your thumb into the center of the dough creating a little indentation and place it on the lined baking sheet.
• Spoon a teaspoon of jam into each cookie.
• Sprinkle the crumble topping over the tops of each cookie.
• Bake for 15-17 minutes until lightly golden around the edges.
• Let cool for at least 10 minutes before eating.

CHOCOLATE-RASPBERRY COOKIES

Steps:

• Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.