Raspberry Cookies
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These Raspberry Cookies are decorated with raspberry confit and fresh raspberries. They are made with basic ingredients and taste so delicious.
Table of Contents
Why You’ll Love These Cookies
- No baking skills are required to make this recipe. Made with basic ingredients that can be found in every pantry. Check also Pistachio or Amaretti Cookies.
- These cookies are made with simple ingredients that can be found in every kitchen. You can also check Raspberry Chocolate Brownies or Meringue Cookies.
- Cookies can be made a day ahead and decorated the next day. Perfect for “make a head dessert.”
Ingredients Note
- Butter: Unsalted butter at room temperature.
- Sugar: White granulated sugar.
- Egg: Room temperature egg.
- Flour: All-purpose flour.
- Baking powder: For the texture.
- Salt: Please don’t skip this ingredient. Salt adds taste to the cookies.
- Green food coloring: Use gel food coloring.
- Raspberry confit: It can be replaced with jam.
- Fresh Raspberries: Do not use frozen raspberries.
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How to Make This Recipe
Preheat oven to 350oF. Place a baking mat or parchment paper on the baking sheet pan. In the mixing bowl of a stand mixer with a pedal attachment, add soft butter and sugar. Beat on low speed until combined. Use a spatula to scrape everything from the sides and the bottom of the bowl. In the mixing bowl, mix flour, baking powder, and salt. Add egg and green food to the butter mixture and beat again on a low speed. Add dry ingredients to the mixing bowl and mix on a low speed. The cookie batter should be soft.
Using an ice cream scoop, place the batter on the baking mat placed on the baking sheet pan. After that, using your hands, shape a ball and press lightly. Place each cookie into the tart ring on the baking mat. Bake cookies in preheated oven to 350oF for 15 minutes. Do not overbake cookies. Remove cookies from tart rings and place them on the cooling rack. Decorate with raspberry confit and fresh raspberries. Add fresh mint for the decor.
Expert Tips
- Do not overbake cookies. They should be soft when you bite.
- If you use powdered food coloring, I would recommend mixing it with the egg before adding it to the butter mixture.
- Green food coloring can be replaced with matcha or pistachio paste.
- Raspberry can be replaced with fresh blueberries or blackberries. You can also mix diffrent berries for the decor.
Recipe FAQs
Store decorated cookies in an air-tight container for 1-2 days.
You can freeze-baked cookies in an airtight container for 1-2 months and then decorate before serving. Do not freeze decorated cookies.
Yes, bake cookies and store them in an air-tight container for a few days before decorating and serving.
Use fresh raspberries for decor. Frozen raspberries will make cookies soggy and wet.
If you make these Raspberry Cookies, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
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Recipe
Raspberry Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 1 ice cream scoop
- 1 spatula
- 8 tart rings
Ingredients
Raspberry Confit
- ¾ cup raspberry puree
- 3 Tbsp white granulated sugar
- 1 tsp Pectin NH
- ¼ tsp citric acid
Raspberry Cookies
- ½ cup unsalted butter
- ¾ cup white granulated sugar
- 1 egg room temperature
- 1 ¼ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup fresh raspberries for decor
Instructions
How to Make Raspberry Confit
- Mix sugar with Pectin NH in a small bowl or cup.
- In the small saucepan over medium heat warm up the raspberry puree.
- Drizzle the sugar mixture over the puree and mix with the whisk or spatula.
- Bring mixture to a boil, while mixing all the time.
- After boiling for 20-30 seconds, turn off the heat. Add citric acid and mix well.
- Transfer confit into a pipping bag and place flat on the countertop to cool. After that refrigerate until use.
How to Make Raspberry Cookies
- Preheat oven t to 350oF. Place the baking mat on the baking sheet pan.
- In the mixing bowl of a stand mixer with a pedal attachment add butter and sugar. Beat on low speed until combined. Use a spatula to scrape everything from the sides and the bottom of the bowl.
- In the mixing bowl mix flour, baking powder, and salt. Set aside.
- Add egg and green food to the butter mixture and beat again on a low speed.
- Add dry ingredients and mix on the low speed. The cookie batter should be soft.
- Using an ice cream scoop place the batter on the baking mat placed on the baking sheet pan. After that using your hands shape a ball and press lightly.
- Place each cookie into the tart ring on the baking mat.
- Bake cookies in preheated oven to 350oF for 15 minutes. Do not overbake cookies.
- Remove cookies from tart rings and place them on the cooling rack.
- Decorate cookies with raspberry confit and fresh raspberries. Add fresh mint (optional).
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Notes
- Do not overbake cookies. They should be soft when you bite.
- If you use powdered food coloring, I would recommend mixing it with the egg before adding it to the butter mixture.
- Green food coloring can be replaced with matcha.