Look at these raspberry cookies! Aren’t they gorgeous? They’re tasty too: these are soft, cake-like cookies with bright pops of raspberry flavor and a crunchy sprinkle coating. This is a perfect, crowd pleasing cookie for your spring events and summer gatherings.
I got the idea for this cookie recipe after I found ruby chocolate chunks during a recent shopping trip. I was very intrigued. We binge a lot (I mean, A LOT) of baking competition shows and ruby chocolate seems to be a current trend. When I got my ruby chocolate home, I tasted a few and was so surprised by the creamy, fruity flavor. I thought they’d go well in a fruit cookie; so I grabbed a bag of frozen raspberries and made these.
- Shop: Ruby Chocolate Chips
This King Arthur flour recipe is the base of this recipe because I thought the cream cheese would add a tangy richness to the dough. The resulting cookie is sweet, fruity, and bright. To be perfectly honest, the raspberries are the star here and would be good without the ruby chocolate. So if you can’t find ruby chocolate chips, you should still make them. Replace the ruby chocolate with white chocolate or just leave them out completely.
But don’t leave out the sprinkles! In my first round of testing, I made one cookie coated with rainbow sprinkles, but decided I liked how the cookies without the sprinkles looked better. The ribbons of raspberries were just so visually pleasing. And the cookies tasted good! But my head taster (Sean) finally got around to eating that confetti-coated cookie. He told me that this recipe tasted a lot better WITH the sprinkles.
- Explore: Graham Cracker Crust Cookies
So, I baked another batch coated in sprinkles–and he was absolutely right. The sprinkles create a very pleasing, sweet, crunchy coating which adds needed texture to the otherwise extremely soft cookie. Thank goodness for honest recipe tasters!
This cookie dough comes together easily and quickly; but it will need some time in the fridge to rest and become scoopable. Otherwise, it’s a straightforward sugar cookie recipe. And it’s sure to become a crowd favorite!
Raspberry Ripple Cookies
- 6 oz frozen raspberries about 1¼ cups
- 3 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp kosher salt
- 1¼ cups granulated sugar
- 1 lemon zested (you'll just use the zest)
- 16 tbsp unsalted butter softened
- 2 oz cream cheese Philadelphia; softened
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 large egg
- 1 cup ruby chocolate chips
- 1 cup rainbow sprinkles
- Remove the raspberries from the freezer and add to a medium bowl. Let them thaw slightly while you mix the rest of the ingredients.
- In a medium bowl, whisk together the dry ingredients: the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer (or in a large bowl for use with a hand held mixer), combine the sugar and lemon zest. Use your fingers to rub the zest and the sugar together until the sugar because slightly moistened by the oils in the zest. The sugar will feel like slightly damp sand and become very fragrant.Add the butter and cream cheese to the bowl. Use the paddle attachment (or the hand mixer whisks) to cream the lemon-y sugar, butter, and cream cheese together until light and fluffy; this should take 3-5 minutes.
- Add the vanilla extract, almond extract, and the egg. Mix until very well combined.
- Add the flour mixture. Pulse the mixer on low slowly until the flour is mixed slightly with the butter mixture and less likely to fly out of the bowl when the mixer is running. Turn the mixer to medium and mix just until the flour has combined with the butter.
- Remove the bowl from the stand mixer and use a spatula to mix a few final times to make sure everything is combined. Pay special attention to scrape the bottom of the bowl and get that mixed with the rest of the bowl. Fold in the ruby chocolate chips.Now, use a potato masher or the back of a spoon to roughly mash the partially frozen raspberries. Mash until the raspberries have broken up into a variety of sizes with the largest being pea-sized. Fold in the mashed raspberries and combine until well incorporated but not overly mixed in. You want to see a marble effect with some streaks of pink among the white dough.
- Cover the bowl and place in the refrigerator for at least an hour.
- Preheat the oven to 375F degrees.
- Scoop cookies into 2 tablespoon sized balls. Roll in the sprinkles. Place sprinkled cookies on a parchment lined sheet pan with about 2-inches between cookie dough balls. Bake for 8 minutes; remove the cookie sheets from the oven and slam onto the counter or heat-proof cutting board 3-5 times to help settle the cookies.Add the cookie sheet back to the oven and bake for another 4 minutes or until the cookies are golden brown on the bottom.Let the cookies cool on a wire rack before enjoying.
- Ruby chips can be very expensive and may be tough to find–so feel free to substitute white chocolate chips.
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Holy cow people! You didn’t know, these cookies are what was missing in your life. The head taster is absolutely right that the crunch of the sprinkles adds a wonderful “crust” and mouthfeel to these pillows of heaven. The sweet ruby chips tart raspberry dancing in a cookie cloud with a playful joyful covering of sprinkles.