I’m sharing my Bakery Style Raspberry White Chocolate Cookies recipe because a simple technique preserves the raspberries and white chocolate, making it a standout among Soft Raspberry Cookies for weekend baking or holiday cookie swaps.

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I keep finding excuses to bake these because they surprise me every time. Thick, chewy and melting soft, they’re the kind of White Raspberry Cookies that make you pause and taste twice.

I fold in crushed freeze-dried raspberries and generous handfuls of white chocolate chips so each bite is pockets of sweet and bright, not too predictable. They look like a bakery steal but with little quirks only home baking gives you, like uneven tops and gooey centers.

If you like Soft Chewy Cookie Recipes, this will poke at your cookie curiosity and maybe ruin every other cookie for you.

Ingredients

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All-purpose flour: Gives structure, mostly carbs, little fiber, makes cookies tender but can be heavy.
Unsalted butter: Rich in fat and flavor, adds moisture and crisp edges, not much protein.
Brown sugar: Sweetens, adds a hint of molasses flavor and chew, mostly simple carbs.
White chocolate: Very sweet, creamy, mostly sugar and fat, melts into pockets of sweetness.
Freeze-dried raspberries: Tangy, concentrated berry flavor, adds bright sour notes and some fiber, low moisture.
Eggs: Bind ingredients, add protein and richness, help cookies rise and set.
Cornstarch: Softens dough, keeps centers tender, small amount changes texture noticeably.

Ingredient Quantities

2 1/4 cups (280 g) all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup (226 g) unsalted butter softened

1/2 cup (100 g) granulated sugar

1 cup (220 g) packed light brown sugar

2 large eggs room temperature

2 teaspoons vanilla extract

1 1/2 to 2 cups (255–340 g) white chocolate chips or chopped white chocolate

3/4 cup (30–40 g) freeze-dried raspberries, crushed

Optional 1/3 cup raspberry jam or preserves

How to Make this

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1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat. Measure flour by spooning into the cup then level it off so you dont end up with too much.

2. Whisk together 2 1/4 cups all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine sea salt in a bowl and set aside.

3. In a large bowl beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes. Add 2 large room temperature eggs one at a time, then stir in 2 teaspoons vanilla extract, scraping the bowl.

4. Add the dry mix to the butter mix in two additions, mixing just until combined, dont overmix or the cookies will be tough.

5. Fold in 1 1/2 to 2 cups white chocolate chips or chopped white chocolate and 3/4 cup crushed freeze dried raspberries, but save a few chips and raspberry crumbs to press on top of the dough balls. If using the optional 1/3 cup raspberry jam, drop small spoonfuls into the dough and gently swirl with a spatula so you get streaks not a flat blob.

6. Chill the dough in the fridge for at least 30 minutes and up to 2 hours, this helps make them thick and bakery style and prevents too much spreading. If your kitchen is cold or the dough feels very stiff you can skip the full chill but the cookies will spread more.

7. Scoop dough into large balls about 3 tablespoons each or golf ball sized and space them 2 to 3 inches apart on the prepared sheet. Press any reserved chips and raspberry crumbs onto the tops so they look pretty on the finished cookie.

8. Bake one sheet at a time in the middle of the oven for 10 to 13 minutes, until the edges are set but the centers still look soft. Rotate the pan halfway if your oven bakes unevenly. Remember they continue to cook on the sheet.

9. Let cookies cool on the baking sheet for 5 to 10 minutes so they firm up, then transfer to a wire rack to finish cooling. Store in an airtight container with a slice of bread to keep them soft for a few days or freeze for longer storage.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Baking sheets (2, lined with parchment paper or silicone baking mats)
3. Mixing bowls (one large for creaming, one medium for the dry mix)
4. Measuring cups and spoons (spoon and level the flour so you dont end up with too much)
5. Electric hand mixer or stand mixer, or a sturdy wooden spoon if you prefer to do it by hand
6. Whisk (for the dry ingredients) and a rubber spatula to scrape the bowl
7. Cookie scoop (about 3 Tbsp) or a tablespoon and your hands to shape golf ball sized dough
8. Wire cooling rack and an airtight container for storing leftovers

FAQ

How do I make these cookies taste and feel like the bakery version? Chill the dough for 30 to 60 minutes, scoop slightly larger balls, and bake until the edges are set but centers still look soft. Cornstarch and brown sugar give that thick soft interior. Dont overmix the dough or youll end up with tough cookies.

Can I use fresh raspberries instead of freeze dried? Freeze dried are best because they add bright raspberry flavor without extra moisture. If you must use fresh, drain and pat them very dry, toss the pieces in a little flour so they dont bleed, and expect a bit more spreading and a softer texture.

Is raspberry jam required and how do I use it? Jam is optional. For a jammy center add a small dollop in the middle of each dough ball and press it in slightly before baking. Too much will make the cookies run, so less is more.

Can I swap the white chocolate for milk or dark chocolate? Yes you can. Milk or dark will change the flavor balance but it works fine. Use the same amount and fold in gently so the chunks stay intact.

How should I store or freeze these cookies? Store cooled cookies in an airtight container at room temp for up to 3 days. Freeze baked cookies for up to 3 months, or freeze scooped dough balls on a tray then bag them; bake from frozen adding a minute or two to the bake time.

Why do my cookies spread too much and how do I stop that? Too warm dough, too little flour, or a hot oven can make them spread. Chill the dough, measure flour properly, and bake on a parchment lined sheet. If your butter is too soft the dough will be runny, so dont let it get greasy.

Bakery Style Raspberry White Chocolate Cookies Recipe Substitutions and Variations

All-purpose flour (2 1/4 cups / 280 g) – swap with a 1-to-1 gluten-free all-purpose baking blend that contains xanthan gum, use the same weight/volume. Cookies might be a little more crumbly but it’s the easiest sub.
Unsalted butter (1 cup / 226 g) – replace with an equal weight of solid coconut oil or vegetable shortening. Coconut oil gives a faint coconut flavor and crisper edges, shortening yields taller, softer cookies; if using coconut oil chill the dough first.
2 large eggs – use 1 cup unsweetened applesauce for both eggs (1/2 cup per egg) or make “flax eggs” with 2 tbsp ground flax + 6 tbsp water (mix and let sit). Applesauce makes them a bit cakier, flax adds a mild nutty note.
3/4 cup freeze-dried raspberries – sub with 3/4 cup fresh raspberries (coarsely chopped and patted dry) or 1/3 to 1/2 cup raspberry jam swirled into the dough. Fresh berries can bleed and soften the dough, jam makes them chewier and sweeter.

Pro Tips

– Measure right, dont eyeball. If you have a kitchen scale use it, flour by volume is super easy to overpack and that makes cookies dense and dry. The cornstarch is there to keep them soft too, so dont skip it if you want that tender, slightly cakey bite.

– Get your butter and eggs to the right temp, but dont let butter turn into puddles. Cut butter into chunks to soften faster or microwave 5 seconds at a time if youre in a rush. If the dough is rock hard after chilling, let it rest 5 to 10 minutes so it scoops and bakes evenly.

– Be gentle folding in the white chocolate and crushed freeze dried raspberries, you dont want the raspberries to bleed and turn everything pink and soggy. Chop big white chocolate pieces instead of using tiny chips if you like melty pockets, and save a few chips and raspberry crumbs to press on top so the cookies look bakery-fancy.

– Watch bake time not the clock, ovens vary a lot. Pull them when edges are set and centers still look a little soft, they firm up as they cool on the sheet. Bake one tray at a time in the middle rack for best results, and store with a slice of bread to keep them soft for days or freeze for longer.

Bakery Style Raspberry White Chocolate Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I'm sharing my Bakery Style Raspberry White Chocolate Cookies recipe because a simple technique preserves the raspberries and white chocolate, making it a standout among Soft Raspberry Cookies for weekend baking or holiday cookie swaps.

Servings

servings

Calories

242

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C)
2. Baking sheets (2, lined with parchment paper or silicone baking mats)
3. Mixing bowls (one large for creaming, one medium for the dry mix)
4. Measuring cups and spoons (spoon and level the flour so you dont end up with too much)
5. Electric hand mixer or stand mixer, or a sturdy wooden spoon if you prefer to do it by hand
6. Whisk (for the dry ingredients) and a rubber spatula to scrape the bowl
7. Cookie scoop (about 3 Tbsp) or a tablespoon and your hands to shape golf ball sized dough
8. Wire cooling rack and an airtight container for storing leftovers

Ingredients

2 1/4 cups (280 g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (226 g) unsalted butter softened
1/2 cup (100 g) granulated sugar
1 cup (220 g) packed light brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
1 1/2 to 2 cups (255–340 g) white chocolate chips or chopped white chocolate
3/4 cup (30–40 g) freeze-dried raspberries, crushed
Optional 1/3 cup raspberry jam or preserves

Directions

Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat. Measure flour by spooning into the cup then level it off so you dont end up with too much.
Whisk together 2 1/4 cups all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine sea salt in a bowl and set aside.
In a large bowl beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes. Add 2 large room temperature eggs one at a time, then stir in 2 teaspoons vanilla extract, scraping the bowl.
Add the dry mix to the butter mix in two additions, mixing just until combined, dont overmix or the cookies will be tough.
Fold in 1 1/2 to 2 cups white chocolate chips or chopped white chocolate and 3/4 cup crushed freeze dried raspberries, but save a few chips and raspberry crumbs to press on top of the dough balls. If using the optional 1/3 cup raspberry jam, drop small spoonfuls into the dough and gently swirl with a spatula so you get streaks not a flat blob.
Chill the dough in the fridge for at least 30 minutes and up to 2 hours, this helps make them thick and bakery style and prevents too much spreading. If your kitchen is cold or the dough feels very stiff you can skip the full chill but the cookies will spread more.
Scoop dough into large balls about 3 tablespoons each or golf ball sized and space them 2 to 3 inches apart on the prepared sheet. Press any reserved chips and raspberry crumbs onto the tops so they look pretty on the finished cookie.
Bake one sheet at a time in the middle of the oven for 10 to 13 minutes, until the edges are set but the centers still look soft. Rotate the pan halfway if your oven bakes unevenly. Remember they continue to cook on the sheet.
Let cookies cool on the baking sheet for 5 to 10 minutes so they firm up, then transfer to a wire rack to finish cooling. Store in an airtight container with a slice of bread to keep them soft for a few days or freeze for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.