Name: Brown Sugar Roasted Raspberry Cookies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 250g raspberries (fresh or frozen); 1-2 tablespoons honey; Pinch of salt; 226g unsalted butter, room temperature; 330g brown sugar; 1 whole egg; 1 egg yolk; 1 teaspoon vanilla extract; 320g all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/8 teaspoon cinnamon; 120g white chocolate chips

Ingredients

226g unsalted butter, room temperature

330g brown sugar

1 egg and 1 egg yolk

1 tsp vanilla extract

320g all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/8 tsp cinnamon

120g white chocolate chips

250g raspberries, fresh or frozen

1-2 tbsp honey

Flaky sea salt (optional, for sprinkling)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the raspberries evenly on it. Drizzle with honey and sprinkle lightly with salt.

Step 2: Roast the raspberries for about 10 minutes if fresh, or 15-20 minutes if frozen, stirring occasionally until they release their juices and start to caramelize. Remove from the oven and let them cool.

Step 3: Lower the oven temperature to 350°F (175°C) and line another baking sheet with parchment paper for the cookies.

Step 4: In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and brown sugar together on medium speed for 2-3 minutes until light and fluffy.

Step 5: Add the egg, egg yolk, and vanilla extract. Beat on medium speed until combined, about 1 minute.

Step 6: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid over-mixing.

Step 7: Stir in the white chocolate chips, then gently fold in the cooled roasted raspberries, swirling them throughout the dough without fully incorporating.

Step 8: Scoop 1.5-ounce portions of dough onto the prepared baking sheet. You can freeze the dough at this stage for later baking, or proceed immediately.

Step 9: Bake the cookies for 12-14 minutes, until the edges are golden and the centers are just set. Remove from the oven and, if desired, sprinkle with flaky sea salt.

Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use fresh raspberries for the best texture, but frozen works well too — just allow a bit more roasting time to evaporate excess moisture.

For a nutty twist, add 1/2 cup of chopped toasted almonds or pecans to the dough.

If you prefer a more intense berry flavor, experiment with roasting the raspberries with a splash of balsamic vinegar.

Don’t skip the flaky sea salt sprinkle; it balances the sweetness beautifully and enhances the overall flavor.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a sealed bag or container for up to 3 months. To reheat, warm gently in a low oven for a few minutes to restore softness. Unbaked dough balls can also be frozen and baked directly from frozen, adding a couple of minutes to the baking time.

FAQs

Can I use frozen raspberries without thawing?

Yes, you can roast frozen raspberries directly. Just extend the roasting time to about 15-20 minutes to allow the extra moisture to cook off and the berries to caramelize properly.

Why do the cookies need both baking soda and baking powder?

Using both baking soda and baking powder helps create the perfect cookie texture—baking soda aids in browning and spread, while baking powder provides lift, making the cookies tender yet slightly chewy.