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Brown Sugar Roasted Raspberry Cookies Recipe

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★★★★★

4.6 from 68 reviews

These Brown Sugar Roasted Raspberry Cookies are a delightful twist on traditional cookies, featuring caramelized raspberries roasted with honey for an intensified flavor and swirled into a rich, brown sugar cookie dough with white chocolate chips. The result is a soft, chewy cookie with golden edges and bursts of sweet-tart raspberry goodness balanced by a hint of cinnamon and a sprinkle of flaky sea salt.

Ingredients

Scale

Raspberry Roasting

  • 250g raspberries (fresh or frozen)
  • 1–2 tablespoons honey
  • Pinch of salt

Cookie Dough

  • 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

Instructions

  1. Preheat Oven for Roasting Raspberries: Preheat your oven to 400°F (204°C) and prepare a baking sheet by lining it with parchment paper.
  2. Roast the Raspberries: Spread the raspberries evenly on the baking sheet. Drizzle with honey and sprinkle a pinch of salt over them. Roast for about 10 minutes if fresh or 15-20 minutes if frozen, stirring occasionally to ensure even caramelization as the raspberries release their juices. Remove from oven and allow them to cool completely before using.
  3. Preheat Oven for Baking Cookies: Reduce oven temperature to 350°F (177°C) and line a baking sheet with parchment paper.
  4. Beat Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl using a hand mixer, beat the room temperature unsalted butter and brown sugar on medium speed for 2-3 minutes until the mixture is light and fluffy.
  5. Add Eggs and Vanilla: Add in the whole egg, egg yolk, and vanilla extract. Continue to beat at medium speed for about 1 minute until fully combined.
  6. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Gradually add this to the wet ingredients and mix until just combined. Be careful not to over-mix to maintain a tender cookie texture.
  7. Add White Chocolate Chips: Stir in the white chocolate chips evenly into the dough.
  8. Fold in Roasted Raspberries: Gently fold the cooled roasted raspberries into the dough, swirling them throughout rather than fully incorporating, to maintain pockets of raspberry flavor.
  9. Shape and Bake Cookies: Scoop approximately 1.5 oz portions of dough onto the prepared baking sheet, spacing them apart. You may freeze the dough for later use or bake immediately. Bake in the preheated 350°F oven for 12-14 minutes or until the edges are golden and centers are just set.
  10. Finish and Serve: Remove cookies from the oven and while still warm, optionally sprinkle them with flaky sea salt for a perfect salty-sweet balance. Allow to cool slightly before serving.

Notes

  • Use fresh or frozen raspberries according to availability; frozen raspberries will take longer to roast.
  • Be gentle when folding in the roasted raspberries to keep the texture of the cookies tender and prevent them from turning gummy.
  • You can freeze cookie dough balls on a baking sheet and store them in a freezer bag to bake later, adding a couple of extra minutes to baking time if frozen.
  • Flaky sea salt on top enhances the flavor, but it is optional.
  • Room temperature butter ensures proper creaming with the sugar, leading to better texture.

Keywords: brown sugar cookies, roasted raspberry cookies, white chocolate raspberry cookies, baking with berries, caramelized raspberry cookies

Find it online: https://flavorsbymaya.com/brown-sugar-roasted-raspberry-cookies-recipe/