Raspberry Cookies (Soft, Chewy & Eggless!) – A Perfect Sweet Treat
Raspberry cookies are the ultimate comfort dessert, combining soft, chewy texture with the natural tartness of fresh or frozen raspberries. What makes this version truly special is that it’s eggless, making it accessible for those with dietary restrictions while still maintaining indulgent flavor and softness.
Whether you’re baking for a family gathering, a festive occasion, or just a cozy afternoon snack, these eggless raspberry cookies offer a delicious balance of fruit sweetness and tender dough.
Why Eggless Cookies?
Eggless baking has gained popularity due to:
- Dietary Preferences: Vegan-friendly or egg allergies.
- Texture Benefits: Certain substitutes can make cookies softer and chewier.
- Ease of Use: No worries about separating eggs or overbeating.
This recipe uses plant-based alternatives that help the cookies maintain moisture and chewiness, while the raspberries provide natural flavor and color.
Raspberry Cookies (Soft, Chewy & Eggless!)
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until fluffy. Add vanilla extract.
- Whisk together flour, baking soda, baking powder, and salt.
- Gradually combine dry ingredients into wet ingredients. Fold in raspberries gently.
- Scoop dough onto the baking sheet and bake for 12–15 minutes until edges are lightly golden.
- Cool on baking sheet for a few minutes, then transfer to wire rack.
Notes
Ingredients for the Perfect Raspberry Cookie
- All-purpose flour – forms the structure of the cookies.
- Sugar – balances the tartness of the raspberries.
- Baking soda & baking powder – ensure a soft, chewy rise.
- Butter or vegan butter – gives richness and flavor.
- Raspberries – fresh or frozen, lightly mashed.
- Vanilla extract – enhances overall flavor.
Optional additions include white chocolate chips or a light dusting of powdered sugar for presentation.
Tips for Soft, Chewy Raspberry Cookies
- Handle Berries Gently: Raspberries are delicate; folding them in lightly prevents the dough from turning too wet.
- Chill Dough Slightly: Refrigerating for 15–20 minutes helps maintain shape while baking.
- Use Parchment Paper: Prevents sticking and ensures an even bake.
- Check Doneness: Cookies should be lightly golden at edges and soft in the center.
Step-by-Step Baking Instructions
- Preheat Oven: 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: Cream butter and sugar until fluffy. Add vanilla and any plant-based milk if using.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Fold Together: Gradually mix dry into wet ingredients. Fold in raspberries gently.
- Scoop and Bake: Use a cookie scoop to drop dough onto the baking sheet. Bake for 12–15 minutes or until edges are lightly golden.
- Cool and Serve: Let cookies cool on the sheet for a few minutes before transferring to a wire rack.
Why You’ll Love These Cookies
- Soft & Chewy: Every bite melts in your mouth.
- Eggless: Perfect for those avoiding eggs without compromising taste.
- Festive & Colorful: Beautiful natural pink from raspberries.
- Quick & Easy: Perfect for last-minute baking or holiday treats.
These cookies combine the best of comfort baking with a fresh fruity twist, making them ideal for any occasion.
