Raspberry Butter Cake Cookie Recipe blend the rich, buttery goodness of traditional butter cakes with the delightful burst of fresh raspberries.
At my best friend’s birthday party, we decided to bake something special. I made Raspberry Butter Cake Cookie Recipe, a recipe I had recently discovered.
The moment I mixed the butter, powdered sugar, and cake mix, the sweet aroma filled the kitchen. After folding in fresh raspberries and a touch of raspberry gelatin, the dough came together beautifully.
As the Raspberry Butter Cake Cookie Recipe baked, they puffed up perfectly, golden around the edges. When we bit into them, the creamy center and burst of raspberry were pure bliss.
Everyone loved them, and they became the hit of the party. That day, those cookies made the event unforgettable!
Why You’ll Love This Recipe
You’ll love this Raspberry Butter Cake Cookie recipe for its perfect blend of flavors and textures. The rich, buttery base is beautifully complemented by the tartness of fresh raspberries, creating a delightful contrast that keeps you coming back for more.
With a soft, cake-like interior and a crispy edge, these cookies offer a satisfying bite. Plus, they’re incredibly easy to make, requiring minimal effort for maximum flavor.
These Raspberry Butter Cake Cookie Recipe are sure to impress and bring joy to any gathering!
Information Of Raspberry Butter Cake Cookie Recipe
⏱️ Recipe Details
- Preparation Time: 15 minutes
- Chill Time (Optional for firmer cookies): 20–30 minutes
- Cooking Time: 10–12 minutes per batch
- Total Time: 30–45 minutes
- Course: Dessert / Cookie
- Difficulty: Easy
- Cuisine: American
- Yield: About 24 cookies
🍴 Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups & spoons
- Baking sheet(s)
- Parchment paper or silicone baking mat
- Cooling rack
- Cookie scoop (optional, for uniform size)
📝 Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar
- 2 large eggs
- 1 box (15.25 oz) white cake mix
- 1 box (3 oz) raspberry-flavored gelatin powder (do not prepare, use dry)
- 1 cup fresh raspberries (or frozen raspberries, thawed and drained)
- 1 block (8 oz) cream cheese, softened
👩🍳 How To Make Raspberry Butter Cake Cookie Recipe
1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
2. In a large bowl, beat the softened butter and powdered sugar together until light and fluffy (about 2–3 minutes). Add the eggs, one at a time, mixing well after each addition.
3. Beat in the softened cream cheese until smooth and fully incorporated. Add the dry raspberry gelatin powder and white cake mix to the wet ingredients. Mix until fully combined and a thick dough forms.
4. Gently fold in the raspberries. If using fresh berries, be careful not to crush them too much. (Optional) Chill the dough for 20–30 minutes for easier handling and puffier cookies.
5.Use a cookie scoop or spoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10–12 minutes, or until the edges are set and the centers are slightly soft. Do not overbake—they should be soft and cakey! Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts Raspberry Butter Cake Cookie Recipe
| Nutrition | Amount |
|---|---|
| Calories | 150 |
| Total Fat | 8g |
| Cholesterol | 30mg |
| Sodium | 60mg |
| Total Carbohydrates | 19g |
| Sugars | 8g |
| Protein | 2g |
Amazing Variations
1. Lemon Raspberry Cookies: Add the zest of one lemon to the cookie dough for a bright, citrusy flavor that pairs beautifully with the raspberries. You can also drizzle a simple lemon glaze over the cooled cookies for extra sweetness.
2. Almond Raspberry Cookies: Incorporate almond extract in place of vanilla for a nutty twist. You can also add slivered almonds to the dough for added texture and flavor.
3. Chocolate Raspberry Cookies: Mix in semi-sweet or dark chocolate chips along with the raspberries for a rich, decadent treat. The combination of chocolate and raspberry is always a crowd-pleaser!
4. Oatmeal Raspberry Cookies: Add 1 cup of rolled oats to the dough for a chewy texture. This variation offers a heartier cookie that’s perfect for a breakfast treat or snack.
5. Coconut Raspberry Cookies: Stir in shredded coconut into the dough to add a tropical flair. You can also top the cookies with a sprinkle of toasted coconut for an appealing crunch.
How To Get The Perfect Cookie Texture
To achieve the perfect cookie texture, start by using a balance of ingredients—ensure the right ratio of butter, sugar, and flour.
Cream the butter and sugar together until light and fluffy to incorporate air, which helps create a tender crumb. Chilling the dough is crucial; it prevents spreading and enhances chewiness.
Also, be mindful of your baking time—pull the cookies out when they’re just set but still soft in the center, as they will continue to firm up while cooling.
Finally, consider using a mix of brown and granulated sugar; the brown sugar adds moisture and depth, resulting in a deliciously chewy texture.
Tips And Tricks
➤ Measure Accurately: Use a kitchen scale for precise measurements, especially for flour, to avoid dense cookies.
➤ Room Temperature Ingredients: Ensure butter and eggs are at room temperature for better blending and texture.
➤ Don’t Overmix: Mix just until ingredients are combined to keep cookies tender.
➤ Use Parchment Paper: Line baking sheets with parchment to prevent sticking and ensure even baking.
➤ Rotate the Pan: Halfway through baking, rotate the pan for even browning and consistent texture.
Storage Instructions
To store Raspberry Butter Cake Cookie Recipe, allow them to cool completely, then place them in an airtight container at room temperature.
They will stay fresh for up to a week. For longer storage, you can freeze the cookies by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag or container.
They can be stored in the freezer for up to three months.
Conclusion
Raspberry Butter Cake Cookie Recipe are a wonderful addition to any dessert repertoire. Their rich, buttery flavor combined with the tartness of fresh raspberries makes for a delightful treat that appeals to all ages.
The beauty of this Raspberry Butter Cake Cookie Recipe lies not only in its flavor but also in its simplicity.
The incorporation of raspberries adds a seasonal touch, allowing you to enjoy the fruits of the summer throughout the year.
You can easily adapt this recipe by substituting other fruits or adding nuts for a unique twist. The cookies also freeze beautifully, so you can prepare a batch ahead of time and enjoy them whenever a craving strikes.
Others Delicious Butter Cakes
Comfortable Biscoff Cookie Butter Pound Cake Recipe
Butter Pecan Pound Cake Recipe – Buttery Flavor
Heavenly – Brown Butter Cake Recipe
Mastro’s Butter Cake Recipe – Deliciously Decaden
Apple Butter Cake Recipe – Deliciously Sweet
Butter Pecan Cake Recipe with Box Mix
Raspberry Butter Cake Cookie Recipe
Equipment
- Baking sheets
- Parchment paper
- Mixing bowls
- Electric mixer (handheld or stand)
- Rubber spatula
- Measuring cups and spoons
- Cookie scoop or tablespoon
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries or frozen, thawed
- 1/2 cup white chocolate chips optional
- Powdered sugar for dusting optional
Instructions
Prepare the Dough:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Incorporate Raspberries:
- Gently fold in the fresh raspberries and white chocolate chips (if using) with a rubber spatula, being careful not to crush the raspberries.
Chill the Dough:
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes. This helps the cookies maintain their shape while baking.
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Shape and Bake:
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
Cool and Serve:
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- If desired, dust with powdered sugar before serving.