Is it better to use frozen or fresh raspberries in cookies?

Both work well, but it depends on the result you're after. Fresh raspberries offer a brighter flavor and firmer texture but can break apart easily when mixed into dough. Frozen raspberries are more convenient and tend to bleed less if added while still frozen. For this white chocolate raspberry cookies recipe, either choice is fine—just fold them in gently.

Can I use fresh raspberries in cookies?

Yes, you can use fresh raspberries in cookies. Be sure to handle them carefully, as they’re delicate and can bleed into the dough. Add them last and stir gently. If you're using very ripe berries, consider chilling the dough first to help it hold together.

What does white chocolate raspberry taste like?

White chocolate raspberry offers a rich and balanced flavor. The white chocolate is creamy and sweet, while the raspberries add a tart, fruity note that cuts through the richness. Together, they create a cookie that’s both indulgent and refreshing.

What happened to the raspberry Girl Scout cookies?

The Raspberry Rally cookies were introduced as a limited-edition Girl Scout flavor but were discontinued after one season. High demand and resale issues played a role in the decision. For fans of that flavor, this homemade white chocolate raspberry cookies recipe is a delicious way to recreate the experience.

White Chocolate Raspberry Cookies Recipe – Easy To Make and Gluten-Free

Name: White Chocolate Raspberry Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup white sugar; 1/2 cup brown sugar; 2 eggs; 1 tsp vanilla extract; 2 1/2 cups gluten-free all-purpose flour (with xanthan gum); 1 tsp baking soda; 1/2 tsp salt; 1 1/4 cups chopped white chocolate or chips; 1 1/2 cups fresh or frozen raspberries

Description

A gluten-free white chocolate raspberry cookies recipe that’s soft, chewy, and bursting with sweet and tart flavor.

Ingredients

Scale

1 cup unsalted butter, softened

1 cup white sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla extract

2 1/2 cups gluten-free all-purpose flour (with xanthan gum)

1 tsp baking soda

1/2 tsp salt

1 1/4 cups chopped white chocolate or chips

1 1/2 cups fresh or frozen raspberries

Instructions

1. Cream butter and both sugars until light and fluffy.

2. Add eggs and vanilla, mix well.

3. Whisk gluten-free flour, baking soda, and salt in a separate bowl.

4. Gradually mix dry ingredients into wet mixture.

5. Fold in white chocolate and raspberries gently.

6. Chill dough for 30 minutes (optional but helpful for structure).

7. Scoop dough onto parchment-lined baking sheets.

8. Bake at 350°F (175°C) for 10–12 minutes, until edges are golden.

9. Cool 5 minutes on tray, then transfer to a wire rack.

Notes

Use gluten-free flour blend that includes xanthan gum for best results.

If raspberries are frozen, do not thaw before adding.

Chilling the dough helps maintain cookie shape while baking.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 215
Sugar: 17g
Sodium: 80mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: gluten-free white chocolate raspberry cookies, raspberry cookies gluten-free