11 Christmas Cookies Freeze Dried Raspberry Variations

Raspberry White Chocolate Chip Cookies

Raspberry White Chocolate Chip Cookies are a delightful holiday treat that perfectly combine the tartness of fresh raspberries with the sweetness of white chocolate chips. These cookies are soft, chewy, and bursting with flavor, making them a wonderful addition to any Christmas cookie platter. Whether you’re baking for friends, family, or simply indulging in a festive treat, these cookies are sure to impress.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter and sugar mixture until well combined.
5. Combine Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as you see no more flour.
6. Fold in Raspberries and Chocolate: Gently fold in the fresh raspberries and white chocolate chips using a spatula or wooden spoon, being careful not to crush the raspberries too much.
7. Scoop Cookie Dough: Using a cookie scoop or tablespoon, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
10. Serve and Enjoy: Once the cookies are cooled, serve them on a platter or store them in an airtight container. Enjoy your delicious Raspberry White Chocolate Chip Cookies as a festive treat!

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Chocolate Raspberry Swirl Cookies

Chocolate Raspberry Swirl Cookies are a decadent and visually stunning treat, perfect for the holiday season. These cookies feature rich chocolate dough swirled with vibrant raspberry puree, creating a delightful contrast of flavors and colors in each bite. They are soft and chewy, with the sweet-tart raspberry complementing the rich chocolate perfectly. These cookies will not only taste amazing but also impress anyone who sees them on your festive cookie platter.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until well combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
6. Prepare Raspberry Puree: If you haven’t already, puree the fresh raspberries in a blender or food processor until smooth. You may strain it if you prefer no seeds, but this is optional.
7. Create Swirls: Take half of the cookie dough and spread it into a rough rectangle on a clean surface. Spoon half of the raspberry puree over the dough and then fold the dough over itself gently to create swirls. Repeat this with the other half of the cookie dough and the remaining raspberry puree.
8. Scoop Cookie Dough: Using a cookie scoop or tablespoon, drop heaping tablespoons of the swirled cookie dough onto prepared baking sheets, spacing them about 2 inches apart.
9. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers look slightly soft.
10. Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool for about 5 minutes on the sheets before transferring them to a wire rack to cool completely. Enjoy!

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Raspberry Almond Biscotti

Raspberry Almond Biscotti is a delightful twice-baked cookie that combines the nutty flavor of almonds with the sweet-tartness of raspberries, making them perfect for dipping in coffee or tea. These crunchy treats are easy to make and are a wonderful addition to any holiday cookie platter. The unique blend of flavors and textures will leave your friends and family craving more!

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set the bowl aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add Eggs and Almond Extract: Beat in the eggs, one at a time, making sure each is fully mixed before adding the next. Add the almond extract and mix until well combined.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Almonds and Raspberries: Gently fold in the sliced almonds and fresh raspberries into the dough until evenly distributed. The raspberries may break apart slightly—this is okay!
7. Shape the Dough: Transfer the dough to the prepared baking sheet and shape it into a log about 2 inches wide and 12 inches long, flattening the top slightly.
8. First Bake: Bake the log in the preheated oven for about 25-30 minutes or until golden brown and firm to the touch.
9. Cool and Slice: Remove the log from the oven and let it cool on the baking sheet for about 10 minutes. Then, carefully transfer it to a cutting board and slice it into about ¾-inch thick pieces using a sharp knife.
10. Second Bake: Return the sliced biscotti to the baking sheet, standing them upright. Bake for an additional 10-15 minutes or until they are crisp and golden.
11. Final Cooling: Let the biscotti cool completely on a wire rack before serving. Enjoy your Raspberry Almond Biscotti with a warm cup of coffee or tea!

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Lemon Raspberry Shortbread Cookies

Lemon Raspberry Shortbread Cookies are a delightful twist on classic shortbread that combine rich, buttery flavors with bright citrus and tart raspberry notes. These cookies have a crisp texture and melt-in-your-mouth quality, making them perfect for holiday gatherings or a sweet treat any time of the year. The combination of lemon zest and fresh raspberries adds a revitalizing touch, making each bite a burst of flavor.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
3. Add Flavorings: Mix in the lemon zest and vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
5. Fold in Raspberries: Gently fold in the fresh raspberries into the dough. The raspberries may break apart slightly, which is fine.
6. Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into a log about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.
7. Slice the Dough: After chilling, remove the log from the refrigerator. Using a sharp knife, slice the log into ½-inch thick rounds.
8. Arrange on Baking Sheet: Place the sliced cookies onto the prepared baking sheet, leaving some space between them.
9. Bake: Bake in the preheated oven for about 14-16 minutes or until the edges are lightly golden.
10. Cool and Dust: Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust cooled cookies with powdered sugar before serving.
11. Enjoy: Serve these Lemon Raspberry Shortbread Cookies with tea or coffee, or enjoy them as a delightful snack on their own!

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Raspberry Oatmeal Cookie Bars

Raspberry Oatmeal Cookie Bars are a delicious and wholesome dessert that perfectly combines the chewiness of oatmeal with the tartness of fresh raspberries. These cookie bars are easy to make and are great for sharing at gatherings or enjoying as a treat during the holiday season. With a buttery crust and a fruity filling, they are sure to be a crowd-pleaser!

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan or line it with parchment paper for easy removal.
2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as necessary.
4. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined.
5. Incorporate Oats: Stir in the old-fashioned oats until evenly distributed in the dough.
6. Prepare the Base Layer: Reserve about 1 cup of the oatmeal mixture for the topping, then press the remaining dough evenly into the bottom of the prepared baking pan to create the base layer.
7. Add Raspberries: Distribute the fresh raspberries evenly over the base layer, pressing them down gently into the dough.
8. Top with Remaining Mixture: Crumble the reserved oatmeal mixture over the raspberries, creating a crumbly topping.
9. Bake: Place the baking pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are set.
10. Cool: Once baked, remove the pan from the oven and let it cool in the pan for about 15 minutes. Then, carefully lift it out using the parchment paper, or leave it to cool completely in the pan.
11. Cut and Dust: Once cooled, cut the bars into squares or rectangles. If desired, dust the top with powdered sugar before serving.
12. Enjoy: Serve these Raspberry Oatmeal Cookie Bars warm or at room temperature, and enjoy the delightful balance of flavors!

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Raspberry Gingerbread Men

Raspberry Gingerbread Men are a delightful twist on the classic holiday cookie, combining the warm spices of traditional gingerbread with the tangy sweetness of raspberries. These festive cookies are perfect for decorating with icing and sprinkles, making them a fun activity for families during the holiday season. With their soft texture and rich flavor, Raspberry Gingerbread Men are sure to be a hit at any holiday gathering!

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt until well blended.
3. Cream Butter and Sugars: In another bowl, cream the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
4. Add Egg and Molasses: Beat in the large egg and molasses until thoroughly combined.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix.
6. Incorporate Mashed Raspberries: Gently fold in the mashed fresh raspberries until evenly distributed throughout the dough.
7. Form the Cookies: Using a rolling pin, roll out the dough on a floured surface to about ¼ inch thick. Use a gingerbread man cookie cutter to cut out shapes and place them on the prepared baking sheets.
8. Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges start to firm up. The cookies will continue to set as they cool.
9. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Decorate: Once cool, decorate the Raspberry Gingerbread Men with royal icing and sprinkles, if desired. Allow the icing to set before serving.

Enjoy your festive Raspberry Gingerbread Men!

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Raspberry Peppermint Crinkle Cookies

Raspberry Peppermint Crinkle Cookies are a festive and delightful treat that combines the bright flavor of raspberries with the coolness of peppermint, all while boasting a beautiful crinkle effect on the surface. These cookies are soft and chewy on the inside, with a slightly crispy outer layer, making them a perfect addition to your holiday cookie platter. Plus, their striking red and white appearance makes them visually appealing for any festive gathering!

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
3. Mix Wet Ingredients: In a separate large bowl, combine the granulated sugar and melted unsalted butter, stirring until well mixed. Add the large eggs, vanilla extract, peppermint extract, and raspberry puree to the sugar mixture, and beat gently until fully combined.
4. Combine Mixtures: Gradually stir the dry ingredient mixture into the wet ingredients, mixing until just combined. The dough should be thick and slightly sticky. If the dough seems too soft, you can refrigerate it for about 20 minutes to make it easier to handle.
5. Form the Cookies: Using two spoons or your hands, scoop out about a tablespoon of dough and roll it into a ball. Roll each ball in powdered sugar until completely coated, then place them onto the prepared baking sheets, leaving enough space between them to allow for spreading.
6. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should spread and develop crinkles on the surface. Do not overbake; they will firm up as they cool.
7. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
8. Serve: Once cooled, dust with additional powdered sugar if desired, and enjoy your Raspberry Peppermint Crinkle Cookies with family and friends!

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Raspberry Coconut Macaroons

Raspberry Coconut Macaroons are a delightful twist on traditional coconut macaroons, incorporating the tart sweetness of raspberries for an extra burst of flavor. These chewy, coconutty treats are perfect for holiday gatherings or as a sweet snack any time of the year. The bright color of the raspberries, coupled with the golden brown exterior of the macaroons, makes these cookies not just tasty but also visually appealing.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent the macaroons from sticking.
2. Prepare the Coconut Mixture: In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and all-purpose flour (if using). Stir well until all the coconut is evenly coated and the mixture is sticky.
3. Whip the Egg Whites: In a separate bowl, beat the large egg whites using an electric mixer until soft peaks form. This will help create a lighter texture for your macaroons.
4. Fold in the Egg Whites: Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate them too much. The goal is to combine the two mixtures without losing the airiness from the egg whites.
5. Add Raspberries: Carefully fold in the fresh raspberries, making sure not to crush them too much. You want to keep some whole for texture and flavor.
6. Shape the Macaroons: Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. You can shape them into mounds or rounds, depending on your preference.
7. Bake: Place the baking sheet in the preheated oven and bake for approximately 20-25 minutes, or until the macaroons are golden brown on the top and edges. Keep an eye on them to avoid overbaking.
8. Cool: Once baked, remove the macaroons from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving.

Enjoy your Raspberry Coconut Macaroons as a sweet treat during the holidays or anytime you crave a delicious coconut dessert with a fruity twist!

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Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies are a delightful combination of buttery, crumbly cookie dough and sweet raspberry jam. These classic cookies are not only visually appealing with their signature thumbprint indentation filled with juicy raspberry preserves, but they’re also a perfect addition to any holiday cookie platter. The tartness of the raspberries complements the rich dough, making them a fabulous treat that everyone will love.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the Batter: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer.
3. Add Egg and Vanilla: Beat in the egg yolk and vanilla extract, mixing until well combined.
4. Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture. Stir until just combined. If you are using nuts, fold them in at this stage.
5. Shape the Cookies: Using your hands, shape the dough into 1-inch balls and place them on the lined baking sheet, spacing them about 2 inches apart.
6. Create Thumbprint Indentations: Using your thumb or the back of a small spoon, gently press down in the center of each dough ball to create a well for the raspberry jam.
7. Fill with Jam: Spoon a small amount of raspberry jam into each thumbprint indentation, being careful not to overfill.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden.
9. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Enjoy your Raspberry Thumbprint Cookies as a delightful snack with tea or coffee, or as part of your holiday cookie selection!

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Raspberry Pistachio Cookies

Raspberry Pistachio Cookies are a unique twist on traditional thumbprint cookies, combining the tartness of raspberries with the rich, buttery flavor of pistachios. The nuttiness of the pistachios complements the sweetness of the raspberry jam, resulting in a delightful treat that is perfect for holiday gatherings or any festive occasion. These cookies not only taste amazing but also look gorgeous with their vibrant colors.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together. Use an electric mixer to mix until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Egg and Vanilla: Once the butter and sugar mixture is creamy, add in the egg yolk and vanilla extract. Beat the mixture until fully combined.
4. Mix in Dry Ingredients: Gradually incorporate the all-purpose flour and salt into the wet ingredients. Stir until combined, being careful not to overmix. If you’re using chopped pistachios, fold them into the dough at this point.
5. Form Cookies: Shape the dough into 1-inch balls with your hands and arrange them on the lined baking sheet. Make sure that you leave about 2 inches of space between the cookies.
6. Create Thumbprints: Using your thumb or the back of a spoon, press gently into the center of each cookie ball to make an indentation for the raspberry jam.
7. Fill with Raspberry Jam: Take a small spoon and carefully fill the thumbprint indentations with raspberry jam, being cautious not to overfill.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges start to turn a light golden color.
9. Cool Down: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.

Enjoy your Raspberry Pistachio Cookies as a delicious addition to your holiday treats or as a delightful snack any time of the year!

Raspberry Sugar Cookies With Cream Cheese Frosting

Raspberry Sugar Cookies with Cream Cheese Frosting are a delightful festive treat that combines a soft, buttery sugar cookie base with a tangy and creamy frosting. The vibrant raspberry flavor shines through both in the cookie and the frosting, making these cookies a visually appealing and delicious addition to any holiday cookie platter. They are sure to please both kids and adults alike during the cheerful season.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar mixture. Mix until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Incorporate Raspberries: Gently fold in the mashed fresh raspberries into the cookie dough until evenly distributed.
6. Form Cookies: Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
8. Cool Down: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare Cream Cheese Frosting: While the cookies are cooling, prepare the frosting by beating the softened cream cheese in a medium bowl until smooth. Gradually add the powdered sugar, mixing until well blended. Finally, add milk, one tablespoon at a time, to reach your desired consistency. If desired, add a few drops of yellow food coloring to give a cheerful touch.
10. Frost the Cookies: Once the cookies are completely cool, use a knife or a piping bag to frost each cookie generously with the cream cheese frosting. For added decoration, you can place a whole raspberry on top of each frosted cookie if desired.
11. Serve and Enjoy: Allow the frosting to set for a few minutes, then serve the cookies to family and friends, and enjoy your delicious Raspberry Sugar Cookies with Cream Cheese Frosting!