These Greek yogurt raspberry cookies are soft, chewy, and simply delightful! They blend creamy yogurt with fresh raspberries for a yummy treat that’s a bit tart and sweet.
Making these cookies is a breeze! I love how they come together quickly, and the burst of raspberry in each bite makes me smile every time. Perfect with a cup of tea! 😊
Key Ingredients & Substitutions
Fresh Raspberries: These add a delightful tartness and natural sweetness. If fresh raspberries aren’t available, try substituting with frozen raspberries—just thaw and drain them before using.
Greek Yogurt: Using full-fat Greek yogurt gives these cookies a rich texture. If you’re looking for a lighter option, low-fat yogurt works too. For a dairy-free version, consider using coconut yogurt.
Unsalted Butter: I like to use unsalted to control the overall saltiness of the cookies. If you’re in a pinch, you can swap it with a mild oil like canola, or use a vegan butter substitute if necessary.
Sugar: Granulated sugar works well, but you can opt for coconut sugar for a slightly different flavor. If you want to reduce sugar, using a sugar substitute like stevia or monk fruit is an option with adjustments to the measurements.
What’s the Best Way to Incorporate Raspberries Without Crushing Them?
Gently folding in the raspberries requires a bit of care to keep them intact. Here’s how to do it right:
- After mixing your dry ingredients into the wet, use a spatula to fold. Start by adding just a few raspberries at first, so you can control the mixing.
- When adding more raspberries, try not to overmix. Fold them in lightly just until evenly distributed.
This way, your cookies will have beautiful bursts of raspberry throughout without being mushy.
Greek Yogurt Raspberry Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup Greek yogurt (full fat preferred)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Mix-Ins:
- 1 cup fresh raspberries
- Optional: 1/2 cup white chocolate chips or chopped nuts for additional texture
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. Don’t forget to let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack. In total, you should be ready to enjoy these cookies in about 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). This step is important for getting the perfect texture on your cookies. While the oven heats, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream Together Wet Ingredients:
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or a whisk. Mix until the mixture is light and fluffy. Then, beat in the Greek yogurt, egg, and vanilla extract until everything is completely combined and smooth.
3. Mix Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure that the baking powder and baking soda are evenly distributed throughout the flour.
4. Combine the Mixtures:
Slowly combine the dry ingredients with the wet ingredients. Mix gently until just combined. Be careful not to overmix, as this can lead to tough cookies.
5. Add the Raspberries:
Now comes the fun part! Gently fold in the fresh raspberries and any optional white chocolate chips or chopped nuts. Take your time to avoid crushing the raspberries too much—this helps keep the cookies light and fluffy!
6. Scoop and Bake:
Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread while baking.
7. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes. Look for lightly golden edges, but don’t worry if the centers seem a little soft—this is what makes them chewy!
8. Cool and Enjoy:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After they’ve cooled a bit, transfer them to a wire rack to cool completely. Serve them warm or at room temperature, and enjoy with fresh raspberries or a comforting cup of tea!
Can I Use Frozen Raspberries in This Recipe?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them first, as excess moisture can affect the cookie’s texture. Gently fold them in as you would fresh raspberries to avoid crushing.
How Can I Make These Cookies Gluten-Free?
You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for the best texture. The cookies should turn out just as soft and chewy!
Can I Add Other Flavorings to the Cookies?
Absolutely! Feel free to get creative. Adding a teaspoon of lemon or almond extract can complement the raspberries beautifully. You could also mix in a bit of cinnamon or nutmeg for a warm, spiced flavor.
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them—just place them in a zip-top bag separated by layers of parchment to keep them from sticking. They’ll last in the freezer for about 2 months!
