These White Chocolate Raspberry Heart Cookies are a delightful blend of creamy sweetness and tart fruitiness, perfect for making any moment feel a little more special. With a buttery, soft texture, pops of tangy raspberry, and smooth white chocolate chips, these heart-shaped cookies are especially perfect for occasions like Valentine's Day or as a thoughtful homemade gift.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
¾ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup freeze-dried raspberries, crushed
1 cup white chocolate chips
Directions
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, I cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which takes about 3-4 minutes.
I add the egg and vanilla extract, mixing until everything is fully incorporated.
In a separate bowl, I whisk the flour, baking soda, and salt, then gradually add this dry mixture to the wet ingredients, stirring just until combined.
I gently fold in the crushed freeze-dried raspberries and white chocolate chips.
Using a tablespoon or a cookie scoop, I drop dough balls onto the prepared baking sheets, then flatten them slightly and use a heart-shaped cookie cutter to cut out the shapes.
I bake the cookies for 10-12 minutes, just until the edges are lightly golden.
After baking, I let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe yields about 24 cookies.
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Calories: Approximately 175 kcal per cookie
Variations
I sometimes swap out the freeze-dried raspberries for dried cranberries or strawberries if that’s what I have on hand. For a more decadent version, I drizzle melted white chocolate over the cooled cookies. If I want a little crunch, I mix in a handful of chopped macadamia nuts or almonds along with the chocolate chips.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. They reheat nicely in a 300°F (150°C) oven for 5-7 minutes or can be enjoyed straight from the freezer after a few minutes at room temperature.
FAQs
What can I use instead of freeze-dried raspberries?
I’ve used chopped dried cranberries or freeze-dried strawberries with great results. Just avoid fresh berries, as they add too much moisture.
Can I make the dough ahead of time?
Yes, I often prepare the dough and refrigerate it for up to 2 days before baking. It also freezes well if I want to save some for later.
Do I need to use a heart-shaped cookie cutter?
Not at all. I like the heart shape for special occasions, but these cookies bake beautifully as simple round cookies too.
Can I make these cookies gluten-free?
Yes, I substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum, and they turn out just as tasty.
How do I prevent the cookies from spreading too much?
Chilling the dough for 30 minutes before baking helps keep the heart shapes intact and prevents over-spreading.
Conclusion
These White Chocolate Raspberry Heart Cookies are one of my go-to recipes when I want to impress without spending hours in the kitchen. Whether I’m baking them for a holiday or just because, they always bring a smile—and that perfect mix of rich, sweet, and tangy makes them hard to resist.
Recipe:
White Chocolate Raspberry Heart Cookies
- Total Time: 27 minutes
- Yield: About 24 cookies
- Diet: Vegetarian
Description
These White Chocolate Raspberry Heart Cookies are buttery, heart-shaped treats filled with sweet white chocolate chips and tangy freeze-dried raspberries. Perfect for Valentine's Day, holidays, or any time you crave an easy, indulgent homemade dessert.
Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup freeze-dried raspberries, crushed
1 cup white chocolate chips
Instructions
-
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
-
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
-
Mix in the egg and vanilla extract until fully combined.
-
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
-
Fold in crushed freeze-dried raspberries and white chocolate chips.
-
Scoop dough onto baking sheets using a tablespoon or cookie scoop. Flatten slightly and use a heart-shaped cookie cutter to shape.
-
Bake for 10–12 minutes, until edges are lightly golden.
-
Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
To prevent spreading, chill dough for 30 minutes before baking.
Drizzle with melted white chocolate after baking for extra indulgence.
Substitute freeze-dried raspberries with dried cranberries or strawberries.
Add chopped macadamia nuts or almonds for crunch.
Store in an airtight container at room temp for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 24 cookies
- Calories: 175 kcal
