This Raspberry Cookie Recipe is sure to be a favorite. These buttery cookies are covered in the prettiest pastel sprinkles and in every bite, you will find a surprise raspberry filling.
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What makes this cookie so special? It's a surprise raspberry-flavored cookie inside the butter cookie. It's like two cookies in one. We love to make these cookies for parties, we give them as gifts, and they have become our official Easter Cookie and Mother's Day Cookies.
Why you will love these cookies
- We love cookies with simple ingredients
- A very unusual cookie with a surprise middle cookie
- It's hard not to like the two different flavors
- The sprinkles add a nice little crunch to the soft cookie.
- Perfect for kids to help make; they like rolling the dough balls in the sprinkles
I know you are thinking ~ these pastel sprinkles are AWESOME!
See the recipe card below this post for ingredient quantities and the full recipe and instructions.
- Butter - the buttery flavor is what the outside of these cookies are all about, just make sure to use room-temperature butter
- Granulated sugar - these cookies have just the right amount of sweetness
- Baking powder - your cookies need to rise, right, flat cookies are....well, just flat
- Salt - not too much, but salt adds flavor
- Eggs - you will be using one whole egg and two yolks. The egg yolk adds a rich flavor, and who doesn't like flavor
- Vanilla extract - flavor, flavor, flavor - use the best you can find
- Flour - all purpose flour is what I use
- Raspberry flavoring - flavoring oils are easy to use and add great flavor, or use raspberry extract
- Pink food color - just a few drops make the raspberry centers a pretty color
- Pastel nonpareil sprinkles - look for pastel colors
How to make Raspberry Cookies: Step by step
See the recipe card below this post for ingredient quantities, and the full recipe and instructions
Step 1. In a large mixing bowl, add the room-temperature butter and beat on medium speed with an electric mixer until the butter is fluffy.
Step 2. Add the sugar, baking powder and salt; mix medium-speed until combined.
Step 3. Add the egg, egg yolks, and vanilla, and mix until combined, scraping the sides of the bowl.
Step 4. Mix in the flour until combined, forming a soft dough.
Step 6. Measure out one tablespoon of the butter dough and make 25 2-inch dough balls, and using a teaspoon, measure out 25 of the raspberry-flavored dough into 1-inch balls.
Step 7. Flatten the butter-flavored dough into a flat disk and place a raspberry dough ball in the center and mold the dough around it to make a large round ball.
Step 8. Roll the ball in the nonpareil sprinkles and place them on a parchment-lined baking sheet.
Cookie Tip - once you roll the dough into the bigger ball, you need to roll the dough in the pastel nonpareil sprinkles immediately. Why you ask? Because the dough will be a bit sticky from rolling the balls with your warm hands, and the sprinkles will stick to it, otherwise, your cookie will be bald.
Step 9. Bake for 10 - 11 minutes at 375 degrees. Cool on a wire rack and store in an airtight container for several days.
Mmm, raspberry filled cookies!
How to store these cookies
Yes, they freeze very well. Just bake and cool completely, then place in a plastic freezer bag or airtight container. Store in the freezer for three months. Let thaw completely, then enjoy.
Customize these cookies
This recipe is one I have made over and over again in so many different colors and flavors. Today's recipe is perfect for Easter Cookies or Mother's Day, but with a quick change, you can make these cookies for just about any occasion, and trust me, I have found sprinkle colors for all kinds of variations.
Try these cookies next
- Use red, green, and white sprinkles for Christmas Surprise Inside Cookies.
- Red Velvet Surprise Inside Cookies have a delicious red velvet middle layer with red, pink, and white sprinkles.
- 4th of July would not be the same without a special treat for a picnic and these Red, White, and Blue Sprinkle Cookies are perfect butter cookies with patriotic sprinkles for a celebration.
- Believe it or not, we celebrate baseball opening day with our beloved team and make San Francisco Giants Cookies, using black and orange sprinkles with a chocolate middle layer.
- The Cassidy family celebrates St. Patrick's Day with Mint Surprise Inside Cookies with green and white sprinkles. These are also leprechaun-approved.
- These Lemon Easter Cookies are shaped like an egg and layered with buttercream, and topped with lemon curd.
Yes, these cookies freeze very well. Just bake and cool completely, then place in a plastic freezer bag or airtight container. Store in the freezer for three months. Let thaw completely, then enjoy.
Yes, you can make that center filling any flavor you like.
You can. You will need a teaspoon of raspberry extract.
More to make and eat!
Raspberry Sprinkle Cookie Recipe
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Make the dough
- In a large mixing bowl, or the bowl of a stand mixer with the paddle attachment, beat the room temperature butter until fluffy on medium speed.
- Add the sugar, baking powder and salt; mix on medium speed until combined.
- Mix in the egg, egg yolks, and vanilla until combined, scraping the sides of the bowl.
- Mix in the flour on low speed until combined, forming a soft dough.
- Remove ¾ cup of the dough to a small bowl and add the pink food coloring and the LorAnn's flavoring. Mix well to incorporate.When adding the food coloring do so in small amounts until you get the desired color.
- Chill both doughs for a half hour.
Set the oven and get your cookie sheets ready
- Heat the oven to 375° degrees F. and place parchment paper on two baking sheets.
- Fill a medium-sized bowl with the sprinkles. It needs to be something big enough to roll the dough balls around and also to keep the sprinkles from flying out.
Forming the cookie dough balls
- Measure out 1 tablespoon of butter dough and make 25 balls. Then measure out 1 teaspoon of the raspberry flavored dough into 25 1 inch balls. Adjust the size of the dough balls to get 25 from each dough, sometimes you have to pinch dough from some oversized balls to make enough.
- Flatten the butter-flavored dough and place a raspberry dough ball in the center and mold the dough around it to make a nice round ball.
- Roll the ball in the nonpareil sprinkles and place them on a parchment-lined baking sheet.For the sprinkles to stick to the dough balls you need to roll the balls in the sprinkles immediately while the balls are warm and a bit sticky.
- Bake for 10 - 11 minutes, when done move the cookies to a wire rack to cool.
Storing and freezing the cookies
- Store the cookies in an airtight container for up to 5 days. You can also freeze these cookies by placing them in a freezer container for up to three months.
First published: Aug. 14, 2022, Last updated: Oct. 9, 2023 for better readability.
First published: March 25, 2021. Last updated: March 11, 2023, for better readability.
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From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.