Raspberry rye cookies from 100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More (page 121) by Sarah Kieffer

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Notes about this recipe

  • EmilyR on May 10, 2026

    I doubled this recipe and used half brown sugar, half black sugar. I then cut the white sugar by about 1/3. I wish I would have cut more sugar - they are too sweet! After adding more dried raspberries I also chose to add some fresh ones for more flavor and to tamp down the sweetness a little more. Also, I had to bake these a bit longer. Lots to work with here with some necessary tinkering. I put a sprinkle of maldon on these and they are essentially the cookie version of the Jammy Coffee Cake from More than Cake cookbook, so try that one if you want a cake variant.

  • lisari on January 26, 2025

    Made with a little extra dried raspberries & without fresh ones. Plenty of raspberry flavor. Dough is very easy to work with. Tasty & different.

  • lawrencecharcuterie on March 27, 2022

    Per reviews I have read, mostly from food 52 bake club on Facebook, I am going to skip the fresh raspberries and just use the freeze dried.

  • mdcbakers on February 06, 2022

    Out of this world flavor. Couldn't stop eating them. The freeze-dried raspberries for me made the dough darker than the book picture. I had to experiment & find my technique using the fresh raspberries. I loved the sharpness of the fresh fruit combined with the raspberry/rye flavor in the dough. I agree with baking them longer & them softening overnight. My first recipe from this book, super excited to try more.

  • cespitler on April 02, 2021

    These were delicious. The rye and raspberry mix is stellar and I loved the chewy centers. I cooked these a bit longer than stated in the book.

  • tarae1204 on January 20, 2021

    Raspberry and rye are very nice flavor combination in this cookie. It kind of tastes like a healthy breakfast cereal turned into a sweet chewy cookie. However, I won’t repeat this recipe because the flavor isn’t one that I like enough to eat a batch. Also, the fresh raspberries moisten the cookies overnight and turn the centers into moist dough again. (And I have been adding 2-4 minutes to each bake time from this book as I prefer my cookies browned and firm throughout, not soft in centers).

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