White Chocolate Raspberry Cookies - My Recipe Treasures (2024)

FAQs

Why did my raspberry cookies turn blue? ›

Why did my raspberry cookies turn blue? It's really interesting! This usually only happens if you have a very pink batter as a result of using frozen or mushy fruit. If a pink batter is baked on a sheet prepared with aluminum foil, the acid in the fruit reacts with the aluminum to turn the batter blue.

Pure White Chocolate & Raspberry Cookie (1 serving) contains 44.8g total carbs, 44g net carbs, 18g fat, 3.4g protein, and 350 calories.

Information. Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months. Moist bars, such as cheesecake and lemon bars, can be refrigerated for seven days.

Bake at 375 degrees F until golden and tender, 12 to 15 minutes. For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes. For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar.

Raspberries: I tested these cookies with freeze-dried or dehydrated raspberries (pictured) and fresh berries. Fresh were delicious, however they made the cookies turn purple / gray because of the chemical reaction when baking. There was also a little too much moisture in the cookie dough when the berries broke apart.

Sometimes raspberry cookies can have a green cast or green streaks in them, and it's the same acidic reaction described above. The acidity in the dough from the baking soda and baking powder cause the berry juices to change color to blue or green.

These Raspberry Cookies are soft and chewy eggless sugar cookies that are made with frozen raspberries! They're fluffy in the middle and crunchy on the edges; the perfect combo! Best yet, the tartness from the raspberries and the sweetness from the sugar cookie base create the perfect paring of flavors!

After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the name and date. Squeeze out extra air and place flat in the freezer. To save space, you can flat-stack freezer bags.

Storage Temperature Matters

The temperature can be a big factor when storing cookies. Unless otherwise noted, don't store cookies in the refrigerator: The cool air can rob cookies of their moisture and make them taste bland. In general, store cookies at room temperature or freeze them, as specified above.

Which cookies last the longest? ›

Dry cookies, like shortbread cookies, gingersnaps, and Danish butter cookies, will stay fresher for longer because they have very little moisture. Dry cookies become stale when they suck up moisture from the air - causing them to become soft and lose their snap.

A lower temperature will require more cooking time and will ultimately result in a thinner, crisper chocolate chip cookie. For those ooey, gooey chocolate chip cookies, 375 degrees Fahrenheit is your sweet spot.

350° is the standard temp for a cookie, and it's a great one. Your cookies will bake evenly and the outside will be done at the same time as the inside. Baking at 325° also results in an evenly baked cookie, but the slower cooking will help yield a chewier cookie. The outsides will be a little softer, too.

You can actually play with the baking temperature to achieve a chewy gooey factor that you prefer. Higher temperatures (350-375 degrees F) with a shorter baking time yield a cookie that isn't as spread out but will have a nicely browned outside and a just cooked inside.

The cooking site notes that more often than not, this happens because of your baking powder. Baking powder is a leavener, but the site says you may be more likely to see this phenomenon occur when you are using a baking powder with aluminum.

In almost every case, it's not you, it's your baking powder. Baking powder with aluminum in it reacts to acidic ingredients, causing this discoloration and what many people find to be a “tinny” or metallic taste.

Baking powder with aluminium in it can react with the acid in raspberries and cause them to turn blue when baked. I only use Bob's Red Mill baking powder, so I knew that wasn't the issue. But it turns out that baking soda can also cause this reaction since it's alkaline.

If your baking powder contains aluminum it may turn your scones blue or green when it reacts to the acidity of the raspberries, and may even leave them with a metallic taste.