Raspberry Logs

As much as I love the holiday cookie classics, I try to add one new recipe to my platter every year. This year, it’ll be these raspberry log cookies. They’re jammed with raspberry flavor, and are surprisingly delicate with a crumbly, moist texture that comes from the mascarpone mixed into the dough. I often wish more Christmas cookies had chocolate, and luckily these have mini chips in the batter. Finally, a confectioners’ sugar coating melts on the tongue.

The complex mix of tastes and textures almost rivals that of fudge or homemade candy, but these raspberry log cookies are far easier to make. Go ahead and stir up a batch—whether it’s the holiday season or not.

Ingredients for Raspberry Log Cookies

• Butter: Start with softened butter. If it’s hard out of the fridge, it won’t incorporate properly into the batter. You can soften butter in a hurry by cutting it into cubes.
• Sugar: You’ll beat granulated sugar into the butter (a process known as creaming) to work air into the batter. There’s no added leavening agent to lift and lighten the cookies.
• Mascarpone cheese: This very soft Italian cheese is creamy and sweet. It’s often used in lasagna or tiramisu. It makes for rich, soft, cake-like cookies.
• Vanilla extract: Look for a high-quality vanilla extract brand for the most fragrant flavor. You’ll taste the difference in many cookie recipes.
• Confectioners’ sugar: Also known as powdered sugar, this airy, light sugar dissolves easily and makes for soft, tender cookies. You’ll also coat the baked cookies in confectioners’ sugar.
• Freeze-dried raspberry powder: Stirring berries into batter for this recipe—and for other raspberry recipes—would make for wet cookies, so use freeze-dried berry powder instead. It’s finely milled, so it blends smoothly and turns the cookies a pale pink. The powder also packs a major flavor punch.
• All-purpose flour: Make sure to measure flour properly by spooning it into a measuring cup until it brims, then level the cup with the back of a knife. Using too much flour will result in dense cookies.
• Salt: A pinch of salt balances all the flavors.
• Miniature semisweet chocolate chips: Mini chips add sporadic bursts of cocoa flavor and a little crunch. Chocolate and raspberries are delightful together.

Directions

Step 1: Beat the butter and sugar

In a large bowl, cream the softened butter and sugar until they’re light and fluffy.

Editor’s Tip: There is no leavening agent in the cookies, so all the lift comes from this first step. Whipping air into the butter and sugar will make the cookies light.

Step 2: Add the wet ingredients

Beat in the mascarpone cheese and vanilla until the mixture is well combined.

Step 3: Add the powdered sugar and raspberry powder

In a separate small bowl, whisk together the confectioners’ sugar and raspberry powder. Beat the dry mixture into the wet mixture.

Step 4: Add the remaining dry ingredients

In a separate bowl, whisk together the flour and salt. Gradually add them to the creamed mixture, beating well between each addition.

Step 5: Add the mix-ins

Gently stir in the chocolate chips.

Step 6: Shape the cookies

Scoop dough by the tablespoon and shape them into 2-inch-long logs. Arrange them 2 inches apart on parchment-lined baking sheets.

Step 7: Bake the cookies

Bake the cookies at 375°F for 9 to 10 minutes or until they’re lightly browned.

Step 8: Coat the cookies in sugar

Place the remaining confectioners’ sugar in a shallow bowl. While the cookies are still slightly warm, roll them in the confectioners’ sugar. Let them cool on wire racks.

Raspberry Log Cookie Variations

• Swap white chocolate chips: Raspberries also pair well with mini white chocolate chips.
• Coat them in chocolate: Skip the confectioners’ sugar coating and dip the cooled cookies in melted chocolate.
• Play with berries: Use freeze-dried strawberry or blackberry powder to change things up.

How to Store Raspberry Log Cookies

Transfer raspberry log cookies to an airtight container. Store them at room temperature, away from direct light or heat. You can also keep the cookies in the refrigerator.

How long do raspberry log cookies last?

At room temperature, raspberry log cookies will keep for up to four days. In the fridge, they will keep for at least a week.

Can you freeze raspberry log cookies?

Yes, almost all cookies freeze well, including these raspberry logs. To freeze them, first bake them and allow to cool completely. Line a baking tray with foil and arrange the cookies about 1 inch apart on the tray. Freeze them until they’re solid, then transfer them to an airtight container or freezer bag. Freeze them for up to three months.

You can also freeze the unbaked batter, wrapped tightly in storage wrap, for up to three months. Defrost the dough in the refrigerator, then shape and bake it as directed.

Raspberry Log Cookies Tips

Why did my cookies spread too much in the oven?

Cookies spreading too much is one of the most common baking mistakes. It can be frustrating, although the good news is that it’s usually an aesthetic problem—they’ll still taste good!

Usually, spreading cookies are a result of overly soft or warm butter. Maybe you over-beat the butter in Step 1, or perhaps the batter was out for too long as you shaped the dough. If the butter gets too soft, it will begin to melt in the oven before the flour has a chance to solidify and firm. That means the cookies will flop and spread as they finish baking. If you’re worried that the cookies are feeling too warm and soft, put them in the refrigerator for 15 to 30 minutes before baking them. That will firm up the butter.

Can you make homemade confectioners’ sugar?

If you don’t have confectioners’ sugar in the pantry, you can make homemade confectioners’ sugar. Simply whiz up granulated white sugar in a food processor or high-powdered blender until it’s light and fluffy.