Big Raspberry-Rye Cookies

·2 min read

We love classic, simple treats, but it’s those sneaky, surprising ingredients that take things over the top. Take this recipe for raspberry-rye cookies—from Heidi Swanson’s Super Natural Simple—as an example. They’d be delicious on their own, but the secret ingredient makes them second-helping worthy.

“My wild card ingredient in these extra-large cookies,” Swanson writes, “is an entire bag of crushed freeze-dried raspberries. Paired with the rye flour, these cookies bake up crisp, golden and vibrating with tart-sweet raspberry intensity.”

Heads up, the cookies really are as big as their namesake. Per Swanson, if you find the size to be intimidating, cut them into quarters to serve on a cookie plate. “The dough also freezes really well [when] shaped into balls and double-wrapped, for up to 2 months,” she continues. “But if you’re going to bake from frozen, increase the baking time by 4 to 6 minutes.”

Reprinted with permission from Super Natural Simple. Copyright © 2021 by Heidi Swanson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.

RELATED: 4-Ingredient Lemon Cookies

Big Raspberry-Rye Cookies

Servings: 12 servings



¾ cup plus 2 tablespoons room-temperature unsalted butter, sliced

1½ cups granulated cane sugar

¼ cup dark brown cane sugar

1 large egg

2 teaspoons pure vanilla extract

2¼ cups rye flour

½ teaspoon baking soda

½ teaspoon fine-grain sea salt

1 cup freeze-dried raspberries, crushed


1. Place a rack in the top third of the oven and preheat it to 350°F. Line two baking sheets with parchment paper.

2. Place the butter in a large bowl and beat it by hand or with an electric mixer until light and fluffy. Add the sugars and beat until uniform. Stir in the egg and vanilla extract until well combined. Add the flour, then sprinkle in the baking soda, salt and raspberries. Stir just until the dough is combined.

3. Using a ¼-cup measure, form the dough into twelve balls. Place six balls on each prepared baking sheet and chill the dough in the freezer for 15 minutes before baking. (You could also chill the dough in the refrigerator overnight.)

4. Bake the cookies one pan at a time until the edges are deeply golden, 15 to 18 minutes. Remove the pans from the oven and transfer the cookies to a wire rack to cool completely. Store in a cookie jar.

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