Homemade Subway Raspberry Cookies Recipe

Introduction

These Homemade Subway Raspberry Cookies offer a delightful blend of tart raspberry, sweet white chocolate, and creamy filling. Perfectly soft and packed with flavor, they make a lovely treat for any occasion.

Ingredients

• 1/2 cup freeze-dried raspberries
• 1 tsp baking soda
• 1 egg yolk
• 2 tsp vanilla extract
• 1/2 cup brown sugar (packed)
• 2/3 cup granulated sugar
• 1/2 tsp salt
• 1 large egg
• 3/4 cup unsalted butter (room temperature, about 68°F)
• 2 cups all-purpose flour
• 2 tsp corn starch
• 3/4 cup white chocolate chunks
• For the cream cheese filling:
  • 1/2 tsp vanilla extract
  • 1/4 cup powdered sugar
  • 4 oz cream cheese (softened)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a stand mixer with the paddle attachment, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Transfer to a small bowl and refrigerate while preparing the dough.
2. Step 2: In a large bowl, whisk together the flour, corn starch, salt, and baking soda to form the dry ingredient base.
3. Step 3: In another bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla extract, and beat until just combined.
4. Step 4: Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in the freeze-dried raspberries and white chocolate chunks evenly throughout the dough.
5. Step 5: Scoop about 2 tablespoons of dough, flatten into a disc, place a spoonful of cream cheese filling in the center, cover with another dough disc, seal edges, and roll into a ball. Repeat with remaining dough and filling.
6. Step 6: Chill the cookie dough balls in the freezer for 15 to 20 minutes to help maintain shape during baking.

Tips & Variations

• Use high-quality white chocolate chunks for the best flavor and texture.
• Freeze-dried raspberries add a concentrated flavor without moisture; avoid fresh raspberries to prevent sogginess.
• For a festive twist, substitute the white chocolate chunks with dark or milk chocolate.
• Make sure the cream cheese is softened for a smooth filling.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To reheat, warm gently in a microwave for 10–15 seconds to restore softness without melting the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries add extra moisture, which can make the dough too wet and the cookies less sturdy. Freeze-dried raspberries are best for maintaining texture and concentrated flavor.

Do I need to chill the dough before baking?

Yes, chilling the filled dough balls in the freezer helps the cookies hold their shape and improves the overall texture during baking.

Homemade Subway Raspberry Cookies Recipe

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★★★★★

4.5 from 90 reviews

• Author: Lily
• Total Time: 35 minutes
• Yield: Approximately 18–20 cookies 1x

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Description

These Homemade Subway Raspberry Cookies are a delightful treat featuring a soft, buttery cookie loaded with freeze-dried raspberries and white chocolate chunks. Each cookie is filled with a creamy, sweetened cream cheese filling, giving a perfect balance of fruity, tangy, and sweet flavors. Perfect for baking enthusiasts who want to recreate a popular sandwich shop favorite at home.

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Ingredients

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For the Cookies:

• 1/2 cup freeze-dried raspberries
• 1 tsp baking soda
• 1 egg yolk
• 2 tsp vanilla extract
• 1/2 cup brown sugar (packed)
• 2/3 cup granulated sugar
• 1/2 tsp salt
• 1 large egg
• 3/4 cup unsalted butter (room temperature, about 68°F)
• 2 cups all-purpose flour (King Arthur preferred)
• 2 tsp cornstarch
• 3/4 cup white chocolate chunks

For the Cream Cheese Filling:

• 4 oz cream cheese (softened)
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

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Instructions

1. Prepare the Oven and Cream Cheese Filling: Preheat your oven to 350°F (175°C). In a stand mixer with the paddle attachment, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Transfer to a small bowl and refrigerate while preparing the cookie dough.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, salt, and baking soda to create the base for your cookie dough, ensuring an even distribution of leavening agents and texture enhancers.
3. Cream Butter and Sugars: In another mixing bowl, beat the room temperature unsalted butter with the brown sugar and granulated sugar until light and fluffy, approximately 3 minutes. Add the whole egg, egg yolk, and vanilla extract, and continue to beat until just combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid toughness. Gently fold in the freeze-dried raspberries and white chocolate chunks evenly throughout the dough.
5. Assemble the Cookies: Scoop about 2 tablespoons of cookie dough and flatten it into a circular disc. Place a small spoonful of the chilled cream cheese filling in the center. Cover with another dough disc, pinch edges to seal, and gently roll into a ball. Repeat with all dough and filling.
6. Chill the Cookie Dough: Place the assembled cookie dough balls into the freezer to chill for 15 to 20 minutes. This step helps the cookies retain their shape and results in a better texture after baking.
7. Bake the Cookies: Arrange the chilled cookie balls on a baking sheet lined with parchment paper, spacing them evenly. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Ensure butter is at room temperature (about 68°F) for proper creaming with sugars.
• Chilling the dough is crucial to maintain shape and achieve the best texture.
• Do not overmix the dough once the dry ingredients are added to keep cookies tender.
• Use freeze-dried raspberries rather than dried or fresh for best flavor and texture.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Raspberry cookies, Homemade Subway cookies, Cream cheese filled cookies, White chocolate raspberry cookies