Easy White Chocolate Raspberry Biscoff Cookies

These festive and delicious white chocolate raspberry Biscoff cookies are sure to be a hit at your holiday parties. Best part? They’re incredibly easy to make!

White Chocolate Raspberry Biscoff Cookies

For me, this time of year is the cookie-making season! Every December, my mom would spend hours and hours making a variety of cookies to gift to our neighbors. She made sugar cookies, peanut butter thumbprint cookies, crinkle cookies, cluster cookies, and sometimes even lemon bars.

When December hits now, I just want to make cookies!

I have several cookie recipes on the blog that you can make any time of year:

But these White Chocolate Raspberry Biscoff Cookies are the perfect holiday cookie with the white and red colors you get from the white chocolate chips and freeze-dried raspberries.

Ingredients You Need for White Chocolate Raspberry Biscoff Cookies

You will love how easy these cookies are to make. Just ensure you have the following ingredients on hand when you whip them up:

  • All-purpose flour
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Unsalted butter
  • Vanilla
  • Salt
  • Baking powder
  • Baking soda
  • White chocolate chips
  • Freeze-dried raspberries
  • Biscoff cookie spread

TIP: When you make these cookies, be sure to fold in the Biscoff cookie spread at the end. You DON’T want to mix the spread in completely. Instead, you’re looking to create streaks of Biscoff cookie butter.

Can’t wait for you to try these out and share with your friends and family like we’ll be doing! I think they’ll be a new favorite holiday cookie recipe.

More Raspberry Recipes You’ll Enjoy

White Chocolate Raspberry Biscoff Cookies

5 from 23 votes
Soft and chewy cookies with white chocolate chips, freeze dried raspberries, and cookie butter.


  • 1 cup (226 g) unsalted butter, cold
  • 1 cup (200 g) granulated sugar
  • 1 cup (220 g) brown sugar, packed
  • 2 large or extra large eggs room temperature
  • 1 teaspoon (4.2 g) vanilla
  • 3 1/2 cups (420 g) all-purpose flour
  • 1 teaspoon (4 g) baking soda
  • 1 teaspoon (4 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1 cup (150 g) white chocolate chips
  • 1 cup freeze dried raspberries
  • 1/2 cup Biscoff spread, melted


  • Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
  • Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.
  • With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until combined. 
  • Stir in the white chocolate chips and freeze dried raspberries. Carefully fold in the Biscoff spread, being careful not to mix it in, but allow streaks to remain.
  • Scoop 2-inch balls of dough onto the cookie sheet. Bake for 12 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That’s ok! The cookies will continue to bake a little while they cool.
Cuisine Cookies
Course Dessert
Keyword biscoff, cookies, raspberry, White Chocolate, white chocolate raspberry biscoff cookies

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

Get my free cake decorating guide
Everything you need to know about decorating a cake like a pro!

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Recipe Rating


  1. Do you let them cool completely on the cookie sheet? These look amazing! We just recently discovered cookie butter! We’re hooked! Gonna try these with freeze dried strawberries instead, since my boys don’t care for raspberries. Thanks for how hard you work at your craft.

    1. These look amazing! I’m wanting to make them for an upcoming cookie exchange at work! I live in a small town and I’m not sure if I’m going to be able to find freeze dried raspberries at the store. Any suggestions for something to replace them with? Thanks!

  2. What can I use that’s easy to get like dried cranberries or something else instead of freeze dried raspberries???🤔

  3. 5 stars
    Made these this weekend! I happened to have all the ingredients on hand. The blend of the flavors is phenomenal. The raspberries alone are pretty tart, so I’m glad I added them into these cookies! I love the biscoff taste with the brown sugar and the white chocolate chips, and then the subtle raspberry. Everyone loves them!!

  4. I’m having a hard time finding freeze dried raspberries. Where did you pick yours up? I’m down in Lehi. PS, love your recipes!

  5. 5 stars
    I was able to find freeze dried raspberries in my little local grocery store! Just pulled the first batch out of the oven, they are beautiful and delicious! Now, I need to stop eating the dough (because it’s amazing!) and finish baking them! My picky daughter even loves them! I can’t wait to share with my friends and co-workers.

  6. 5 stars
    So delicious! And easy too! I used a large cookie scoop and they were a hit! Everywhere was out of freeze dried raspberries so I used freeze dried strawberries and it was amazing too!

  7. 5 stars
    These should be illegal!!! Used freeze dried strawberries that I had in my pantry and worked just the same. Thank you!

  8. 5 stars
    Love these cookies. They are so fresh and tasty. The raspberry just makes them! My husband and his friends love them too.

  9. 5 stars
    Hi Courtney. This recipe is out of this world. But I did have a quick question regarding spread. Mine spread tremendously. Could it be the type of butter I used? Any suggestions?

  10. 5 stars
    I made these cookies today for my oldest son and his wife. Had to try one before handing them off😊 They are delicious. I’m keeping a few for myself! I’ll definitely make these again.

  11. 5 stars
    So delicious ❤️ I ordered freeze-dried raspberries from Amazon! I’ve also used strawberries, but prefer raspberries! These are hit with my friends ❤️

  12. 5 stars
    The batter is so yum can’t wait till they come out of the oven. Just wondering if I can freeze them once baked? Baking them in prep for Xmas day

  13. Do you make this cookie dough in the ankarsrum with the roller? I’d like to make cookie dough with cold butter but the cookie whisks need the butter to be soft. Do you modify these instructions at all for the roller and metal bowl? Thanks!

    1. I’m the same way – I like using cold butter for my cookies, but Ankarsrum suggests you use slightly softened butter for cookies in either mixer. So… I will cut the butter into cubes, soften it just a bit and then use the metal bowl for mixing. I notice it mixes better when I add the sugar and brown sugar with it. It also helps to adjust the roller closer to the bowl and use a spatula to move the butter along as it gets started.

  14. 5 stars
    I made these but substituted the freeze dried raspberries with freeze dried strawberries. They are delicious and chewy. I also tried subbing chopped dried strawberries and will say although tasty, using freeze dried gives the cookie much greater strawberry flavor. Curious where everyone purchased freeze dried fruits as my local stores don’t have a great selection.