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.

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.

After we add raspberries to cookie dough, there is a chemical reaction of the baking soda and raspberry juice which turns the colour of the dough from a pretty pink colour to a grey / green tone.

Sometimes the acidity from fresh raspberries can react with the baking soda and baking powder in the dough, causing the cookies to turn a greenish-blue color.

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!

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.

The recommended temperature for baking chocolate chip cookies is typically around 350°F (175°C). Baking temperatures can vary slightly depending on the recipe, but 350°F is a common standard.

Can you bake cookies at 350 instead of 375? ›

In most cookie recipes, the difference between 350 and 375 F may actually be smaller than other uncontrolled variables like the type of oven, individual oven variance, type of cookie sheet, size of individual cookies, and so. Additionally, within certain limits, there is a trade off between time and temperature.

Placing chilled dough in a slightly hotter oven (usually 400 degrees versus 350 — 375 degrees used for cookies like chocolate chip) helps the cookies retain their shape. Cool It. Let the cookies rest on the cookie sheets for a few minutes before removing to a wire rack for cooling.

For starters, chilling prevents cookies from spreading out too quickly once they're in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool.

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.

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.

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.