Snowy Raspberry Jumbo Cookies

A wintery bakery-style cookie with pops of raspberry, creamy white chocolate, and a soft powdered sugar finish.

These Snowy Raspberry Jumbo Cookies bring all the winter magic into one bakery-style treat. Each oversized cookie is soft and thick with creamy white chocolate, of blue-and-white M&M’s, and bright bursts of freeze-dried raspberry tucked into the dough. A light dusting of powdered sugar gives them that fresh-snow finish that feels instantly festive. They’re perfect for holiday baking days, cookie exchanges, Christmas trays, or even a fun addition to a Hanukkah dessert spread when you want something totally unforgettable.

Why You’ll Love This Recipe

• Bakery-style jumbo cookies that stay thick and soft.
• Sweet white chocolate paired with bright pops of raspberry.
• Festive blue and white M&M’s make them perfect for winter, Christmas, and Hanukkah baking.
• Freeze-dried raspberries add flavor without making the dough wet.
• A powdered sugar “snow” finish that looks beautiful on any dessert table.
• Freezer-friendly dough so you can bake fresh batches anytime.
• Perfect for holiday gatherings, cookie trays, and cozy winter nights at home.

Ingredient Notes

• Salted Butter: Using cold, cubed butter creates that thick, bakery-style texture while keeping the cookies from spreading too much.
• Cornstarch: The secret to extra-soft centers and tender crumb without losing structure.
• M&M’s Holiday Winter White Chocolate Candies: These blue and white candies bring festive color and a light chocolate pop that pairs perfectly with the raspberry.
• White Chocolate Chips: Add creamy sweetness and balance the tart fruit notes.
• Freeze-Dried Raspberries: Crushed slightly for even distribution while keeping bold bursts of flavor. Measure before crushing to maintain proper ratios.
• Cold Eggs: Help keep the dough firm so the cookies bake up tall and thick instead of flat.
• Powdered Sugar: Lightly dust right before serving for that snowy finish and picture-perfect look.

Before You Bake

Do I really need to use cold butter and eggs?
Yes. Cold ingredients keep the dough firm, which helps these cookies bake tall and thick instead of spreading flat like regular cookies.

Should I crush the freeze-dried raspberries a lot or keep them chunky?
Lightly crush them so some larger pieces remain. This keeps the cookies visually pretty and gives you bright raspberry bursts throughout each bite.

Do I have to chill the dough?
Only if your kitchen is warm or the dough starts feeling soft. A 15 to 30 minute chill keeps the cookie balls sturdy so they hold their jumbo shape in the oven.

Snowy Raspberry Jumbo Cookies

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) salted butter, cold and cubed
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs, cold
• 2 teaspoons vanilla extract
• 2¾ cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• Powdered sugar, for dusting

 

Mix-Ins

• 1 cup M&M’s Holiday Winter White Chocolate Candies (blue and white)
• 1 cup white chocolate chips
• 1 cup freeze-dried raspberries, lightly crushed (measured before crushing)

Instructions

1. Preheat the oven to 410°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat the cold butter with both sugars just until lightly creamy and combined. Avoid overmixing.
3. Add the cold eggs and vanilla. Mix until fully incorporated.
4. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
5. Add the dry ingredients to the wet mixture and mix until a thick dough forms.
6. Fold in the M&M’s and white chocolate chips. Gently stir in the freeze-dried raspberries last so the pieces stay visible.
7. Divide the dough into 6-ounce balls. Keep them tall and round, shaping each into a smooth sphere without flattening. If your kitchen is warm, refrigerate the dough balls for 15 to 30 minutes before baking.
8. Bake for 8 to 10 minutes, until the tops look matte and set while the centers remain soft.
9. Allow the cookies to rest on the baking sheet for 30 minutes to finish setting. Transfer to a cooling rack and let cool for at least 1 hour before serving.
10. Just before serving, dust with powdered sugar for a snowy finish.

FAQ

Can I use fresh or frozen raspberries instead of freeze-dried?
No. Fresh or frozen berries add too much moisture and will make the cookies spread and become cakey or soggy. Freeze-dried raspberries are key for both texture and flavor.

Can I make these cookies smaller?
Yes. You can portion them into 3 to 4 ounce cookies for a standard large cookie size. Reduce bake time to about 7 to 9 minutes and watch for matte tops with soft centers.

How do I store these Snowy Raspberry Jumbo Cookies?
Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Can I freeze the dough or baked cookies?
Yes to both. Freeze dough balls solid, then bake straight from frozen adding 1 to 2 minutes to the bake time. Baked cookies freeze beautifully for up to 2 months.

Why bake at 410°F instead of 350°F?
The higher temperature quickly sets the outside of the cookie while keeping the center soft and thick, creating that true bakery-style jumbo cookie texture.

Sprinkle of Fun

Bake a batch for your winter get-together or Hanukkah celebration and serve them warm on a big platter, lightly dusted with powdered sugar. They’re perfect with hot cocoa or coffee while everyone gathers, chats, and enjoys the cozy winter nights together.