Introduction

If you love the soft, sweet raspberry cookies from Subway but want to enjoy them fresh at home, this recipe is for you. These homemade raspberry cookies combine tart freeze-dried raspberries with creamy white chocolate and a luscious cream cheese filling. They’re easy to make and perfect for satisfying your cookie cravings any time.

Homemade Subway Raspberry Cookies Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F (175°C). In a stand mixer with the paddle attachment, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Transfer the filling to a small bowl and refrigerate while preparing the dough.
Step 2: In a large bowl, whisk together the flour, corn starch, salt, and baking soda. This will help create the perfect texture for the cookies.
Step 3: In another bowl, beat the unsalted butter with the brown and granulated sugars until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla extract, and beat until just combined.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing just until combined—avoid overmixing to keep cookies soft. Gently fold in the freeze-dried raspberries and white chocolate chunks until evenly distributed.
Step 5: Scoop about 2 tablespoons of dough and flatten into a disc. Place a small spoonful of the chilled cream cheese filling in the center, then cover with another dough disc. Pinch the edges to seal and gently roll into a ball. Repeat with remaining dough and filling.
Step 6: Chill the assembled cookie dough balls in the freezer for 15 to 20 minutes. This helps the cookies hold their shape during baking and improves texture.

Tips & Variations

Use freeze-dried raspberries only; regular dried or fresh berries will add too much moisture.
Substitute freeze-dried strawberries for raspberries if needed.
White chocolate chips can replace chunks; milk chocolate works but changes flavor.
If out of corn starch, use all-purpose flour instead for a slightly different texture.
Mascarpone cheese can substitute cream cheese for the filling.
Keep freeze-dried raspberries in the freezer until use to maintain color and texture.
Chill dough for at least 2 hours or overnight before baking for best results.
Do not overbake; cookies should look slightly underdone when removed from oven.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For softness, place a slice of bread in the container. Freeze baked cookies layered with parchment paper for up to 3 months. Cookie dough can be frozen as balls on a tray, then transferred to a bag for fresh baking later and can be stored in the fridge up to 24 hours before baking. Let dough sit at room temperature for 30 minutes before scooping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or frozen raspberries instead of freeze-dried?

No, fresh or frozen raspberries contain too much moisture and will make the dough wet and affect the cookie’s texture. Freeze-dried raspberries are needed for the right crispness and tart flavor.

How can I keep my cookies soft and chewy?

Avoid overmixing the dough and do not overbake the cookies. Chill the dough before baking and remove cookies from the oven when they look slightly underdone; they will finish setting as they cool.

Homemade Subway Raspberry Cookies Recipe

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★★★★★

4.8 from 114 reviews

These homemade Subway raspberry cookies are a soft and chewy delight, perfectly replicating the iconic flavor combination of tart freeze-dried raspberries, creamy white chocolate, and luscious cream cheese filling. Easy to make in under 45 minutes with basic pantry ingredients, this copycat recipe allows you to enjoy fresh, bakery-quality cookies anytime at home, with options to freeze and store for later.

Author: Daniel
Prep Time: 20-30 minutes
Cook Time: 10-15 minutes
Total Time: 30-45 minutes
Yield: Approximately 18–20 cookies 1x
Category: Dessert / Cookies
Method: Baking
Cuisine: American

Ingredients

Scale

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
2 tsp corn starch
3/4 cup white chocolate chunks

Cream Cheese Filling

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

Instructions

Prepare the Oven and Cream Cheese Filling: Preheat your oven to 350°F (175°C). In a stand mixer fitted with the paddle attachment, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Transfer the mixture to a small bowl and refrigerate while preparing the cookie dough.
Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, corn starch, salt, and baking soda to create the base dry mix for the cookie dough.
Cream Butter and Sugars: In another bowl, beat the room temperature unsalted butter with brown sugar and granulated sugar for about 3 minutes or until light and fluffy. Add the whole egg, egg yolk, and vanilla extract, then beat until just incorporated.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet butter-sugar mixture. Mix only until combined, avoiding overmixing to maintain a tender texture. Gently fold in the freeze-dried raspberries and white chocolate chunks evenly into the dough.
Assemble the Cookies: Scoop approximately 2 tablespoons of dough and flatten into a disc. Add a small spoonful of chilled cream cheese filling in the center. Cover with another dough disc, pinch edges to seal, and gently roll into a ball. Repeat for the rest of the dough and filling.
Chill the Cookie Dough: Place the assembled cookie dough balls on a baking sheet or tray and chill in the freezer for 15 to 20 minutes. This firming step helps the cookies keep their shape during baking and improves texture.
Bake the Cookies: Arrange the chilled dough balls on a parchment-lined baking sheet, spacing them evenly. Bake in the preheated oven for 10 to 15 minutes, or until the cookies appear slightly underbaked but edges are set. They will firm up while cooling.
Cool and Serve: Let the cookies cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. Enjoy fresh, or store as desired.

Notes

Use only freeze-dried raspberries, not regular dried or fresh raspberries, to avoid excess moisture and maintain texture.
Chill the dough for at least 2 hours or overnight for best results in texture and flavor.
Keep the cream cheese filling slightly cool to prevent it from spreading too much during baking.
Handle the freeze-dried raspberries gently to avoid powdering or loss of vibrant color.
Store fresh cookies in an airtight container with a slice of bread to keep them soft and chewy up to 5 days.
Bake-time should be monitored carefully—cookies should look a bit underdone when removed from the oven as they set while cooling.
Freeze dough balls individually before storing to easily bake fresh cookies anytime later.
Substitute mascarpone for cream cheese as a delicious alternative; dairy-free cream cheese alternatives should be block style for best results.

Keywords: Subway raspberry cookies, homemade raspberry cookies, copycat Subway cookies, freeze-dried raspberry cookies, soft chewy cookies, white chocolate raspberry cookies