Every holiday season, there’s that one cookie recipe that feels like winter wrapped in sweetness, and for me, it’s these Ultra-Soft Raspberry Christmas Snow Clouds. The first time I made them was on a snowy December afternoon, when the house smelled of butter, vanilla, and berries, and everything felt just a little more magical. Their soft, pillowy texture and delicate pink hue instantly earned them a permanent place on my Christmas baking list.
These cookies are perfect for the holidays—not just because they look like little snow clouds dusted in sugar, but because they’re wonderfully comforting. They’re quick to make, delightfully soft, and filled with bright raspberry flavor that balances the richness of butter and cream. Whether you’re baking for a cookie exchange, a family gathering, or a cozy night in, these cookies fit right in.
Why You’ll Love Ultra-Soft Raspberry Christmas Snow Clouds
- Incredibly soft and tender, almost cake-like in texture
- Festive and beautiful, perfect for Christmas trays
- Bursting with real raspberry flavor
- Quick and easy, ready in about 30 minutes
- No chilling required, ideal for busy holiday schedules
- Customizable, with optional white chocolate or powdered sugar
Ingredients You’ll Need
- 1 ½ cups all-purpose flour
Provides structure while keeping the cookies soft. - ¾ cup granulated sugar
Sweetens the dough without overpowering the raspberry flavor. - ½ cup (1 stick) unsalted butter, softened
Adds richness and ensures a tender crumb. - 1 large egg
Helps bind the dough and gives light structure. - 2 tablespoons heavy cream or light cream
This is the secret to the ultra-soft, cloud-like texture. - ½ cup crushed raspberries (fresh or thawed)
Fresh gives the brightest flavor; frozen works well if well-drained. - 1 teaspoon pure vanilla extract
Enhances sweetness and rounds out the flavors. - 1 teaspoon baking powder
Gives the cookies gentle lift without making them dry. - Optional: ⅓ cup white chocolate chips or powdered sugar
White chocolate adds sweetness; powdered sugar creates the snow-cloud look.
Step-by-Step Instructions
- Prepare your oven and pan
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper to prevent sticking.
- Cream the butter and sugar
- In a large bowl, beat the softened butter and granulated sugar together until light, fluffy, and pale.
- This step ensures soft, airy cookies, so don’t rush it.
- Add wet ingredients
- Beat in the egg until fully incorporated.
- Add the heavy cream and vanilla extract, mixing until smooth and creamy.
- Mix the dry ingredients
- In a separate bowl, whisk together the flour and baking powder.
- This helps distribute the leavening evenly.
- Combine wet and dry mixtures
- Gradually add the dry ingredients to the wet mixture.
- Stir gently until just combined—overmixing can make cookies dense.
- Fold in raspberries and extras
- Gently fold in the crushed raspberries.
- If using white chocolate chips, fold them in now.
- Be gentle to keep the dough light and fluffy.
- Portion the dough
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- The dough will be soft, almost like a thick batter.
- Bake
- Bake for 12–15 minutes, until the edges are lightly golden and the centers look just set.
- The cookies should remain pale for a true “snow cloud” appearance.
- Cool properly
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
- Finish with sugar (optional)
- Once cooled, dust with powdered sugar to create a snowy, festive finish.
Serving and Storage Tips
Serving Suggestions
- Arrange these cookies on a holiday platter with shortbread and chocolate crinkles.
- Serve with hot cocoa, tea, or coffee for a cozy winter treat.
- Add them to Christmas cookie boxes—they travel well and look beautiful.
Storage Instructions
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store for up to 5 days to maintain softness.
- Freezer: Freeze baked cookies (without powdered sugar) for up to 2 months. Thaw and dust with sugar before serving.
- Layering tip: Place parchment paper between layers to prevent sticking.
Helpful Notes
- Raspberry moisture matters:
If using frozen raspberries, thaw and drain them well to avoid excess moisture in the dough. - For extra softness:
Do not overbake—cookies will continue to set as they cool. - Flavor variations:
- Swap raspberries for strawberries or cranberries.
- Add a touch of almond extract for a bakery-style twist.
- Sweeter finish:
Dust powdered sugar while cookies are slightly warm for better adherence. - Color tip:
Gently crushing raspberries instead of puréeing keeps the dough from turning too wet.
Frequently Asked Questions
- Why are my cookies too flat?
The butter may have been too soft or the raspberries too wet. Chill the dough for 15 minutes if needed. - Can I use raspberry jam instead of fresh fruit?
Fresh or frozen raspberries work best; jam can make the dough overly sweet and sticky. - Do these cookies spread a lot?
They spread slightly but stay thick and soft when baked correctly. - Can I make them ahead of time?
Yes! Bake a day ahead and dust with powdered sugar just before serving. - Are these cookies very sweet?
They’re lightly sweet with a bright raspberry flavor, balanced and not overpowering.
Final Thoughts
These Ultra-Soft Raspberry Christmas Snow Clouds are everything I love about holiday baking—simple, beautiful, and full of heart. I’ve tested this recipe several times to get that perfect cloud-like texture, and every batch disappears faster than the last. They’re the kind of cookie that feels special without being complicated, making them perfect for sharing with family, friends, and neighbors.
Ultra-Soft Raspberry Christmas Snow Clouds
Ultra-Soft Raspberry Christmas Snow Clouds are tender, cake-like holiday cookies made with real raspberries, cream, and butter. Lightly sweet and finished with powdered sugar, these festive cookies resemble fluffy snow clouds and are perfect for Christmas trays and cookie exchanges.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup 1 stick unsalted butter, softened
- 1 large egg
- 2 tablespoons heavy cream or light cream
- ½ cup crushed raspberries fresh or thawed and drained
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- ⅓ cup white chocolate chips optional
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, then mix in the heavy cream and vanilla extract until smooth.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed raspberries and white chocolate chips, if using.
- Drop spoonfuls of dough onto the prepared baking sheet, leaving space between cookies.
- Bake for 12–15 minutes, or until edges are lightly golden and centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Drain raspberries well to prevent excess moisture in the dough.
- Do not overbake—cookies should remain pale and soft.
- Frozen raspberries work well when thawed and patted dry.
- Dust with powdered sugar just before serving for the best “snow cloud” effect.
- Freeze baked cookies (without powdered sugar) for up to 2 months.
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