Homemade Raspberry Rally Cookies are crisp raspberry-flavored cookies dipped in creamy chocolate. These copycat Girl Scout cookies are perfect when the official Raspberry Rally boxes are sold out or cookie season is over.
Why you’ll love this recipe
The Raspberry Rally cookie was a recent and highly sought-after addition to the Girl Scout lineup. Its bright raspberry flavor paired with a chocolate coating made it an instant favorite, and it quickly sold out in many areas.
This cookie combines fruity raspberry notes with a chocolate shell, a playful twist on the classic Thin Mints. While supporting Girl Scouts is always encouraged, this copycat lets you enjoy the same taste any time you like.
The recipe is simple: a one-bowl, slice-and-bake method that requires no stand mixer. The dough is flavored with raspberry extract or emulsion and a bit of pink gel coloring, then chilled, sliced thin, baked and dipped in melting chocolate for a smooth, glossy finish.
Ingredients
Instructions
This is an overview of the steps. Detailed measurements and notes appear in the recipe card below.
- Combine dry ingredients in one bowl and set aside. In a separate large bowl, melt butter and stir in sugar until combined.
- Add the egg, raspberry extract (or emulsion) and pink gel coloring, then mix in the dry ingredients to form a dough. Wrap the dough and chill until firm.
- Shape the chilled dough into a log of the desired diameter. Wrap in parchment and compress the log to remove air pockets, then freeze until very firm.
- Slice the log into thin rounds (about 1/8″–1/4″), place on parchment-lined baking sheets and bake until the edges are set, about 8–10 minutes. Cool completely on a wire rack.
- Melt coating chocolate according to package directions or temper good-quality chocolate. Use a fork to dip each cooled cookie, tapping off excess chocolate, and set on wax or parchment paper.
- Once the coating firms, drizzle remaining chocolate over the top for decoration and add sprinkles while still soft. Chill briefly to set.
Storage
Store the finished cookies at room temperature in an airtight container for up to two weeks. For mailing, only ship during cool weather and wrap stacks of 4–6 cookies tightly in plastic before placing them in a freezer-weight zip-top bag.
Tips
- Don’t use fresh or frozen raspberries; they add too much moisture. Instead, use a raspberry emulsion or 2 tablespoons powdered freeze-dried raspberries as a substitute for extract and coloring.
- The diameter of the chilled dough log determines cookie size. For smaller cookies, aim for a 1″–1½” diameter log.
- Use compound (melting) chocolate made for coating or properly tempered chocolate for a shiny, crisp finish. Avoid simply melting chocolate chips—they often fail to set properly and can develop a white bloom.
- To keep the bottom of the log rounded while chilling, slide the wrapped log into a split paper towel tube for support.
- If slices lose their round shape while cutting, return the log to the freezer for 10 minutes to firm up again.
Frequently asked questions
Tempered, high-quality chocolate produces the best shine and snap. Compound melting chocolate is an easier alternative that melts smoothly and sets with a glossy finish without tempering.
No. Chocolate chips often contain stabilizers to maintain shape when baked and may not set properly when melted for dipping, causing a dull or white-bloomed surface.
Emulsions are water-based and tend to retain flavor better in baked goods because alcohol-based extracts can lose some flavor during baking. For a stronger raspberry note, use a raspberry emulsion if available.
Related Recipes
Raspberry Rugelach are crisp pastry crescents filled with raspberry jam—great for gifting. Raspberry Chocolate Chip Bars are chewy blondies with bright fruit flavor. Strawberry Shortbread Cookies are buttery thumbprints that can be adapted to raspberry by using raspberry extract or jam. Strawberry Brownies and Strawberry Blondie Bites offer more fruity bar options, while Cherry Bread provides a moist, fruity quick bread. Hamantashen are soft Purim cookies filled with jam or other sweet fillings.
Raspberry Cookie Recipe
Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon raspberry flavoring (emulsion recommended)
- 4–5 drops pink gel food coloring
- 3 cups melting chocolate
- Sprinkles (optional)
Instructions
Cookies
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl, melt the butter and stir in the sugar until combined.
- Stir in the egg, raspberry extract or emulsion, and pink gel coloring.
- Add the flour mixture and stir until just incorporated into a dough.
- Turn the dough onto plastic wrap, wrap tightly and chill in the freezer about 30 minutes, until firm enough to shape.
- Form a dough log about 2 inches in diameter. Place on parchment, fold the parchment over the log and press with a dough scraper to compact and remove air pockets. Roll and chill in the freezer until firm, about 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment.
- Unwrap the chilled log and slice into 1/8″–1/4″ rounds. Place slices 2 inches apart on prepared sheets.
- Bake 8–10 minutes. Let cookies rest on the baking sheet a few minutes, then transfer to a wire rack to cool completely.
Chocolate dipping and decorating
- Line a baking sheet with wax paper that fits in your refrigerator.
- Melt the coating chocolate in the microwave at 50% power, stirring frequently, until smooth and fully melted.
- Place a cooled cookie on a fork, dip completely into the melted chocolate, lift and tap off excess. Transfer to the prepared sheet.
- After coating about 10 cookies, chill the sheet for 5–10 minutes so the chocolate sets, then continue with the rest.
- To decorate, drizzle remaining chocolate using a small bag or piping method, add sprinkles while chocolate is soft, and refrigerate briefly to set.
- Store coated cookies in an airtight container at room temperature for up to 2 weeks.
Notes
- The dough log diameter sets cookie size; for smaller cookies make a 1–1½” log.
- Use compound melting chocolate for ease or temper good-quality chocolate for the best finish.
- Do not use plain chocolate chips for coating; they may not set properly and can bloom.
- To keep the bottom of the log rounded, place the wrapped dough inside a split paper towel tube while chilling.
- If slices lose shape while cutting, return the log to the freezer for 10 minutes to firm up.
Packing tips
- Only ship chocolate-coated cookies during cool weather.
- Wrap small stacks of cookies in plastic and place them in a freezer-weight zip-top bag with air removed.
Nutrition
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Carbohydrates: 15 g
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Protein: 1 g
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Fat: 6 g
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