Homemade Raspberry Rally Cookies are crisp raspberry-flavored cookies coated in smooth chocolate. These Girl Scout Raspberry Rally copycats are ideal when the official cookies are out of season or sold out.
Why you’ll love this recipe
Raspberry Rally was an instant hit when introduced by the Girl Scouts, and many areas quickly sold out. The combination of bright raspberry flavor and a chocolate coating gives you a fruity twist on Thin Mints — a crisp, refreshing cookie that’s addictive.
While it’s great to support the Girl Scouts, this homemade version reproduces the same crunchy texture and raspberry-chocolate pairing so you don’t miss out when the boxed cookies aren’t available.
This recipe is an easy slice-and-bake method made in one bowl with no mixer required. It’s straightforward, uses simple pantry ingredients, and yields a batch of uniformly shaped cookies you can dip and decorate to match the originals.
Ingredients
Instructions
Below is a concise overview of the method. Full step-by-step directions follow in the recipe card.
- Combine dry ingredients in a bowl. In a separate large bowl, melt butter and stir in sugar, then add the egg, raspberry flavoring, and pink food coloring.
- Mix in the flour mixture to form a dough. Wrap in plastic and chill in the freezer about 30 minutes until firm enough to shape.
- Form the dough into a log (diameter determines cookie size), wrap in parchment and press to compact the log. Freeze until firm, about 1 hour.
- Slice into 1/8″–1/4″ rounds and place on parchment-lined sheets. Bake at 350°F for 8–10 minutes. Cool completely on a wire rack.
- Dip cooled cookies into melted coating chocolate, tap off excess, and chill until set. Add a chocolate drizzle and sprinkles if desired, then chill briefly to finish.
Storage
Store the finished cookies at room temperature in an airtight container for up to two weeks.
Tips
- Fresh or frozen raspberries add too much moisture. Substitute 2 tablespoons of powdered freeze-dried raspberries if you prefer not to use extract and coloring.
- Make the dough log diameter match the final cookie size. For small cookies, roll a 1″–1½” diameter log.
- Use compound melting chocolate or properly tempered chocolate for a glossy, firm coating.
- Avoid melting standard chocolate chips for coating; they often fail to firm and can develop a white bloom.
- To keep the dough log rounded, slide the wrapped log into an opened paper towel tube while chilling.
- If slices lose their shape while cutting, return the log to the freezer for 10 minutes to firm again.
Frequently asked questions
High-quality tempered chocolate gives the best shine and snap. Compound melting chocolate is an easier option that melts smoothly and sets with a nice finish without tempering.
No. Chocolate chips are formulated to hold their shape and often won’t set properly when used for dipping; they can separate and develop white bloom.
Emulsions are water-based and often retain more flavor in baked goods because alcohol-based extracts can lose potency when baked.
Related Recipes
Raspberry Rugelach are flaky pastry crescents filled with raspberry jam — a lovely giftable cookie.
Raspberry Chocolate Chip Bars are chewy, fruity blondies that travel well for picnics and care packages.
Strawberry Shortbread Cookies are buttery thumbprints you can adapt to raspberry by swapping extracts and preserves.
Strawberry Brownies are soft, flavorful bars with plenty of berry character.
Strawberry Blondies are bite-sized blondie treats studded with chocolate chips.
Cherry Bread is a moist quick bread studded with maraschino cherries — a sweet loaf for sharing.
Hamantashen are soft, filled Purim cookies made with a tender dough and your choice of sweet filling.
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 (raspberry baking emulsion recommended)
- 4–5 drops pink food coloring gel
- 3 cups melting chocolate
- Sprinkles (optional)
Instructions
Cookies
- Whisk together flour, baking soda, and salt. Set aside.
- Melt the butter in a large bowl. Stir in the sugar until combined.
- Add the egg, raspberry extract, and food coloring; mix to combine.
- Stir in the flour mixture until incorporated. Turn dough onto plastic wrap, wrap tightly, and freeze 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, press with a scraper to compact and remove air, then 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 pan a few minutes, then transfer to a wire rack to cool completely.
Chocolate dipping and decorating
- Line a baking sheet with wax paper and fit it to chill in the refrigerator.
- Melt chocolate in the microwave at 50% power for 1½ minutes, then heat in 10-second bursts, stirring until smooth.
- Place a cooled cookie on a fork, dip completely into melted chocolate, lift, tap off excess, and place on the prepared sheet.
- After coating about 10 cookies, refrigerate 5–10 minutes to set, then continue with the rest.
- To decorate, drizzle reserved melted chocolate from a small bag corner and add sprinkles immediately if using. Chill briefly to set.
- Store coated cookies at room temperature in an airtight container for up to two weeks.
Notes
- The dough log diameter determines cookie size; for smaller cookies, make a 1–1½” diameter log.
- Use compound melting chocolate or properly tempered chocolate for best results.
- Do not use regular chocolate chips for coating; they may not set properly.
- To keep the log rounded, insert the wrapped dough into an opened paper towel tube while chilling.
- If slices lose their shape while cutting, freeze the log for 10 minutes to firm again.
Packing tips
- Ship chocolate-coated cookies only in cool weather.
- Wrap stacks of 4–6 cookies in plastic, place bundles in a freezer-weight zip-top bag, and remove as much air as possible before sealing.