Homemade Raspberry Rally Cookies are crunchy raspberry cookies coated in creamy chocolate. These delicious Girl Scout cookie copycats are perfect for when cookie season is over or when this popular cookie is sold out.
Why you'll love this recipe
This year, the Girl Scouts introduced a new cookie to their lineup, Raspberry Rally. The flavorful cookie was so popular that, in many parts of the country, it sold out. There were even boxes being sold at marked up prices on Ebay!
The popularity isn't a surprise. This crunchy combination of raspberry and chocolate is a fruity version of Thin Mints, the most popular Girl Scout cookie flavor.
I always recommend supporting the Girl Scouts, but when their cookies are out of season or sold out, enjoy a copycat cookie that tastes just like the original.
Make this super easy, slice and bake recipe with simple ingredients. It's very similar to the Thin Mints recipe but with a pink raspberry cookie in place of the chocolate mint. No mixer is needed for this one bowl recipe.
Ingredients
Instructions
This is an overview of the instructions. Detailed instructions are in the recipe card below.
- In a large mixing bowl, stir together ingredients to form cookie dough. Chill the dough.
- Roll the dough into a log. Fold parchment paper over the log. Holding onto the bottom parchment, press a dough scraper along the bottom edge of the dough log to compact the dough and remove air bubbles. Chill until firm.
- Cut into ¼ inch slices.
- Place on parchment paper lined cookie sheet and bake cookies for 9 minutes.
- Use a fork to dip completely cooled cookies into melted chocolate. Chill until chocolate firms.
- Decorate cookies with melted chocolate zigzags and sprinkles.
Storage
Store the raspberry cookies at room temperature in an airtight container for up to 2 weeks.
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Tips
- Using fresh or frozen raspberries in this recipe would provide too much moisture. However, 2 tablespoons of powdered freeze-dried raspberries can be used instead of the extract and food coloring.
- The diameter of the dough log will be the size of the cookies. For small cookies, make a 1" - 1 ½" diameter log.
- Use compound chocolate meant for melting and coating or use tempered chocolate.
- Do not use melted chocolate chips. The choclate will not firm completely and will bloom with a white coating.
- To keep the bottom of the dough log rounded, place the wrapped log in a paper towel tube. Cut the cardboard tube end to end and open to insert the dough log.
- If the cookies start to loose their roundness while slicing, place the dough back in the freezer for 10 minutes to refirm.
Frequently asked questions
The best dipping chocolate is tempered good quality chocolate. It's delicious and firms to a shiny, crisp coating. An easier option is using compound (melting) chocolate which melts smoothly and creates a lusterous coating without tempering.
No, chocolate chips should not be used for dipping and coating. Chips are made with ingredients to resist melting, won't firm completely, and will bloom with a white coating as the cocoa butter fat separates from the chocolate.
Flavor emultions are water based and extracts are alcohol based. Baked goods retain more flavor when emultions are used because alcohol burns off more quickly when exposed to oven heat.
Related Recipes
Raspberry Rugelach are crisp, pastry dough crescents with raspberry jam filling. The perfect cookie recipe for gifting or celebrating.
Raspberry Chocolate Chip Bars are chewy, fruit flavored blondies perfect for care packages and picnics.
Stawberry Shortbread Cookies are buttery thumbprint cookies. Add your choice of jam or chocolate to the center of these delicious cookies. Easily turn these into raspberry thumbprint cookies using raspberry extract and raspberry preserves.
Strawberry Brownies are soft, chewy bars with lots of fruity strawberry flavor.
Try fruity Strawberry Blondies ,bite sized treats with chocolate chips.
Delicious, moist, sweet Cherry Bread is full of glistening maraschino cherries. You'll love this Bob Evans copycat recipe!
This Hamantashen Recipe makes soft, cake-like Purim cookies filled with your choice of sweet fillings like jam or peanut butter cups.
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Raspberry Cookie Recipe
Ingredients
- 1 ⅓ cups all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon raspberry flavoring raspberry baking emultion recommended
- 4-5 drops pink food coloring gel
- 3 cups melting chocolate
- sprinkles optional
Instructions
Cookies
- In a medium bowl, combine flour, baking soda, and salt Set aside.
- In a large bowl, melt the butter in the microwave. Stir in sugar until combined.
- Stir in egg, raspberry extract, and food coloring gel.
- Add the flour mixture, and mix until incorporated.
- Turn dough out onto a piece of plastic wrap and wrap dough. Chill in the freezer for about 30 minutes, until firm enough to roll into a dough log.
- Form a dough log 2 inches in diameter. Place the log on a sheet of parchment. Fold the parchment over the dough. Holding on to the bottom edge of the parchment, press a dough scraper firmly against the bottom edge of the dough log to compact the dough and remove any air bubbles. Roll up the dough log in the parchment paper, and chill in the freezer for about 1 hour or until firm.
- When ready to bake, preheat oven to 350° F. Line 2 baking sheets with parchment paper.
- Remove dough roll from the freezer. Unwrap and slice into ⅛” - ¼”slices. Place cookie slices 2-inches apart on prepared baking sheets.
- Bake 8-10 minutes. Remove from the oven and allow the cookies to remain on the baking sheet for a few minutes. Then cool completely on a wire rack.
Chocolate dipping and decorating
- Use wax paper to line a baking sheet that fits in your refrigerator.
- Melt chocolate in a bowl in the microwave at 50% power for 1 ½ minutes. Stir and return to the microwave for 10 second intervals, stirring after each interval, until completely melted.
- Place a cookie onto the top of a fork. Dip the cookie completely into the melted chocolate and then lift the cookie out. Tap the fork against the rim of the bowl to remove excess chocolate from the cookie. Place the coated cookie on the prepared baking sheet.
- After dipping about 10 cookies, place the baking sheet in the refrigerator for 5-10 minutes, until the chocolate is set. Repeat with the remaining cookies.
- To add decorative chocolate drizzle, place all of the chocolate coated cookies on a wax paper lined baking sheet. Pour left over melted chocolate into a small zip lock bag. Cut off a tiny bit of one corner of the bag and pipe chocolate zigzags over the cookies. If using sprinkles, add immediately. Refrigerate for about 3 minutes to set the chocolate drizzle.
- Store chocolated coated cookies at room temperature in an airtight container for up to 2 weeks.
Notes
-
- The diameter of the dough log will be the size of the cookies. For smaller cookies, make a 1 ½" diameter log.
-
- Use compound chocolate meant for melting and coating or use tempered chocolate.
-
- Do not use melted chocolate chips. The choclate will not firm completely and will bloom with a white coating.
-
- To keep the dough log bottom rounded, place the wrapped log in a paper towel tube. Cut the cardboard tube end to end and open to insert the dough log.
-
- If the cookies start to loose their roundness while slicing, place the dough back in the freezer for 10 minutes to refirm.
- Chocolate coated cookies should only be shipped during cool weather.
- Wrap a stack of 4-6 cookies in plastic wrap. Place the wrapped bundles in a column in a freezer weight ziplock bag. Ensure that as much air as possible is out of the bag before sealing.
K. W.
Could I use Chambord as the raspberry flavoring?
Wendy Sondov
That is an interesting idea. Certainly worth a try. My question would be whether just a teaspoon of Chambord would provide enough flavor. Extracts are very condensed.
Cheryl
I love raspberry and chocolate together! What brand of raspberry emulsion would you recommend? I bought one a while back, and it tasted like cough syrup to me, so I never used it.
Wendy Sondov
I do understand the cough syrup smell. I use Lorann baking emulsion that I bought at Michaels. I've used the Lorann strawberry and blueberry too. Extracts do smell strong in the bottle, but all I can say is that these cookies disappeared quickly at my house. My adult son (who had tried the Girl Scout Raspberry Rally Cookies) told me that my recipe tasted just like what the Girl Scout cookies would taste like if the Girl Scouts used better chocolate! 😂
I hope you'll give them a try and that you enjoy them!
Cindy
I have never heard of Raspberry Rally Cookies! Where have I been? I love the idea of using freeze dried raspberries in the dough. I bet that would really make the raspberry flavour pop. These are such pretty cookies.