Introduction

If you love the soft, sweet raspberry cookies from Subway but want to enjoy them fresh at home, this recipe is for you. With simple ingredients and a delicious cream cheese filling, these homemade treats capture that perfect balance of tart raspberries and sweet white chocolate.

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 until smooth and creamy. Transfer to a small bowl and refrigerate while you prepare the dough.
Step 2: In a large bowl, whisk together the flour, corn starch, salt, and baking soda until combined.
Step 3: In another bowl, beat the butter with brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add the egg, egg yolk, and vanilla extract, mixing until just combined.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid tough cookies. Fold in the freeze-dried raspberries and white chocolate chunks evenly throughout the dough.
Step 5: Scoop about 2 tablespoons of dough and flatten into a disc. Place a spoonful of chilled cream cheese filling in the center, then cover with another dough disc. Pinch 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 to help maintain their shape during baking.
Step 7: Bake in the preheated oven for 10-15 minutes until the cookies look slightly underdone. Let them cool on the baking sheet to set before serving.

Tips & Variations

Use freeze-dried strawberries as a substitute for raspberries if needed, but avoid fresh or frozen berries to keep the dough texture right.
White chocolate chips can replace chunks, or swap for milk chocolate to change the flavor.
If you don’t have corn starch, plain flour works but may slightly affect tenderness.
Mascarpone can substitute for cream cheese, and dairy-free block cream cheese works for vegan versions.
Keep freeze-dried raspberries in the freezer until folding to prevent powderiness and preserve color.
Chill the dough for at least 2 hours or overnight for best texture and flavor.
Avoid overmixing the dough or overbaking the cookies to keep them soft and chewy.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. Placing a slice of bread inside helps maintain softness. Freeze baked cookies in layers separated by parchment paper for up to 3 months. You can also freeze dough balls on a baking sheet, then transfer to a freezer bag to bake fresh cookies anytime. When using refrigerated dough, let it sit at room temperature for 30 minutes before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries contain too much moisture and will make the dough soggy. Freeze-dried raspberries are crispy and dry, providing the ideal tart flavor and texture needed for these cookies.

How do I prevent the cream cheese filling from spreading too much?

Make sure the cream cheese filling is well chilled and slightly cool to the touch before assembling the cookies. This helps it hold its shape during baking and prevents excessive spreading.