Introduction

If you adore the sweet-tart flavor and soft texture of Subway’s raspberry cookies, why not bake them at home? This recipe captures their signature taste with freeze-dried raspberries, white chocolate, and a creamy filling. Plus, it’s quick and easy for a satisfying treat anytime.

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
1/2 tsp vanilla extract (for filling)
1/4 cup powdered sugar (for filling)
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 together the cream cheese, powdered sugar, and 1/2 tsp vanilla extract until smooth and creamy. Transfer to a small bowl and refrigerate while preparing the dough.
Step 2: In a large bowl, whisk the all-purpose flour, corn starch, salt, and baking soda. This forms the base of your dough.
Step 3: In another bowl, beat the unsalted butter with brown and granulated sugar until light and fluffy, about 3 minutes. Add the whole egg, egg yolk, and 2 tsp vanilla extract, mixing until just combined.
Step 4: Gradually mix the dry ingredients into the wet mixture, taking care not to overmix to keep cookies tender. Gently fold in the freeze-dried raspberries and white chocolate chunks evenly through the dough.
Step 5: Scoop about 2 tablespoons of dough and flatten it into a disc. Place a small spoonful of the chilled cream cheese filling in the center. Cover with another dough disc, pinch the edges to seal, and gently roll into a ball. Repeat with remaining dough and filling.
Step 6: Place the assembled cookie dough balls in the freezer for 15 to 20 minutes to chill. This helps maintain shape during baking and improves texture.

Tips & Variations

Use freeze-dried strawberries as a substitute if you can’t find raspberries, but avoid fresh or frozen berries to prevent extra moisture.
White chocolate chips can replace chunks, or milk chocolate can be used for a different flavor, though it will alter the classic taste.
If you don’t have corn starch, all-purpose flour works as a substitute with a slight change in texture.
Mascarpone cheese can replace cream cheese in the filling for a different richness, or use firm dairy-free cream cheese for a vegan option.
Keep freeze-dried raspberries in the freezer until just before use to preserve color and texture.
Chilling the dough for at least 2 hours or overnight yields the best texture and flavor.
Do not overbake—cookies should look slightly underdone when removed from the oven and will firm up as they cool.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. Adding a piece of bread to the container helps keep them soft and chewy. For longer storage, freeze baked cookies layered with parchment paper for up to 3 months. Cookie dough balls can also be frozen on a baking sheet then transferred to a freezer bag for fresh baking later. When ready to bake frozen dough, let it sit at room temperature for about 30 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dried raspberries instead of freeze-dried?

No, regular dried raspberries contain moisture and chewiness that will affect the cookie texture. Freeze-dried raspberries are crisp and powdery, providing the right tartness without adding moisture to the dough.

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

Make sure the cream cheese filling is slightly cool or chilled when assembling the cookies. If it’s too warm, it will melt and spread during baking. Chilling the assembled cookie dough balls before baking also helps maintain their shape.