Homemade Subway Raspberry Cookies

Craving those soft, sweet cookies from Subway but don’t want to make the trip? I totally get it – there’s something special about those raspberry cookies that keeps us coming back for more. Between busy schedules and trying to save money, it’s not always practical to grab treats from the store every time the craving hits.

That’s why I’m excited to share this copycat Subway raspberry cookie recipe. They’re easy to make at home, cost a fraction of what you’d pay at the sandwich shop, and taste just like the real thing. Plus, you can make a big batch and freeze them for whenever that cookie craving strikes.

What Kind of Freeze-Dried Raspberries Should I Use?

When it comes to freeze-dried raspberries for these cookies, you’ll find them in most grocery stores near the dried fruit section or online. Regular dried raspberries won’t work as a substitute since they’re chewy and contain too much moisture – you specifically need the crispy, freeze-dried variety. You can buy them whole and crush them yourself (just put them in a zip-top bag and gently crush with a rolling pin), or some brands sell them pre-crushed. Just make sure to check the ingredient list to ensure you’re getting pure freeze-dried raspberries without any added sugars or preservatives, as these can affect the sweetness and texture of your cookies.

Options for Substitutions

Here are some helpful substitutions if you need to switch things up in these cookies:

• Freeze-dried raspberries: These give the cookies their signature taste, but if you can’t find them, try using freeze-dried strawberries instead. Fresh or frozen berries won’t work here as they’ll add too much moisture to the dough.
• White chocolate chunks: You can use white chocolate chips instead of chunks, or even swap them for milk chocolate if you prefer. Just keep in mind this will change the classic flavor profile.
• Corn flour: If you’re out of corn flour (cornstarch), you can just use all plain flour instead. The texture will be slightly less tender, but they’ll still be good!
• Cream cheese: For the filling, mascarpone cheese works great as a substitute. If you’re dairy-free, try a dairy-free cream cheese alternative, but make sure it’s the firm block style, not the spreadable kind.
• Vanilla essence: Vanilla extract or vanilla bean paste work perfectly here. If using paste, use the same amount as essence.
• Brown sugar: Out of brown sugar? Mix 1/2 cup white sugar with 1 tablespoon of molasses. Or just use all white sugar, though you’ll miss some of that caramel note.

Watch Out for These Mistakes While Baking

The biggest challenge when making these cookies is getting the texture right – overmixing the dough will lead to tough, flat cookies instead of the soft, chewy texture that makes Subway cookies famous. Another common mistake is using room temperature freeze-dried raspberries, which can become powdery and lose their color – keep them in the freezer until you’re ready to fold them into the dough, and crush them gently by hand rather than in a food processor. The cream cheese filling needs special attention too – if it’s too warm when you add it to the cookies, it will spread too much during baking, so make sure it’s still slightly cool to the touch. For the best results, chill your dough for at least 2 hours (or overnight) before baking, and don’t be tempted to overbake – the cookies should look slightly underdone when you take them out, as they’ll continue to set while cooling on the baking sheet.

What to Serve With Raspberry Cookies?

These sweet and tangy cookies are perfect for pairing with your favorite hot or cold drinks! A cold glass of milk is the classic choice, but try serving them with a hot cup of vanilla chai tea or white chocolate mocha to really complement those white chocolate and raspberry flavors. For an afternoon treat, I love setting these cookies out alongside some fresh berries and a scoop of vanilla ice cream – the combination of warm cookies and cold ice cream is always a winner. If you’re hosting a cookie party, consider serving them as part of a dessert board with other cookies, fresh fruit, and different flavored milks or coffee drinks.

Storage Instructions

Keep Fresh: These copycat Subway raspberry cookies stay fresh in an airtight container at room temperature for up to 5 days. For the best texture, place a piece of bread in the container with them – it helps keep them soft and chewy, just like the ones from Subway!

Freeze: You can freeze these cookies both baked and unbaked! For baked cookies, place them in a freezer container with parchment paper between layers and they’ll keep for up to 3 months. For cookie dough, roll into balls and freeze on a baking sheet, then transfer to a freezer bag – perfect for fresh-baked cookies whenever you want them!

Make Ahead: The cookie dough can be made up to 24 hours in advance and stored in the fridge. Just wrap it tightly in plastic wrap or keep it in an airtight container. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes so it’s easier to scoop.

Preparation Time	20-30 minutes
Cooking Time	10-15 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-2900
• Protein: 25-30 g
• Fat: 160-180 g
• Carbohydrates: 300-320 g

Ingredients

For the cookies:

• 1/2 cup freeze-dried raspberries
• 1 tsp baking soda
• 1 egg yolk
• 2 tsp vanilla extract
• 1/2 cup brown sugar (packed for accurate measurement)
• 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 (I always use King Arthur 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 for easier mixing)

Step 1: Prepare the Oven and Cream Cheese Filling

Start by preheating your oven to 350°F (175°C).

In a stand mixer equipped with the paddle attachment, beat together the cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.

Once ready, transfer the mixture to a small bowl and refrigerate it while you prepare the cookie dough.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cornstarch, salt, and baking soda.

This combination will form the base of your cookie dough and provide the desired texture.

Step 3: Cream Butter and Sugars

In another mixing bowl, beat unsalted butter with brown sugar and white sugar until the mixture is light and fluffy, which should take about 3 minutes.

Add in the whole egg, egg yolk, and vanilla extract, then continue to beat until everything is just incorporated.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet butter-sugar mixture.

Mix until just combined, ensuring not to overmix, as this can make the cookies tough.

Gently fold in the freeze-dried raspberries and white chocolate chips until they are evenly distributed throughout the dough.

Step 5: Assemble the Cookies

Scoop about 2 tablespoons of the cookie dough and flatten it into a circular disc.

Place a small spoonful of the chilled cream cheese filling in the center of the disc.

Cover with another dough disc, pinching the edges to seal them together and gently rolling it into a ball.

Continue this process with the remaining dough and filling.

Step 6: Chill the Cookie Dough

Place the assembled cookie dough balls into the freezer to chill for 15 to 20 minutes.

This step helps the cookies maintain their shape during baking and enhances their texture.