Cran-Raspberry ‘Newton’ Cookies

I have very fond childhood memories of my dad and I sneaking Newtons one by one out of the package on the countertop until they were all gone. Soft, chewy and sweet, these delicious treats are made with real fruit and are already relatively healthy for a cookie. You can make them even healthier by baking your own at home. I found this copycat recipe on Serious Eats and had to try it for myself. They take a little bit of time to make (the dough needs to chill for at least 4 hours before filling) but they are absolutely worth the wait!

Cran-Raspberry-Newtons - Razzle Frazzle

Cran-Raspberry Newton Cookies

Adapted from Serious Eats

Ingredients (24 cookies)

  • 1 2/3 cup all-purpose flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/8 tsp. cinnamon
  • 1/2 cup unsalted butter (room temperature)
  • 1/4 cup sugar
  • 3 tbsp. brown sugar
  • 2 tbsp. honey
  • 2 1/2 tsp. vanilla, divided
  • 3 egg whites + 1 whole egg
  • 2 tbsp. orange juice
  • 1 cup dried cranberries
  • 1 cup raspberries


Whisk together flour, baking soda, salt and cinnamon in a medium bowl and set aside.

Using an electric mixer, cream butter with sugars, honey and 2 teaspoons of vanilla on medium speed for 3-5 minutes until light and fluffy. Turn speed to low and add the whole egg, then the egg whites one at a time, mixing thoroughly and scraping down the sides after each addition. Add flour mixture and mix until just combined.

Transfer the dough to the center of a large sheet of plastic wrap. Fold to cover, then form into a large, flat disc and refrigerate at least 4 hours or overnight.

When dough is chilled, preheat oven to 325°F. Blend cranberries, raspberries, orange juice, and remaining vanilla in a food processor until a smooth paste forms.

Unwrap dough onto floured work surface and roll out to 1/4″ thick. Cut into 3 1/2-inch wide strips and spoon a 1-inch line of filling down the middle. Fold sides of the dough into the center to form a bar, then flip them over and cut into 1-inch cookies.

Cran-Raspberry-Newtons - Razzle Frazzle (2)

Bake cookies on a parchment paper or silicone-lined baking sheet for 12-14 minutes until tops are firm and light golden brown. Cool for 5 minutes on a wire rack, then transfer to a large zip top bag and seal (this will steam the cookies and create their signature cakey texture). Store leftovers in an airtight container for up to a week.

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