Description
Delicious raspberry cookies that are soft and perfect for any occasion.
Ingredients
Scale
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh raspberries (or frozen, thawed and drained)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Take care not to over-mix.
- Gently fold in the raspberries, taking care not to break them too much, as you want the pieces to stay whole for texture.
- Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are light golden brown.
- Once baked, remove the cookies from the oven and let them cool for 5-7 minutes on the baking sheet. Then, transfer to a wire rack to cool completely.
- (Optional): If desired, lightly dust with powdered sugar before serving for an extra touch of sweetness.
Notes
- These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.
- Feel free to substitute other berries if raspberries are not available.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg