Description
A delightful recipe for raspberry cookies that combines the tartness of fresh raspberries with a soft, buttery cookie.
Ingredients
- All-purpose flour: 2 cups (240 grams)
- Unsalted butter: 1 cup (227 grams), softened
- Granulated sugar: 1 cup (200 grams)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Fresh raspberries: 1 cup (150 grams), gently mashed
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Powdered sugar: for dusting (optional)
Instructions
- Gather all your ingredients.
- Preheat your oven to 350°F (175°C) and cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet mixture.
- Fold in the fresh raspberries gently.
- Drop rounded balls of dough onto a prepared baking sheet, spaced about 2 inches apart.
- Bake for 12-15 minutes until the edges are lightly golden and the centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
- Use fresh raspberries for the best flavor.
- Adjust sweetness by modifying the amount of sugar.
- Consider adding nuts or chocolate chips for variations.
- For gluten-free cookies, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: raspberry cookies, cookie recipe, baking, dessert