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Raspberry Cookies

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Description

These Raspberry Cookies are soft, buttery, and filled with bursts of sweet-tart raspberry flavor. Perfect for any occasion, they’re easy to make and can be dressed up with a drizzle of white chocolate or powdered sugar.

Ingredients

Units Scale

For the Cookies:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (75g) fresh or freeze-dried raspberries, crushed gently
  • 1/2 cup (90g) white chocolate chips or chunks (optional)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Prepare the Dough:
    • In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
    • Add the egg and vanilla extract, mixing until fully incorporated.
    • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  3. Fold in the Raspberries:
    • Gently fold in the crushed raspberries and white chocolate chips (if using), being careful not to overmix.
  4. Shape the Cookies:
    • Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  5. Bake the Cookies:
    • Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
    • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  6. Serve:
    • Serve as is, or drizzle with melted white chocolate or sprinkle with powdered sugar for an elegant finish.

Notes

  • If using fresh raspberries, be gentle when folding them into the dough to prevent over-crushing. Freeze-dried raspberries work well for a concentrated flavor and less moisture.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days.
  • For a nutty twist, add ¼ cup of chopped almonds or pistachios to the dough.

Find it online: https://recipe.ukfinda.com/raspberry-cookies.htm