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
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- 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.
- Fold in the Raspberries:
- Gently fold in the crushed raspberries and white chocolate chips (if using), being careful not to overmix.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 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.
- 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.