Description

These delightful Raspberry Cookies combine the sweet and tart flavors of fresh raspberries with a buttery cookie base, creating an irresistible treat. Perfect for any occasion, they are sure to win hearts with their soft, chewy texture and vibrant color.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
1 egg (or egg substitute)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh or thawed raspberries

Instructions

Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the egg (or chosen substitute) and vanilla extract until thoroughly combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry mixture to the butter and sugar mixture, stirring until just combined.
Gently fold in the raspberries, being careful not to break them too much.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10 g
Sodium: 50 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg

Keywords: For a gluten-free version, use a 1:1 gluten-free flour blend. You can also substitute coconut oil or non-dairy butter for a dairy-free option. Consider adding white chocolate chips or chopped nuts for extra texture.