Raspberry Cookies
Delicious raspberry cookies that combine the sweet tartness of fresh raspberries with a light and buttery cookie dough, perfect for any occasion.
Ingredients
Cookie Dough Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries Gently fold in to maintain their shape
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium-sized bowl, whisk together the all-purpose flour and baking powder. Set aside.
Mixing Wet Ingredients
- In a large mixing bowl, cream the softened butter with both the granulated sugar and brown sugar using an electric mixer on medium speed for about three minutes, until light and fluffy.
- Beat in the egg and vanilla extract until smooth, scraping down the sides of the bowl with a spatula.
Combining Ingredients
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the fresh raspberries using a spatula, being careful not to mash them.
Baking Cookies
- Scoop out portions of the dough using a tablespoon and place them on the prepared baking sheets, leaving about two inches of space between each cookie.
- Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown. Let cool slightly before transferring to wire racks.
Notes
For a delightful presentation, serve cookies warm or at room temperature, optionally paired with milk or ice cream. Sprinkle with powdered sugar for an elegant touch.