Description
Delicious raspberry cookies that are soft, chewy, and bursting with fresh raspberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture; mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- Scoop tablespoons of dough onto the prepared baking sheets about two inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden. Cool before serving.
Notes
- Store cookies in an airtight container for up to a week.
- Substitute other berries for raspberries if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg