Description
Delicious raspberry cookies featuring a buttery base and tart raspberry filling.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the fresh raspberries gently to avoid breaking them.
- Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them two inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the sheet for 5 minutes before transferring to a wire rack.
- Once cooled, dust with powdered sugar before serving.
Notes
- For a different flavor, substitute raspberries with blueberries or strawberries.
- Chill the dough for 30 minutes for a firmer texture.
- Use a cookie scoop for uniform size.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: raspberry cookies, dessert recipe, baking