Description
Delightful soft and chewy cookies with the sweetness of sugar and tartness of fresh raspberries.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup fresh raspberries or raspberry puree
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Gently fold in the raspberries or raspberry puree.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust the cookies with powdered sugar before serving.
Notes
Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg