Description
Delightful cookies that balance the sweetness of sugar cookies with the tart nature of fresh raspberries.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup fresh raspberries (or frozen, thawed)
- 3 tbsp granulated sugar (for raspberries)
- 1 tbsp cornstarch
- 1 tsp lemon juice
Instructions
- Prepare the Raspberry Filling: Mix raspberries with 3 tablespoons of sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until boiling, then simmer for 3-4 minutes until thickened. Allow to cool.
- Mix the Cookie Dough: Cream together butter and 1 cup sugar until fluffy. Add egg and vanilla, mixing until combined. In another bowl, whisk flour, baking powder, and salt. Gradually mix dry ingredients into wet, alternating with milk, until fully combined.
- Assemble and Chill: Divide dough in half. Roll out one half between parchment sheets to 1/4 inch thick, spread half of the raspberry filling, and roll tightly into a log. Repeat with the second half of the dough and remaining filling. Chill in plastic wrap for at least 1 hour.
- Slice and Bake: Preheat oven to 350°F (175°C). Slice chilled logs into 1/4 inch cookies, place on baking sheet, and bake for 12-15 minutes until edges are golden. Cool on wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For longer shelf-life, freeze them with parchment paper layers for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 95mg
- Fat: 5.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg