Description
Delightful cookies with the perfect balance of sweet and tart, featuring fresh raspberries.
Ingredients
Scale
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen raspberries
- Optional: White or dark chocolate chips, nuts, or citrus zest
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and sugars together in a large bowl until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually combine the dry ingredients into the wet mixture until just blended.
- Fold in the raspberries gently.
- Use a cookie scoop to drop dollops of dough onto a lined baking sheet, leaving space for spreading.
- Bake for 12-15 minutes until the edges are golden brown.
- Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For the best texture, consider chilling the dough for 30 minutes before baking. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg