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Raspberry Cookies

These mouthwatering raspberry cookies are a delightful treat that perfectly balances tartness and sweetness, making any occasion special.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup butter, softened Use unsalted butter for better control over salt content.
  • 1 cup sugar
  • 2 cups all-purpose flour Can be substituted with a gluten-free blend.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries Make sure to use fresh raspberries for the best flavor.
  • 1 tablespoon vanilla extract
  • 1 large egg

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and sugar until the mixture is smooth and fluffy.
  3. Beat in the egg and vanilla extract, mixing until well incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually blend the dry mixture into the wet ingredients, stirring until just combined.
  6. Gently fold in the fresh raspberries, being careful not to break them apart too much.
  7. Using a spoon, drop dollops of cookie dough onto a baking sheet lined with parchment paper.
Baking
  1. Bake for 10-12 minutes, or until the edges turn a lovely golden brown.
  2. Allow the cookies to cool on the baking sheet before transferring them to a wire rack for cooling.

Notes

These cookies can be enjoyed as is or elevated with vanilla ice cream or whipped cream. Store in an airtight container for up to a week or freeze for up to three months.