Description
Delight in these soft and fruity Raspberry Cookies featuring fresh or freeze-dried raspberries and optional white chocolate chips for a sweet, tangy twist. Perfect for dessert or an afternoon treat, these cookies combine a tender crumb with bursts of berry flavor and a touch of vanilla.
Ingredients
Scale
Cookies
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips (optional)
- 3/4 cup fresh or freeze-dried raspberries (if using frozen, do not thaw)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing thoroughly until well combined and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning throughout the dough.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms without overworking it.
- Fold in raspberries and chocolate chips: Carefully fold in the fresh or freeze-dried raspberries and white chocolate chips if using, being gentle to avoid crushing the berries and maintaining their texture.
- Scoop dough onto baking sheet: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes or until the edges turn lightly golden and the centers are just set, ensuring a tender cookie.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For extra raspberry flavor, drizzle cooled cookies with a simple glaze made from powdered sugar mixed with raspberry juice.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
