Description
Delicious raspberry cookies that are perfect for any occasion.
Ingredients
Scale
- 1 cup Raspberries (fresh, can substitute with raspberry jam)
- 1 cup Granulated Sugar (balances tartness)
- 1/2 cup Butter (room temperature)
- 1 large Egg (acts as a binder)
- 1 teaspoon Vanilla Extract (can use almond extract)
- 2 cups All-Purpose Flour (can substitute with gluten-free flour)
- 1 teaspoon Baking Soda (leavening agent)
- 1/4 teaspoon Salt (balances sweetness)
- 1 cup Fresh Raspberries (mash with sugar for puree)
Instructions
- Mash fresh raspberries with sugar in a bowl until thick and slightly chunky; set aside.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt until evenly combined.
- In a mixing bowl, beat the room temperature butter and sugar together until light and fluffy.
- Add in the egg and vanilla extract, mixing just until combined.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
- Gently fold in the raspberry puree using a spatula.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Scoop tablespoon-sized balls of dough and place them evenly spaced on the baking sheets.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes.
- Let them cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- These cookies can be made with raspberry jam for a different flavor.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg