Description
Delicious homemade raspberry cookies with fresh berries and a buttery texture.
Ingredients
Scale
- 1 cup fresh raspberries
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the fresh raspberries.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best results, use fresh raspberries. Store cookies in an airtight container for up to 3 days.
Nutrition
- Calories: 120
- Sugar: 10g
- Fat: 5g
- Carbohydrates: 18g
- Protein: 1g