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Raspberry Cookies

Soft, chewy cookies bursting with tangy raspberry goodness, perfect for family gatherings or cozy evenings.
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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: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use salted butter if unsalted is not available; reduce added salt.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries Can substitute with blueberries or chopped strawberries.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Beat in the eggs, one at a time, followed by the vanilla extract. Mix well until fully combined.
  4. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the butter-sugar mixture and stir until combined.
  5. Carefully fold in the fresh raspberries.
  6. Drop rounded cookie dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
Baking
  1. Bake for 10-12 minutes or until the cookies start to turn golden.
  2. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze cookies in a single layer, then in a freezer bag for up to three months. Reheat in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes.