Ingredients
Scale
- 1 cup fresh raspberries
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a mixing bowl, cream softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients and mix until just combined.
- Gently fold in fresh raspberries.
- Drop spoonfuls of dough onto prepared baking sheets, spacing them apart.
- Bake for 12-15 minutes until golden and cracked on top.
- Let cool slightly, then dust with powdered sugar if desired. Serve warm or at room temperature.
Notes
- Use fresh raspberries for the best flavor. Frozen raspberries can be used but drain excess moisture.
- For extra chewiness, chill the dough for 30 minutes before baking.
- These cookies pair wonderfully with tea or milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
