Description
Soft, chewy cookies bursting with the bright, tangy flavor of raspberries, perfect for Valentine’s Day or any special occasion.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup fresh raspberries, mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Pink sparkling sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Mash your raspberries lightly in a small bowl and set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy—about 2-3 minutes.
- Mix in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the mashed raspberries until the dough is streaked with pink.
- Use a cookie scoop or tablespoon to drop equal portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- If using pink sparkling sugar, sprinkle it over the tops of the cookies.
- Bake in the preheated oven for 10-12 minutes, or until the edges are just set. The centers will still look slightly underbaked.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature!
Notes
Don’t overbake the cookies; they will firm up as they cool. If the dough feels too sticky, chill it in the fridge for 15-20 minutes before scooping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: raspberry cookies, sugar cookies, Valentine's Day dessert, chewy cookies, easy cookie recipe