Description
These Raspberry Cookies are the perfect balance of chewy, buttery goodness and tangy raspberry flavor. With simple ingredients and easy steps, they’re ideal for everything from family baking days to impressing your guests. Add white chocolate chips for a creamy twist or enjoy them as is for a fruity delight!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup freeze-dried raspberries
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in egg and vanilla extract until combined.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients, mixing until a soft dough forms.
- Gently fold in freeze-dried raspberries and white chocolate chips.
- Scoop dough onto the baking sheet, spacing cookies about 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Ensure butter is softened but not melted for the perfect texture.
- For extra tang, sprinkle a pinch of lemon zest into the dough.
- Chill dough for 15 minutes if cookies spread too much during baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American