Description
Mouthwatering Raspberry Cookies are buttery, soft, and bursting with vibrant raspberry flavor. Made with crushed freeze-dried raspberries or jam, these cookies are a fruity twist on a classic sugar cookie, perfect for any time you want a homemade sweet treat.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup freeze-dried raspberries, crushed OR 1/4 cup raspberry jam
- Optional: 1/2 cup white chocolate chips, 1 tsp lemon zest, or powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes). Add the egg and vanilla extract and mix until combined.
- Gradually add dry ingredients to the wet mixture until a soft dough forms.
- Gently fold in crushed freeze-dried raspberries or swirl in raspberry jam. Avoid overmixing.
- Optional: Stir in white chocolate chips or lemon zest.
- Scoop dough into tablespoon-sized balls and place on prepared baking sheet, spaced 2 inches apart.
- Bake for 10–12 minutes or until edges are lightly golden and centers are just set.
- Let cool on pan for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with glaze after cooling.
Notes
- Use freeze-dried raspberries for the best texture and concentrated flavor.
- If using jam, swirl gently to avoid making the dough too wet.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Store in an airtight container at room temperature for 3–4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
