Description
Soft, chewy raspberry cookies with buttery dough and bright berry pops, baked to golden perfection with naturally vibrant color and tender centers.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1½ cups frozen raspberries or ¾ cup freeze-dried raspberries
Instructions
- Whisk flour, baking soda, baking powder, and salt in a bowl.
- Cream butter, granulated sugar, and brown sugar until fluffy.
- Add egg and vanilla, mixing until combined.
- Slowly add dry ingredients to form a soft dough.
- Fold in frozen or freeze-dried raspberries gently.
- Scoop dough onto a parchment-lined baking sheet.
- Chill dough for at least 20 minutes.
- Bake at 350°F for 10–12 minutes.
- Cool on the sheet for 10 minutes before transferring.
Notes
- Use frozen raspberries to prevent excess moisture.
- Chill the dough to reduce spreading.
- Freeze-dried raspberries give stronger color and flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12
- Sodium: 95
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 20
