Ingredients
Scale
- 1 cup fresh raspberries
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one by one, mixing well after each addition; then mix in vanilla extract.
- Gradually add the dry mixture to the wet mixture until just combined. Fold in raspberries gently.
- Scoop rounded balls of dough onto prepared baking sheets about 2 inches apart.
- Bake for 12-15 minutes or until edges are golden brown.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 110
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg
Keywords: For added flavor, consider mixing in chocolate chips or nuts. Store cookies in an airtight container at room temperature for up to five days. To freeze, place cooled cookies in a single layer on a baking sheet before transferring them to a freezer-safe container.