Description
Delightfully sweet Raspberry Sugar Cookies that are perfect for any occasion.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, gently mashed
- ½ cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Gently fold in the mashed raspberries until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar before serving.
Notes
- For a lemon twist, add the zest of one lemon to the dough for a refreshing flavor.
- Substitute half of the raspberries with white chocolate chips for a delicious combination of flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg