Raspberry Cookies
I just fresh raspberries, but you can use the frozen ones too if you like. Just make sure you thaw them and pat them dry. The great thing about this recipe is you are not limited to raspberries as you can use blueberries or any other kind of berry. You already have the cookie base, so the sky is the limit. As always, give them a try and let us know what you think.
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- 1 stick softened butter or 133 grams
- 1 cup white granulated sugar
- 1 large egg
- few drops of vanilla extract
- 1 1/2 cup all purpose flour
- 1/2 tsp baking powder
- pinch of salt
- 170 g fresh raspberries (+ 1 tbsp of flour folded in)
Heat your oven to 350 degrees F or 180 C.
Add the butter and sugar to a mixing bowl. Using an electric mixer, beat until well combined and creamy.
Add in the egg and vanilla extract. Mix until combined.
Sift in the flour, baking powder, and salt. Mix until a dough forms.
Add the berries to the cookie dough mixture. Using a spatula, gently fold them in.
Scoop a large scoop of mixture in the palm of you hand and roll it into a ball.
Place them on a baking tray lined with parchment paper.
Place in the oven and bake them for about 19 or 20 minutes.
Remove from the oven and set them aside on a wire rack to cool. Serve and enjoy your delicious raspberry cookies.
Servings 12
- Amount Per Serving
- Calories 101kcal
- % Daily Value *
- Total Fat 3.5g6%
- Cholesterol 7mg3%
- Total Carbohydrate 16.3g6%
- Sugars 8.2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
