Craving a sweet treat that balances tartness and sweetness? These raspberry cookies are a delightful option that will satisfy your dessert cravings. With their soft texture and burst of fresh raspberries, they make for a perfect snack or dessert for any occasion. Easy to prepare and even easier to devour, this recipe is a must-try for all cookie lovers!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup powdered sugar (for dusting)
Servings and Cooking Time
This recipe yields approximately 24 cookies. Preparation time is about 15 minutes, with an additional 12-15 minutes for baking.
Nutritional Value
Each cookie (about 1 cookie) contains approximately 150 calories, 7g of fat, 20g of carbohydrates, and 1g of protein. This nutritional value is based on a standard serving size of one cookie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries, being careful not to break them apart.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Alternative Ingredients
You can substitute fresh raspberries with frozen ones, but make sure to thaw and drain them well before adding to the dough. For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
Serving and Pairings
These raspberry cookies pair wonderfully with a cup of tea or coffee. They can also be served with a scoop of vanilla ice cream or alongside fresh fruit for a delightful dessert platter.
Storage and Reheating
Store the raspberry cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To reheat, simply place them in the oven at 350°F (175°C) for a few minutes until warmed through.
Cooking Mistakes
- Not softening the butter properly, leading to a dense cookie.
- Overmixing the dough, which can result in tough cookies.
- Using too much flour, making cookies dry.
- Not letting the cookies cool before transferring them, causing them to break.
- Skipping the parchment paper, which may cause sticking.
Helpful Tips
- For a burst of flavor, add lemon zest to the dough.
- Use a cookie scoop for uniform cookie sizes.
- Chill the dough for 30 minutes for thicker cookies.
- Ensure the raspberries are dry to avoid excess moisture in the dough.
FAQs
Can I use frozen raspberries in this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them well to avoid excess moisture in the dough.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to one week or freeze them for longer storage.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours before baking.
What can I serve with these cookies?
These cookies pair well with coffee, tea, or a scoop of ice cream. They also make a lovely addition to a dessert platter.
Are these cookies suitable for a gluten-free diet?
Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
Conclusion
These raspberry cookies are a delightful treat that combines sweet and tart flavors in every bite. Perfect for any occasion, whether it’s an afternoon snack or a dessert for a gathering. Easy to make and even easier to love, this recipe is sure to become a favorite in your household. Enjoy baking and sharing these delightful cookies with friends and family!
Raspberry Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries, being careful not to break them apart.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
