Mouthwatering Raspberry Cookies
These raspberry cookies combine soft, buttery dough with bright, tangy raspberries for a treat that's hard to resist. Each bite offers a delightful burst of fruitiness balanced with sugar and vanilla.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment paper
- Oven
Ingredients
Ingredients
- 200 g Butter softened
- 150 g Sugar granulated
- 2 Eggs
- 5 ml Vanilla extract
- 300 g Flour
- 1 g Salt a pinch
- 150 g Raspberries fresh or freeze-dried
Instructions
- Preheat your oven to 175 °C and line a baking sheet with parchment paper.
- Cream the butter and sugar together until pale and fluffy, then beat in the eggs and vanilla extract.
- Gradually mix in the flour and salt, folding in the raspberries gently to combine.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each.
- Bake for 9–12 minutes until the edges firm up and the centers look slightly soft.
- Allow to cool on a rack to achieve the best texture.
Notes
Tip: If the cookies spread too much, chill the dough for 20–30 minutes before baking to maintain their shape and texture.