Description
Sweet raspberry cookies blend classic comfort with fruity sophistication, promising delightful moments of pure indulgence. Bursting with fresh raspberries and delicate buttery notes, these cookies invite you to savor a perfect balance of flavors in every delectable bite.
Ingredients
Scale
Fruits and Chocolate:
- ½ cup freeze-dried raspberries, crushed (or ¾ cup fresh raspberries, chopped)
- ⅓ cup white chocolate chips (optional)
- Drizzle of melted white chocolate
Dry Ingredients:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Powdered sugar for dusting
Wet Ingredients and Sweeteners:
- ½ cup (113 grams) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Warm the oven to 350F (175C) and line baking trays with parchment paper, ensuring a non-stick surface for your delicate raspberry cookies.
- In a spacious mixing bowl, blend softened butter with granulated and brown sugars until the mixture becomes airy and pale, creating a smooth foundation for your cookies.
- Incorporate the egg and vanilla extract, whisking until the batter achieves a silky, uniform consistency that will give your cookies a tender crumb.
- Separately, combine flour, baking soda, and salt, thoroughly mixing the dry ingredients to distribute leavening agents evenly.
- Gradually introduce the dry ingredient mixture into the wet batter, stirring gently to prevent overmixing and maintain a light texture.
- Carefully fold crushed freeze-dried raspberries and white chocolate chips into the dough, distributing them throughout to ensure every bite contains bursts of fruity and sweet flavors.
- Using a spoon, drop rounded portions of dough onto the prepared baking sheets, positioning them approximately two inches apart to allow for spreading during baking.
- Place the trays in the preheated oven and bake for 10-12 minutes, watching for golden edges and a set center that indicates perfect doneness.
- Remove from the oven and let the cookies rest on the baking sheets for five minutes to firm up slightly.
- Transfer cookies to a wire cooling rack, allowing them to cool completely before adding optional decorative touches like a light dusting of powdered sugar or a delicate white chocolate drizzle.
Notes
- Freeze-dried raspberries provide intense flavor without adding excess moisture, preventing soggy cookie texture.
- Fresh raspberries can replace freeze-dried options but drain excess liquid first to maintain cookie structure.
- White chocolate chips complement the tangy raspberry perfectly, creating a balanced sweet-tart flavor profile.
- Chill dough for 30 minutes before baking to prevent excessive spreading and achieve thicker, chewier cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 160
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg