Deliciously soft and sweet raspberry sugar cookies, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 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).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well to combine.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Once cooled, dust with powdered sugar before serving.
Notes
- For a more intense raspberry flavor, consider adding a teaspoon of raspberry extract.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to substitute with frozen raspberries if fresh ones are unavailable.
Did you make this recipe?
Tag me on social media @yourusername