If you’re looking for a delightful treat that balances the sweetness of cookies with the tangy flavor of fresh raspberries, this raspberry cookies recipe is just what you need. These soft, chewy cookies are bursting with berry goodness, making them a fantastic option for dessert or a sweet snack. Perfect for sharing with friends or indulging on your own, these cookies are sure to impress anyone who tries them.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting
Servings and Cooking Time
This recipe makes approximately 24 cookies. Preparation time is about 20 minutes, with an additional 12-15 minutes for baking.
Nutritional Value
Each cookie (approx. 1 cookie) contains about 150 calories, 6g fat, 22g carbohydrates, 1g protein, and 10g sugar. Note that nutritional values may vary based on ingredient brands and measurements.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, 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.
- Drop spoonfuls of dough onto a prepared baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
Alternative Ingredients
If you don’t have raspberries, you can substitute them with blueberries or chopped strawberries for a different fruity flavor. For a gluten-free version, use a 1:1 gluten-free flour blend.
Serving and Pairings
These raspberry cookies can be enjoyed with a cup of tea or coffee. They also pair well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to a week. They can be frozen for longer storage; just place them in a freezer-safe bag. To reheat, warm them in the oven for a few minutes until soft.
Cooking Mistakes
- Overmixing the dough can lead to tough cookies; mix just until combined.
- Ensure your butter is softened, not melted, for the right texture.
- Don’t skip chilling the dough if the mixture feels too soft.
- Be cautious with fresh raspberries; too much handling can crush them.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
Helpful Tips
- Use room-temperature eggs for better mixing.
- For added flavor, try adding lemon zest to the dough.
- Dust with powdered sugar just before serving for a beautiful finish.
- Experiment with almond extract instead of vanilla for a unique twist.
FAQs
Can I use frozen raspberries for this recipe?
Yes, you can use frozen raspberries, but make sure to thaw and drain them first to avoid excess moisture in the dough.
How can I make these cookies softer?
To achieve a softer cookie, try reducing the baking time slightly and ensure not to overbake them.
What can I do if my dough is too sticky?
If your dough feels too sticky, chill it in the refrigerator for 30 minutes before baking. This helps firm it up.
Can I add nuts to these cookies?
Absolutely! Chopped walnuts or pecans can add a great crunch and flavor contrast.
How long should I bake these cookies?
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Baking times may vary depending on your oven.
Conclusion
These raspberry cookies are a delicious treat that combines sweet and tart flavors for a delightful dessert. With their soft texture and vibrant taste, they are sure to become a favorite in your household. Whether enjoyed fresh or stored for later, these cookies promise a satisfying experience.
Raspberry Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- Drop spoonfuls of dough onto a prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.