Description
Delight in these soft and flavorful Raspberry Cookies featuring a perfect balance of sweet white chocolate and tart raspberries. This easy-to-make American dessert recipe yields tender cookies with a gentle crumb and a burst of berry freshness in every bite, ideal for any occasion.
Ingredients
Scale
Cookie Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips (optional)
- 3/4 cup fresh or freeze-dried raspberries (gently crushed)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes a few minutes.
- Add Egg and Vanilla: Beat in one large egg and 1 teaspoon of vanilla extract until the batter is smooth and fully combined, ensuring even flavor distribution.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to evenly distribute the leavening agent and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookies.
- Fold in Extras: Gently fold in the white chocolate chips if using and the 3/4 cup crushed raspberries, being careful to maintain the berry chunks without overworking the dough.
- Scoop and Bake: Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking. Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn lightly golden and the centers are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, which helps them achieve the best texture.
Notes
- Use freeze-dried raspberries for a more intense raspberry flavor and vibrant color without adding moisture to the dough.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- For a tart twist, add a teaspoon of lemon zest to the dough to complement the raspberry flavor.
