Raspberry Cookies
These Raspberry Cookies are soft, chewy, and bursting with fruity flavor! With the perfect balance of sweet and tart, they’re easy to bake and perfect for holidays, afternoon tea, or a cozy treat at home. Add white chocolate or lemon zest for a creative twist — everyone will love these vibrant, homemade cookies.
Ingredients
- Base:
- ½ cup unsalted butter softened
- ½ cup white sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- Fruit & Flavor:
- 1 cup raspberries fresh or frozen
- Optional: ½ cup white chocolate chips 1 tsp lemon zest, or a drizzle of glaze
Instructions
- Cream Butter & Sugar: Beat softened butter, white sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually fold into wet mixture.
- Fold in Raspberries: Gently incorporate raspberries to avoid crushing them. Optionally, fold in white chocolate or lemon zest.
- Chill Dough: Refrigerate for 30 minutes to prevent cookies from spreading.
- Preheat Oven: 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop & Bake: Drop dough by spoonfuls onto the sheet. Bake 10–12 minutes until edges are golden.
- Cool: Let cookies rest on the tray 5 minutes before transferring to a wire rack.
Notes
- Chill the dough for thick, chewy cookies.
- Use parchment paper for even baking and easy cleanup.
- Don’t overbake — cookies continue firming as they cool.
- Add white chocolate for extra creaminess.