Ingredients
Scale
- 1 cup fresh raspberries
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream together butter and sugar until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- Add the dry ingredients gradually, mixing just until incorporated.
- Gently fold in the fresh raspberries.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing evenly.
- Bake for 12-15 minutes until edges are golden and cookies are slightly cracked.
- Let cool on a wire rack before serving.
Notes
- Use fresh raspberries for the best flavor and texture.
- Handle raspberries gently to prevent breakage.
- For a chewier texture, slightly underbake cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg