Raspberry Vanilla Cookies
These Raspberry Vanilla Cookies feature a soft, buttery texture with bursts of tart raspberries, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use unsalted for better control over salt level.
- 1 cup granulated sugar Optional: swap some for brown sugar for added flavor.
- 2 large eggs Use room temperature for better mixing.
- 2 teaspoons vanilla extract Pure extract recommended for best flavor.
- 2.5 cups all-purpose flour Sift before measuring for a lighter cookie.
- 1 teaspoon baking powder
- 0.5 teaspoon salt Omit if using salted butter.
- 1 cup fresh or frozen raspberries Fold in gently to keep whole.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, mixing until fully incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, mixing until just combined.
- Gently fold in the raspberries, taking care to keep them intact.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–15 minutes or until the edges are golden and the centers remain soft. Let cool on the baking sheets for a few minutes before transferring to wire racks.
Notes
Store baked cookies in an airtight container at room temperature for up to 3 days. Additionally, you can freeze the dough for up to 3 months.