Description
Soft and chewy raspberry sugar cookies with a delightful sweet and tart flavor, perfect for any occasion.
Ingredients
Scale
- 2 ยฝ cups (310g) all-purpose flour
- ยฝ teaspoon baking soda
- ยฝ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ยผ cups (250g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ยฝ cup fresh raspberries (or thawed frozen)
- 2 tablespoons sugar
- Optional: ยฝ teaspoon lemon juice
Instructions
- Make the Raspberry Swirl: In a small bowl, mash the raspberries with sugar and lemon juice. Set aside.
- Prepare the Cookie Dough: Whisk together flour, baking soda, and salt. Cream butter and sugar until light and fluffy. Beat in egg and vanilla, then add dry ingredients until just combined.
- Add the Raspberry Swirl: Fold the raspberry puree into the dough to create a marbled effect.
- Scoop and Bake: Preheat oven to 350ยฐF (175ยฐC). Portion dough onto baking sheets. Bake for 10-12 minutes until edges are golden.
- Cool and Serve: Let cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
For chewier cookies, reduce baking time slightly. For a firmer dough, chill for 30 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg