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 baking sheet with parchment paper.
- Mix flour, baking powder, and salt in a bowl.
- In a separate bowl, beat butter and sugar until creamy. Add egg and vanilla, mix well.
- Gradually add dry ingredients to wet mixture until combined.
- Gently fold in raspberries.
- Drop spoonfuls of dough onto prepared baking sheet, spacing evenly.
- Bake for 12-15 minutes until edges are golden. Cool on wire rack.
Notes
- Do not overmix the dough to keep cookies chewy.
- Fresh raspberries can be replaced with frozen, thawed and drained.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 100 Kcal
- Sugar: 8g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
