Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, beat softened butter, sugar, and brown sugar until creamy.
- Add egg and vanilla, mix until combined.
- Gradually add dry ingredients to wet ingredients and mix gently.
- Fold in fresh raspberries carefully to avoid crushing them.
- Drop spoonfuls of dough onto prepared baking sheet, spacing evenly.
- Bake for 10-12 minutes or until edges are golden.
- Allow cookies to cool on a wire rack and dust with powdered sugar before serving.
Notes
- Use fresh raspberries for the best flavor.
- Do not overmix the dough to keep cookies chewy.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg