Description
These delightful raspberry cookies are bursting with fruity flavor and a touch of sweetness from white chocolate chips. Perfectly tender and easy to make, they’re ideal for any occasion.
Ingredients
Scale
Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup freeze-dried raspberries (lightly crushed)
- ½ cup white chocolate chips (optional)
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add egg and vanilla: Mix in the egg and vanilla extract until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix wet and dry: Gradually add dry ingredients to wet, mixing just until combined.
- Add raspberries and chocolate: Gently fold in raspberries and white chocolate chips.
- Form dough balls: Scoop tablespoon-sized portions, roll into balls, and place on baking sheet.
- Bake: Bake for 10–12 minutes until edges are golden and centers are set.
- Cool and enjoy: Allow to cool on sheet, then transfer to wire rack to cool completely.
Notes
- For extra raspberry flavor, add raspberry extract or jam.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
