Are you ready to bake something truly scrumptious? This raspberry cookies recipe brings together the sweet and tangy flavor of fresh raspberries with a soft, buttery cookie base. Perfect for dessert or a sweet afternoon snack, these cookies are sure to impress friends and family alike. Let’s dive into the delightful world of raspberry cookies and learn how to make these irresistible treats!
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup fresh raspberries
– Optional: powdered sugar for dusting
Servings and Cooking Time
This recipe yields approximately 24 cookies. Preparation time is about 15 minutes, while the baking time is around 12-15 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately:
– Calories: 120
– Total Fat: 6g
– Saturated Fat: 3.5g
– Carbohydrates: 16g
– Sugars: 8g
– Protein: 1g
This nutritional information is based on a serving size of one cookie.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. Stir in the vanilla extract until fully combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually mix the dry ingredients into the wet mixture until just combined.
7. Gently fold in the fresh raspberries, being careful not to break them.
8. Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper.
9. Bake in the preheated oven for 12-15 minutes, or until edges are golden.
10. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
If you’re looking for alternatives, you can use coconut oil instead of butter for a dairy-free option. Additionally, you can replace fresh raspberries with frozen ones, but make sure to thaw and drain them to prevent excess moisture.
Serving and Pairings
These raspberry cookies pair beautifully with a cup of tea or coffee. You can also serve them with a scoop of vanilla ice cream for a delightful dessert experience.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, they can be frozen for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.
Cooking Mistakes
- Don’t overmix the dough; this can make cookies tough.
- Ensure your butter is softened, not melted, for the right texture.
- Use fresh raspberries to avoid excess moisture in the dough.
- Don’t skip the cooling step on the baking sheet; this helps maintain their shape.
- Measure flour accurately to avoid dry or crumbly cookies.
Helpful Tips
- Try adding a pinch of lemon zest for extra flavor.
- Use a cookie scoop for even-sized cookies.
- Experiment with other berries like blueberries or blackberries.
- Dust with powdered sugar before serving for a beautiful presentation.
FAQs
Can I use frozen raspberries in this recipe?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them to avoid excess moisture in your cookie dough.
How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture.
What can I do with leftover cookie dough?
Leftover cookie dough can be stored in the refrigerator for up to 3 days or frozen for later use. Just wrap it tightly in plastic wrap.
Can I add chocolate chips to raspberry cookies?
Absolutely! Adding chocolate chips can enhance the flavor and create a delicious combination with the raspberries.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden, and the centers look slightly underbaked. They will firm up as they cool.
Conclusion
These raspberry cookies are a delightful treat that combines the sweetness of cookies with the tartness of fresh raspberries. Perfect for any occasion, they are easy to make and sure to be a hit. Enjoy baking and savoring these delicious cookies with family and friends!
Raspberry Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the fresh raspberries, being careful not to break them.
- Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes, or until edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
