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Raspberry Cookies

Raspberry Cookies
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Fresh Raspberry Cookies that melt in your mouth perfect for satisfying your sweet tooth and brightening your day with every bite

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh raspberries (can substitute with frozen, thawed and drained)
  • 1 tablespoon cornstarch (optional, to help absorb moisture from berries)

    • Instructions

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
  • In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (3-5 minutes with an electric mixer).
  • Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry mixture to the wet ingredients, mixing just until combined.
  • Toss the fresh raspberries with the cornstarch in a small bowl. Gently fold the raspberries into the dough, being careful not to mash them.
  • Use a cookie scoop or tablespoon to drop dough balls onto the prepared sheet, spaced about 2 inches apart.
  • Bake for 12-15 minutes or until edges are golden brown but the center is still soft.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    • Notes

    Soft and buttery raspberry cookies with juicy bursts of tangy raspberry. This recipe balances sweet and tart flavors with a tender crumb that melts in your mouth, perfect for those who want moist and flavorful raspberry treats.

    Find it online: https://mekara.info/raspberry-cookies-easy-homemade-recipe/