Description

Soft, fluffy raspberry cookies with a natural pink hue, perfect for any occasion. Made with fresh or frozen raspberries, these easy cookies have a perfect balance of sweet and tart.

Ingredients

Scale

2 cups (240g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine sea salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup (120g) fresh or frozen raspberries
2 tablespoons powdered sugar

Instructions

Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes on medium speed.
Beat in the egg and vanilla extract until combined.
Slowly add the dry ingredients into the wet mixture on low speed just until combined. Gently fold in the raspberries and powdered sugar.
Using a tablespoon or cookie scoop, drop dough balls 2 inches apart on the baking sheet.
Bake for 12-14 minutes until edges are just set and tops look slightly cracked but soft.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix after adding flour to avoid tough cookies. Use frozen raspberries without thawing to keep dough from turning purple and watery. Room temperature butter and egg help create a smoother batter and softer cookies. Line baking sheet with parchment or silicone mat to prevent sticking and keep bottoms soft. Cool cookies on a rack to avoid sogginess. Optionally brush with melted butter after baking for shine and extra flavor.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Fat: 4.5
Carbohydrates: 17
Fiber: 1
Protein: 1.5

Keywords: raspberry cookies, soft cookies, pink cookies, easy cookie recipe, homemade cookies, raspberry dessert