Description
Delightful raspberry-infused sugar cookies with a tender, buttery texture, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries (or thawed frozen)
- 2 tablespoons sugar
- Optional: ½ teaspoon lemon juice
Instructions
- In a small bowl, mash the raspberries with sugar (and lemon juice, if using) until it forms a thick puree. Set aside.
- In a bowl, whisk together flour, baking soda, and salt. In another mixing bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla, mixing until combined. Gradually mix in the dry ingredients until a soft dough forms.
- Gently fold the raspberry puree into the dough using a spatula, creating a marbled effect.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into balls and arrange on the sheet. Bake for 10–12 minutes, or until edges turn golden brown.
- Allow cookies to cool for 5 minutes before transferring to a wire rack. Enjoy warm or cooled.
Notes
Make ahead by preparing the dough and refrigerating it overnight. Store cookies in an airtight container 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: 8g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg