Description
Tender, buttery cookies swirled with vibrant raspberry goodness, 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 the sugar (and lemon juice, if using). Stir until it forms a thick puree. Set aside.
- In another bowl, whisk together the flour, baking soda, and salt. Cream the butter and granulated sugar until fluffy. Add in the egg and vanilla, mixing until well combined. Gradually incorporate the dry ingredients until a soft dough forms.
- Gently fold the raspberry puree into the dough to achieve a marbled effect.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into balls and place them a few inches apart. Bake for 10–12 minutes until edges are golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Cookies can be prepared ahead of time and refrigerated. They store well in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg