Description

If you’re craving a sweet treat that’s as beautiful as it is delicious, these Raspberry Cookies will hit the spot. Perfect for everything from quick breakfast bites to easy dessert ideas, these cookies combine the buttery richness of a classic cookie with the bright, juicy flavor of real raspberries. They’re soft, chewy, and delicately crisp on the edges, bursting with fresh berry goodness in every bite. Whether you’re looking for healthy snack options, breakfast ideas, or crowd-pleasing food ideas for gatherings, this easy recipe is your new go-to. Sweet, fruity, and comforting—these cookies feel like a warm hug from your oven.

Ingredients

1 cup (226g) unsalted butter, softened

1 cup (200g) granulated sugar

½ cup (110g) packed light brown sugar

2 large eggs

2 tsp pure vanilla extract

2¾ cups (345g) all-purpose flour

½ tsp baking soda

½ tsp salt

1 cup fresh raspberries (or frozen, not thawed)

Optional: extra sugar for rolling

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
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. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Gently fold in the raspberries, being careful not to crush them.
Scoop dough into balls and, if desired, roll in extra sugar. Place on the prepared baking sheets, spacing them 2 inches apart.
Bake for 10–13 minutes, or until edges are golden and centers are just set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Prep Time: 15 minutes
Cook Time: 10–13 minutes
Category: Dessert