Description
Light summer cookies featuring fresh raspberries and warm vanilla, baked to golden perfection in under 20 minutes. The natural acidity of berries keeps them from overbaking, while a chilled dough prevents spreading. Perfectly balanced tart and sweet flavors for a refreshing treat.
Ingredients
2½ cups all-purpose flour
1 cup (8 oz, softened) unsalted butter
1½ cups thawed raspberries (frozen, unsweetened)
1 tbsp vanilla extract
¾ cup granulated or brown sugar
1 tsp baking powder
Instructions
Preheat oven to 350°F/F (175°C) with rack centered
Whisk flour and baking powder in a medium bowl
Beat butter and sugar until pale and creamy with an electric mixer
Mix in vanilla extract until fully incorporated
Fold dry ingredients into butter mixture in 3 batches
Stir in thawed raspberries until evenly distributed
Flatten dough into a disk, wrap in plastic, and refrigerate 30 minutes
Roll dough ¼ inch thick on floured surface
Cut 2-inch rounds with a cookie cutter
Place cookies 2 inches apart on parchment-lined baking sheets
Bake 9–11 minutes until edges are just golden
Notes
Chill dough 30+ minutes to maintain shape
Use cold butter and flour for optimal texture
Flour cutter after each use for clean edges
For make-ahead, freeze dough circles on a tray then bake as needed
Substitute bread flour for chewier texture
Replace butter with coconut oil for a dairy-free option
Use almond extract instead of vanilla for a nutty twist
Swap raspberries with frozen strawberries or blueberries at any time
- Prep Time: 15
- Cook Time: 10
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 15g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
