Raspberry Sugar Cookies
These Raspberry Sugar Cookies combine the classic charm of sugar cookies with the bright, fruity flavor of fresh raspberries, creating a delightful fusion that’s both sweet and tangy.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour Gluten-free flour can be used as a substitute.
- 1 cup granulated sugar Can substitute with sugar alternatives for lower sugar intake.
- 1/2 teaspoon baking powder Ensure it's gluten-free if necessary.
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Can replace with coconut oil for a dairy-free option.
- 1 large egg Flaxseed meal or applesauce can be used as a vegan substitute.
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh raspberries, crushed Frozen raspberries can be used but might affect dough consistency.
Instructions
Preparation
- Gather all your ingredients to ensure a smooth baking process. Measure out the flour, sugar, and butter.
- Preheat your oven to 350°F (175°C).
Mixing
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract to the mixture and blend until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the crushed raspberries.
Baking
- Using a cookie scoop or tablespoon, drop spoonfuls of dough onto a prepared baking sheet lined with parchment paper.
- Bake for 10–12 minutes until the edges are golden brown. They will firm up as they cool.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. To maintain softness, add a slice of bread in the container. For longer storage, freeze cookies in a freezer-safe bag for up to three months.