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Freshly baked raspberry cookies with vibrant berry filling and a golden crust

Mouthwatering Raspberry Cookies

Soft, chewy cookies bursting with the sweet and tart flavors of fresh raspberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup unsalted butter, softened Make sure your butter is at room temperature for easy mixing.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder Ensure your baking powder is fresh for the best rise.
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries Handle gently to maintain their shape.
  • 1 teaspoon lemon zest Can add extra zest for a citrus twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until fully incorporated.
  4. In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until combined.
  5. Gently fold in the fresh raspberries and lemon zest.
  6. Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  7. Bake for 12-15 minutes or until the edges start to turn golden.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

To keep your cookies fresh, store them in an airtight container at room temperature for up to five days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They will stay fresh for up to three months.
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