✨💋🧿🍪Sweet Raspberry Cookies ✨💋🧿🍪
Ingredients
- 1 stick unsalted butter room temp
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 cups Ap flour
- 1.5 cups frozen raspberry
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together with hand mixer the butter, granulated sugar, and brown sugar until light and fluffy
- add the egg and vanilla extract mixing until smooth.
- Add the flour and switch to a wooden spoon or sturdy mixing spoon. Stir just until the flour is incorporated. This helps prevent overmixing and keeps the cookies soft.
- Gently fold in the frozen raspberries, being careful not to crush them too much. A few raspberry streaks throughout the dough create beautiful swirls.
- Cover the bowl and chill the dough in the refrigerator for 30 minutes to 1 hour. This helps the cookies hold their shape and creates a thicker, bakery-style cookie.
- Scoop about 2 tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 12–15 minutes, or until the edges are lightly golden and the centers are just set.
- allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely
Notes
✨ 💋Fancy Mom Tips💋✨
- Always use frozen raspberries for the best raspberry swirls and to keep the dough from becoming too wet.
- Mixing the flour with a spoon instead of the hand mixer helps keep the cookies tender and prevents overmixing.
- Chilling the dough for 30 minutes to 1 hour is the secret to thick, soft bakery-style cookies that don't spread too much while baking.
- If you'd like, sprinkle the tops with a little coarse sugar before baking for a beautiful sparkle and a light crunch.
