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 ✨💋🧿🍪Sweet Raspberry Cookies ✨💋🧿🍪

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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.