Description
Delightful raspberry sugar cookies featuring a beautiful marbled effect from fresh raspberry puree, perfect for any cozy gathering.
Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries (or thawed frozen)
- 2 tablespoons sugar
- Optional: ½ teaspoon lemon juice
Instructions
- In a small bowl, mash the raspberries with 2 tablespoons of sugar (and lemon juice, if using) until it forms a thick puree. Set aside.
- In a large mixing bowl, whisk together the flour, baking soda, and salt. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- Gradually add the dry ingredients until a dough forms.
- Gently fold the raspberry puree into the dough to create a marbled effect.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them on the baking sheet.
- Bake for 10–12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For added flavor, try adding citrus zest or melting white chocolate for drizzling over the cooled cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg