Description
Delight in these soft and flavorful Raspberry Cookies, perfect for berry lovers! Made with a mix of fresh raspberries, raspberry jam, and optional white chocolate chips, these American-style dessert cookies offer a perfect balance of sweetness and fruity tartness, baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Fruit and Extras
- 1/2 cup raspberry jam
- 1/2 cup fresh or frozen raspberries, chopped
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined to ensure uniform rising and seasoning in the cookies.
- Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar mixture until fully incorporated for flavor and moisture.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing gently until a soft cookie dough forms without overworking it to maintain tenderness.
- Fold in Raspberry Components and Chips: Carefully fold in the raspberry jam, chopped fresh or thawed and well-drained frozen raspberries, and white chocolate chips if using, to distribute flavor and texture throughout the dough.
- Scoop Dough onto Baking Sheet: Use a tablespoon to scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges turn a light golden color, indicating they are done while keeping the centers soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely for optimal texture before serving.
Notes
- Use thicker raspberry jam to prevent the cookies from spreading too much during baking.
- If using frozen raspberries, make sure they are fully thawed and thoroughly drained to avoid excess moisture in the dough.
- For a more intense raspberry flavor, add a few drops of raspberry extract to the dough along with the vanilla.
