Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Add egg and vanilla, mixing well.
- Gradually add dry ingredients, mixing until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- Scoop dough onto the prepared baking sheet, spacing evenly.
- Bake for 12-15 minutes until edges are golden.
- Allow cookies to cool slightly before transferring to a wire rack.
Notes
- Use fresh raspberries for best flavor.
- Do not overmix to keep cookies chewy.
- Store in an airtight container for 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 130 Kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg