Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for coating
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 cup freeze-dried raspberries, crushed
Instructions
- In a large bowl, beat the softened butter and powdered sugar until creamy.
- Add vanilla extract and mix well.
- Gradually incorporate the flour and crushed raspberries, mixing until just combined.
- Form the dough into 1-inch balls and place on a baking sheet lined with parchment paper.
- Chill in the refrigerator for 30 minutes.
- Roll the chilled cookies in powdered sugar until fully coated.
- Optional: Dust with extra powdered sugar before serving.
Notes
- Keep cookies refrigerated until serving for best freshness.
- You can substitute fresh raspberries if freeze-dried are unavailable.
- Serve with tea or as part of holiday cookie platters.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: No-Bake, Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 80 Kcal
- Sugar: 6g
- Sodium: 20mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 0mg