Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup fresh raspberries (ripe)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar in a large bowl until light and fluffy (about 3-5 minutes).
- Beat in eggs one at a time along with vanilla extract until well combined.
- In a separate bowl, whisk together flour and baking powder, then gradually mix into the wet ingredients until just combined.
- Gently fold in fresh raspberries using a spatula.
- Drop spoonfuls of dough onto prepared baking sheets, spacing them evenly.
- Bake for 12-15 minutes or until edges are slightly golden. Allow cooling on the baking sheet before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 117
- Sugar: 7g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 25mg