Description
Indulge in the delightful sweetness of Raspberry Swirl Cookies, featuring a perfect blend of tart raspberries and buttery cookie goodness—an irresistible treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 tsp vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and a pinch of salt until combined.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy (about three minutes). Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Carefully fold in the fresh raspberries without breaking them too much to maintain swirls.
- Scoop tablespoon-sized amounts of dough onto prepared baking sheets, spacing them about two inches apart. Bake for 10-12 minutes or until edges are lightly golden while centers remain soft.
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
Keywords: Use ripe fresh raspberries for vibrant color and flavor; frozen berries may release excess moisture. Chill the cookie dough for at least 30 minutes before baking to enhance texture and prevent spreading. Experiment with additions like lemon zest or white chocolate chips for a unique twist.