Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- Gradually add dry ingredients to wet ingredients and mix just until incorporated.
- Gently fold in raspberries.
- Drop spoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12-15 minutes until edges are golden brown.
- Allow cookies to cool on a wire rack before serving.
Notes
- Use fresh raspberries for best flavor and texture.
- Do not overmix to keep cookies chewy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
