Vanilla Raspberry Cookies

Vanilla Raspberry Cookies are a delightful treat that perfectly balances the sweetness of vanilla with the tartness of fresh raspberries. Whether you’re whipping them up for a special occasion or simply to satisfy a sweet craving, these cookies are sure to impress. The combination of soft, chewy cookie texture and bursts of fruity flavor makes them irresistible. Plus, they are easy to make, making them a go-to recipe for bakers of all skill levels!

Ingredients

• 2/3 cup white sugar (133g)
• 1/2 cup light brown sugar (100g)
• 3/4 cup butter, melted (168g)
• 1 whole egg
• 1 egg yolk
• 2 cups all-purpose flour (276g)
• 1 tablespoon vanilla extract
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup frozen raspberries (90g)

Directions

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. In a large bowl, combine both sugars and melted butter. Whisk until well incorporated.
3. Add the whole egg and egg yolk, whisking until smooth. Mix in vanilla extract.
4. Gradually add all-purpose flour, salt, baking soda, and baking powder. Gently combine until just mixed.
5. Fold in frozen raspberries carefully.
6. Scoop cookie dough onto a lined baking sheet, placing cookies about 2 inches apart.
7. Bake for 15-18 minutes or until edges are golden.
8. Cool on the tray for 10-15 minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 15-18 minutes
Total Time: 30-33 minutes
Servings: Approximately 24 cookies
Nutrition Info: Each cookie contains about 120 calories, 7g fat, 15g carbohydrates, and 1g protein.

How to serve

Serving Vanilla Raspberry Cookies is a delightful experience. Enjoy them warm straight from the oven with a glass of milk or a hot cup of tea or coffee. For a fancy touch, serve them on a platter with a dusting of powdered sugar. You can also pair these cookies with a scoop of vanilla ice cream or a drizzle of melted chocolate for an indulgent dessert. They make a great addition to cookie boxes for gifts or holiday gatherings.

FAQs

Can I use fresh raspberries instead of frozen?
Yes, you can substitute fresh raspberries for frozen ones. However, be gentle when mixing to avoid breaking them apart.

How should I store leftover cookies?
Store leftover Vanilla Raspberry Cookies in an airtight container at room temperature for up to 5 days. For longer storage, consider freezing them.

Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 2 days before baking. Just bring it to room temperature before scooping and baking.

Vanilla Raspberry Cookies

These delicious cookies balance the sweetness of vanilla with tart raspberries, offering a soft, chewy texture that's easy to make and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Cookie Base

• 2/3 cup white sugar (133g)
• 1/2 cup light brown sugar (100g)
• 3/4 cup butter, melted (168g)
• 1 whole egg
• 1 large egg yolk
• 2 cups all-purpose flour (276g)
• 1 tablespoon vanilla extract
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt

Raspberry Filling

• 3/4 cup frozen raspberries (90g)

Method

 

Preparation

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. In a large bowl, combine both sugars and melted butter. Whisk until well incorporated.
3. Add the whole egg and egg yolk, whisking until smooth. Mix in vanilla extract.
4. Gradually add all-purpose flour, salt, baking soda, and baking powder. Gently combine until just mixed.
5. Fold in frozen raspberries carefully.

Baking

1. Scoop cookie dough onto a lined baking sheet, placing cookies about 2 inches apart.
2. Bake for 15-18 minutes or until edges are golden.
3. Cool on the tray for 10-15 minutes before transferring to a wire rack.

Notes

Store leftover Vanilla Raspberry Cookies in an airtight container at room temperature for up to 5 days. For longer storage, consider freezing them. You can prepare the cookie dough in advance and refrigerate it for up to 2 days before baking.