Go Back

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
Cook Time 18 minutes
Total Time 33 minutes
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.