why make this recipe
This cookie is simple and sweet. The vanilla and raspberries make a soft, fruity bite. If you like simple sandwich cookies, see vanilla sandwich cookies guide for more ideas.
introduction
Vanilla Raspberry Cookies are soft and lightly golden. They use frozen raspberries for quick prep. The dough is easy to mix and the cookies bake fast. This makes them good for a weeknight treat or a small party. This recipe also shares ideas like the pretty rose and pistachio shortbread for more cookie variety.
how to make Vanilla Raspberry Cookies
Follow simple steps and keep the raspberries cold. For tips on getting soft texture, read Vermont chewy molasses cookies to learn about soft cookie tricks. Work gently when you fold in the raspberries so they do not break too much.
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup frozen raspberries
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine the flour, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture.
- Gently fold in the frozen raspberries.
- Drop the dough by tablespoonfuls onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
how to serve Vanilla Raspberry Cookies
Serve them warm or at room temperature. They pair well with milk, tea, or coffee. For a chewy feel and serving tips, check secret to chewy cookies. Add a dusting of powdered sugar or a light glaze for a pretty touch.
how to store Vanilla Raspberry Cookies
Cool the cookies completely before storing. Place them in an airtight container with a layer of parchment between layers. For storing ideas on similar vanilla cookies, see vanilla sandwich cookies ideas. Keep at room temperature for up to 3 days or freeze for longer.
tips to make Vanilla Raspberry Cookies
- Keep raspberries frozen until you fold them in to reduce bleeding.
- Do not overmix the dough after adding flour. Mix just until combined.
- Use a tablespoon or small scoop for even cookies.
- Watch the oven at 10 minutes to avoid overbaking. Cookies will set as they cool.
variation (if any)
- Add 1/2 cup white chocolate chips for more sweetness.
- Swap frozen raspberries for frozen blueberries for a different flavor.
- Make mini cookies for bite-size snacks.
FAQs
Q: Can I use fresh raspberries instead of frozen?
A: Yes, but fresh berries can be softer and may break more in the dough. Cold frozen berries help keep the dough from turning pink.
Q: Can I make the dough ahead?
A: Yes. Chill the dough in the fridge for up to 24 hours. Bring to scoopable firmness before baking.
Q: How do I stop the raspberries from turning the dough pink?
A: Fold them in gently and try to keep them cold. Do not mash them into the dough.
Q: Can I freeze the baked cookies?
A: Yes. Freeze on a tray first, then move to an airtight bag or container. Thaw at room temperature.
Vanilla Raspberry Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine the flour, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture.
- Gently fold in the frozen raspberries.
- Drop the dough by tablespoonfuls onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.