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- 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1 cup fresh raspberries, gently mashed - 1/2 cup white chocolate chips - 1/4 cup powdered sugar (for dusting) The main ingredients in raspberry cookies create great flavor and texture. The butter gives a rich taste and helps cookies stay soft. Sugar adds sweetness, while the egg binds everything together. Vanilla gives a nice aroma that makes these cookies special. Flour provides structure, and baking soda helps them rise. The fine sea salt balances the sweetness, making each bite perfect. Fresh raspberries are the star here. They add a tart burst that contrasts with the sweet chocolate chips. - Almond extract or lemon zest - Dark chocolate chips instead of white - Nuts or seeds for added texture These optional ingredients let you customize your cookies. Almond extract or lemon zest can give a bright twist. Dark chocolate chips offer a deeper chocolate flavor than white ones. Adding nuts or seeds gives a nice crunch. You can really make these cookies your own! Don't forget to check the Full Recipe for more details. - Preheat oven to 350°F (175°C) - Line baking sheet with parchment paper Start by creaming the butter and sugar in a large bowl. Use a hand mixer or stand mixer on medium speed. Mix until it looks light and fluffy. This will take about 3-4 minutes. Next, add in the egg and vanilla extract. Beat until mixed well. Scrape down the bowl to ensure everything is combined. In another bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mix into the wet mix. Stir on low speed until it just comes together. Be careful not to overmix. Now, gently fold in the raspberries and white chocolate chips. Use a spatula for this. Try to keep the raspberries whole for bursts of flavor. After mixing, use a cookie scoop or tablespoon to drop portions of dough onto the lined baking sheet. Leave about 2 inches of space between each dough ball. Bake the cookies in your preheated oven for 12-15 minutes. Look for lightly golden edges and firm centers. Once done, remove the cookies from the oven. Let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy the sweet aroma as they cool! You can find the complete instructions in the Full Recipe. - Avoid overmixing the dough: Mix just until combined. Overmixing can make cookies tough. - Ensure raspberries are roughly the same size: This helps them cook evenly, giving each bite a sweet burst. - Sift powdered sugar before serving: This makes a lovely dusting on top of your cookies. It adds a nice touch. - Use decorative plates or tiered stands: This elevates your cookie display and makes it look fancy. - Not letting the butter soften enough: Soft butter blends better and makes cookies light and fluffy. - Overbaking or underbaking the cookies: Keep an eye on them. They should be golden on the edges and soft in the middle. By following these tips, you can create beautiful and tasty raspberry cookies that everyone will love! For the full recipe, check the section above. {{image_4}} You can switch raspberries with other berries. Try blueberries or strawberries for a new taste. They all bring unique flavors. Adding citrus zest, like lemon or orange, makes the cookies bright. This simple change adds a fresh zing. For a gluten-free treat, use almond or oat flour. Both options work well in this recipe. If you want to make vegan cookies, replace butter with coconut oil. You can also swap the egg for a flaxseed meal mix. These options keep the cookies delicious. During the holidays, add spices like cinnamon or nutmeg. These flavors match the festive spirit. In summer, try adding lemon or mint. They give a refreshing twist, perfect for warm days. Each variation keeps the cookies fun and exciting! Store your raspberry cookies in airtight containers at room temperature. This keeps them soft and fresh. They will stay tasty for several days. If you want them to last longer, you can refrigerate them. Just remember to let them come back to room temp before enjoying. To freeze baked cookies, place them in a single layer on a baking sheet. Freeze them for about an hour until they are solid. After that, put them in a freezer-safe bag or container. When you want to eat them, take out the cookies and let them thaw at room temperature. This keeps their taste and texture just right. Raspberry cookies last about 5 to 7 days at room temperature. If you see any signs of dryness or hardening, they might be stale. A good way to check is by looking at the texture. If they feel hard or crumbly, it’s time to toss them. Enjoy your cookies fresh for the best flavor! For the full recipe, click here. Yes, you can use frozen raspberries. They work well in this recipe. Just thaw them first. Gently squeeze out extra juice to avoid soggy cookies. Fold them into the dough carefully. This keeps the raspberries whole for bursts of flavor. Look for a few signs of perfect cookies. The edges should be lightly golden brown. The centers should feel firm to the touch. If they seem too soft, they might need a bit more time. Keep an eye on them during the last few minutes. You can prepare the dough ahead of time. It stores well in the fridge for up to three days. Just wrap it tightly in plastic wrap. When you're ready, bake them fresh for a warm treat. You can also freeze the dough. Use it within three months for best quality. These cookies pair well with several drinks. Try serving them with a cup of tea or coffee. A glass of milk complements their sweetness too. For a fruity touch, serve them with raspberry lemonade. Fresh raspberries on the side add a nice pop of color. Raspberry cookies are delicious and easy to make. You learned about the main and optional ingredients, clear steps for baking, and tips to perfect your cookies. You can try fun variations, store them correctly, and avoid common mistakes. With these insights, you can enjoy tasty cookies anytime. Baking should be fun and rewarding. Happy baking!

Raspberry Cookies

Indulge in the sweet and tangy delight of Raspberry Bliss Cookies! These mouthwatering cookies combine soft, buttery dough with fresh raspberries and creamy white chocolate chips for a perfect treat. Easy to make and beautifully presented, they're ideal for any occasion. Ready to bake a batch? Click through for the full recipe and step-by-step instructions to bring this deliciousness to your kitchen!
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Ingredients
  

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1 cup fresh raspberries, gently mashed to release juices

1/2 cup white chocolate chips

1/4 cup powdered sugar (for dusting)

Instructions
 

Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. Beat on medium speed for about 3-4 minutes, until the mixture is light and fluffy.

      Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully combined, scraping down the sides of the bowl as necessary.

        In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

          Gently fold in the mashed raspberries and white chocolate chips using a spatula. Take care to keep the raspberries intact for a burst of flavor in every cookie.

            Using a cookie scoop or tablespoon, drop portions of dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading.

              Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are firm to the touch.

                Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.

                  After the cookies are fully cooled, lightly sift powdered sugar over the tops for an elegant finishing touch that adds sweetness and visual appeal.

                    - Prep Time, Total Time, Servings: 15 mins | 30 mins | Makes 24 cookies

                      - Presentation Tips: Arrange the cookies on a decorative plate or tiered stand, and pair with fresh raspberries for added color and style.