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 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Mix dry ingredients in a bowl.
- Cream butter and sugar until fluffy, then add egg and vanilla.
- Gradually add dry ingredients to wet, then fold in raspberries.
- Scoop dough onto baking sheet, spacing evenly.
- Bake for 12-15 minutes until golden edges form.
- Allow to cool before serving.
Notes
- Use fresh raspberries for the best flavor.
- Do not overmix dough to keep cookies chewy.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal Kcal
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg