Soft and Chewy Raspberry Sugar Cookies
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup powdered sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup fresh raspberries, lightly mashed
Instructions:
Preheat Oven:
Preheat your oven to 350F 175C and line a baking sheet with parchment paper.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy, about 2-3 minutes.
Add Wet Ingredients:
Beat in the egg and vanilla extract until fully combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
Add Raspberries:
Gently fold in the mashed raspberries, being careful not to overmix to maintain the swirled effect in the dough.
Shape the Cookies:
Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake:
Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve:
Enjoy these soft, chewy cookies with bursts of raspberry flavor!