Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- Extra powdered sugar for coating
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter and powdered sugar until light and fluffy.
- Mix in vanilla extract and flour until well combined.
- Gently fold in raspberries, being careful not to crush them.
- Form dough into 1-inch balls and place on prepared baking sheet.
- Bake for 15-18 minutes until edges are lightly golden.
- Remove from oven and let cool slightly, then toss in powdered sugar to coat thoroughly.
Notes
- Use fresh raspberries for best flavor and appearance.
- Ensure butter is softened for easy mixing.
- Can be stored 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: 130 Kcal
- Sugar: 8g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg