Description
Delicious raspberry sugar cookies that cater to various dietary needs, including gluten-free and vegan options.
Ingredients
Scale
- 1 cup unsalted butter, softened (or vegan butter)
- 1 ½ cups granulated sugar (or coconut sugar)
- 2 large eggs (or flaxseed meal with water for vegan)
- 2 ½ cups all-purpose flour (or almond/oat flour for gluten-free)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract (preferably pure)
- 1 cup fresh or frozen raspberries (thawed and drained if frozen)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and sugar in a large mixing bowl until fluffy.
- Beat in the eggs, one at a time, then add vanilla extract and mix well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the raspberries.
- Scoop the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For healthier alternatives, consider using sugar substitutes and different flour types. Be careful not to overmix to maintain cookie texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: raspberry cookies, sugar cookies, dessert, gluten-free, vegan, baking, treats
