Ingredients
Equipment
Method
Step-by-Step Instructions
- Mash fresh raspberries with sugar and optional lemon juice in a bowl to create a smooth puree. Set aside.
- In another bowl, whisk together flour, baking soda, and salt until well combined.
- Cream together butter and sugar until light and fluffy, then mix in egg and vanilla until smooth.
- Gradually incorporate the dry ingredients into the butter mixture until a soft dough forms.
- Fold in the raspberry puree gently to create marbling.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper, then scoop dough onto sheets.
- Bake for 10-12 minutes until edges are golden and centers remain soft.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
These cookies can be stored in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks. They can also be frozen for up to three months.