Quick and easy raspberry cookies come together in 15 minutes and are a twist on a classic vanilla cookie. Part of the dough is flavored with freeze dried raspberry powder to make the most amazing homemade raspberry and vanilla cookies which are perfectly soft and chewy.
- 225g unsalted butter, at room temperature
- 300g granulated sugar
- 1 tsp vanilla bean paste or vanilla extract
- 1 large egg, at room temperature
- 320g all-purpose flour, sifted
- 1 tsp (3g) kosher salt
- ½ tsp baking soda
- 20g freeze dried raspberry powder
- Granulated sugar for rolling
- Preheat the oven to 350°f / 180°c. Line 2-3 baking sheets with parchment paper (you may have to bake these in several batches depending on how many trays your oven can tolerate).
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla together on high speed until light and fluffy (this step can also be done with an electric hand mixer). Add the egg and vanilla and mix to combine. Sift together the flour, salt, and baking soda in a small bowl. Add to the mixer, and mix until just combined.
- Remove half the dough (this is about 450g) and place in a bowl. Add the freeze dried raspberry powder to the remainder of the dough in the mixer, and mix until just combined.
- Place the granulated sugar for rolling in a small bowl.
- Using a #40 (1 1/2 or 2 Tbsp) cookie scoop, press pieces of the raspberry and vanilla dough into the cookie scoop until it is full, then release and place onto the baking sheet. See notes in the blog post on how to do this - you can do small pieces of each dough for a marble look, or larger pieces for larger blocks of flavour in each cookie. I like to mix up how I do it a bit. Wipe the cookie scoop out every few cookies to get rid of any build up you may have.
- I like to do 6-8 on each sheet - start with 6 to make sure that they will not join together, and then move to 8 on the next sheet once you know how much they spread.
- Roll each ball of dough between your hands to form a ball, then roll in the sugar before placing on the baking sheet. Leave any mixture that you are not baking off just yet in the bowl and scoop just before baking.
- Bake the cookies for 11-12 minutes or until puffy and set around the edges. Remove from the oven and cool on the pan for 10 minutes - the cookies will deflate as they cool. Transfer to a wire rack and allow to cool completely. Repeat the baking process with the remaining cookie dough.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
Keywords: cookies, raspberry cookies, raspberry and vanilla cookies