Description
These Raspberry Cookies are delightful buttery treats enhanced with the vibrant flavor of freeze-dried raspberries. Soft and slightly chewy, these cookies are rolled in sugar to give a lovely crunch on the outside, and can be optionally filled with chocolate candies for an extra indulgence. Perfect for sharing or enjoying with a cup of tea, these cookies combine classic baking with a fruity twist.
Ingredients
Dry Ingredients
- 1.3 ounces freeze-dried raspberries
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla bean paste
Additional
- Granulated sugar or Raspberry Sugar, for rolling
- Optional: Chocolate candies, frozen, for filling
- Parchment paper, for lining baking sheets
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350° F (175° C). Line baking sheets with parchment paper to prevent sticking and set them aside.
- Process Raspberries: Place the freeze-dried raspberries in a food processor and pulse until they become a fine powder. This raspberry powder will add concentrated flavor and color to your cookies.
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, baking soda, salt, and the raspberry powder. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a stand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Scrape down the bowl sides as necessary to ensure even mixing.
- Add Egg and Vanilla: Incorporate the room temperature egg and vanilla bean paste into the butter and sugar mixture, beating until fully combined.
- Mix Dry Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture. Mix just until everything is incorporated, being careful not to overmix the dough.
- Scoop and Shape Dough: Using a large cookie scoop, portion the dough into balls. Roll each ball in granulated sugar or Raspberry Sugar for extra raspberry flavor and color, then place them at least 2 inches apart on the prepared baking sheets.
- Bake the Cookies: Bake for 11-13 minutes, switching the baking sheets’ position halfway through for even baking. Optionally, immediately after removing the cookies from the oven, press a frozen chocolate candy into the center of each cookie if desired.
- Cool and Store: Transfer the baked cookies to a wire rack to cool completely. Store cooled cookies in an airtight container for up to five days, or freeze for up to three months for longer storage.
Notes
- Freeze-dried raspberries provide an intense raspberry flavor without adding moisture.
- Vanilla bean paste offers a richer vanilla flavor than extract and adds visual specks for authenticity.
- Raspberry Sugar can be made by mixing granulated sugar with finely ground freeze-dried raspberries for enhanced taste and color.
- Lining baking sheets with parchment paper ensures easy cookie removal and cleanup.
- Freezing chocolate candies before placing them in hot cookies prevents premature melting and helps maintain shape.
