Easy Raspberry Cookies
User Reviews
5.0
3 reviews
Excellent
Easy Raspberry Cookies
Report
Fruity, buttery and bursting with flavor these easy raspberry cookies are irresistible! They are quick to make with a soft and chewy texture.
Share:
Ingredients
- 1⅓ cups + 1¾ tablespoons all purpose flour (at least 11% protein) (180 grams total)
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 pinch salt
- ¾ cup butter (softened)
- ½ cup +3 tablespoons granulated sugar (140 grams total)
- 1 medium lemon zest (1 tablespoon)
- 2 large egg yolks
- ½ teaspoon vanilla
- 1¼ cups raspberries (fresh or frozen)
EXTRAS
- 2-3 tablespoons powdered sugar
Instructions
- Pre-heat oven to 350F (180C). Line 1-2 baking sheets with parchment paper.
- In a medium bowl whisk together the flours, baking powder and salt. Set aside.
- On medium speed beat the butter, sugar and zest until creamy, approximately 2-3 minutes. Add the yolks and the vanilla.
- Add the dry ingredients to butter mixture and combine on low speed. Add the raspberries and combine.
- Using a medium to large cookie scoop or a tablespoon place balls on the prepared baking sheet. About two inches apart. Flatten slightly with a fork dipped in flour. Bake for 12-15 minutes or until lightly golden. Let cool on the baking pan, then move to a clean plate. Dust with powdered sugar before serving. Enjoy!
Equipments used:
Notes
- You can actually make your almond flour by blending whole almonds until powdery.
- To prevent your batter from turning blue, the timing of when you add the raspberries is very important. Only add them once your baking sheets are prepped and the oven has been preheated.
- While one pan of cookies bake, chill the raspberry cookie dough in the refrigerator as this prevents the raspberries from thawing completely.
- For the best pretty swirls of color don’t stir too hard when you add the raspberries. Just a few gentle stirs and the batter is ready to bake.
- Either fresh or frozen raspberries work in these raspberry cookies, if you choose to use fresh raspberries you will want to use firm raspberries that are not yet releasing juices. You can also try to toss them your berries with a bit of flour before adding them to the batter. If you use frozen raspberries, they need to be frozen completely.
- Store at room temperature up to 3 days in an airtight container so they stay soft and chewy. You can also freeze the baked cookies for up to 3 months. Either microwave a frozen raspberry cookie for 15-20 cookies or thaw at room temperature for 2-3 hours.
Nutrition Information
Show Details
Calories
173kcal
(9%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
41mg
(14%)
Sodium
64mg
(3%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
267IU
(5%)
Vitamin C
3mg
(3%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 64mg | 3% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
