Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add egg and vanilla, mixing well.
- Gradually add dry ingredients, mixing until just combined.
- Gently fold in raspberries and cornstarch.
- Drop spoonfuls of dough onto prepared baking sheets, flatten slightly.
- Bake for 12-15 minutes until edges are golden.
- Cool on wire racks before serving.
Notes
- Use fresh raspberries for the best flavor; if using frozen, do not thaw.
- For more chewy texture, refrigerate dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg