Description
These soft and chewy cookies are infused with the sweet and tart flavor of raspberries, perfect for a delightful treat.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup raspberry preserves
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Scoop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie and fill with raspberry preserves.
- Bake for 8-10 minutes or until the edges are lightly golden. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
For extra chewiness, chill the dough for 30 minutes before baking. Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 12g
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g