Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raspberry preserves or fresh raspberries mashed
- Optional: fresh raspberries for decoration
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 a separate large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- Fold in raspberry preserves or mashed raspberries.
- Gradually add dry ingredients into wet mixture until just combined.
- Drop spoonfuls onto prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes until edges are golden and centers are chewy.
- Allow cookies to cool on wire racks before serving.
Notes
- Can substitute raspberry preserves with fresh mashed raspberries for a more natural flavor.
- For extra chewiness, chill dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg