Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries (or thawed frozen)
- 2 tablespoons sugar
- Optional: ½ teaspoon lemon juice
Instructions
- Make the Raspberry Swirl: Mash the raspberries with sugar (and lemon juice, if using) in a small bowl. Stir until it forms a thick puree and set aside.
- Prepare the Cookie Dough: In a bowl, whisk together flour, baking soda, and salt. In a separate bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix until well combined. Slowly add dry ingredients and mix until the dough forms.
- Add the Raspberry Swirl: Gently fold the raspberry puree into the dough with a spatula, ensuring a marbled effect with bright pink streaks.
- Scoop and Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into tablespoon-sized balls, placing them a few inches apart on the baking sheet. Bake for 10–12 minutes, or until the edges are just golden.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or cooled.
Notes
Store in an airtight container for up to three days, or freeze for up to three months. To reheat, warm in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg