Raspberry Cookies
Chewy raspberry cookies with crisp edges and fresh berry flavor give a lovely contrast to the sweet cookie dough. This recipe for raspberry cookies uses frozen …
Ingredienser
Instructions
Let the butter become room temperature before you start.
Beat butter, sugar and brown sugar together until smooth.
Add the eggs one at a time and stir well between each egg.
Mix baking soda, baking powder, salt, flour and vanilla sugar in a separate bowl.
Stir the dry ingredients into the butter mixture.
Cut the raspberries if they are large.
Fold the raspberries gently into the dough.
Shape the dough into balls and place them on baking trays lined with parchment paper.
Leave plenty of space between the balls.
Bake at 190 degrees for 12 to 15 minutes.
Cool the cookies on the tray for a few minutes before transferring to a wire rack.
Nutrition per serving
Energi ca. 4952 kcal
Protein 61.3 g
Fett 199.6 g
Karbohydrater 737.7 g
Fiber 27.1 g
Sukker 412.3 g
Salt 0.3 g
Tips & tricks
Fold in the raspberries gently and just before shaping. This keeps them from coloring the dough too much and helps them stay as clear berry pieces.
Did you know?
Raspberries give cookies fresh acidity and small juicy berry pockets that cut through the sweet dough. Frozen berries work well because they hold their shape better when folded in. Brown sugar adds caramel notes and a chewier center.
