Ingredients
Scale
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup finely crushed freeze-dried raspberries (or raspberry powder)
For Decorating (Optional):
- Colored sugar sprinkles
- White chocolate drizzle
Instructions
1. Preparing the Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the flour, baking powder, and salt. Mix until combined.
- Stir in the freeze-dried raspberries (or raspberry powder) until evenly distributed.
- Be careful not to overmix the dough.
2. Chilling the Dough
- Divide the dough into portions and shape into discs.
- Chill in the refrigerator for at least 30 minutes to prevent spreading during baking.
3. Shaping and Baking
- Scoop the dough into balls (about 1 inch in diameter).
- Roll each ball in granulated sugar for extra sweetness.
- Flatten the balls slightly and place them on the prepared baking sheet.
- Bake for 8-10 minutes, or until edges are set but centers remain soft.
- Allow the cookies to cool on a wire rack.
4. Adding Finishing Touches
- Once cookies are completely cool, drizzle melted white chocolate over them for an elegant touch.
- For extra sparkle, add colored sugar sprinkles or edible glitter.
Notes
- Gluten-Free Option: Use gluten-free flour blends for a gluten-free version.
- Vegan Alternative: Substitute plant-based butter and egg replacers for a vegan-friendly option.
- Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian