Soft Raspberry Cream Cookies
Delight in the creamy deliciousness of Soft Raspberry Cream Cookies that blend fresh raspberries with a soft cookie base, perfect for any occasion!
Ingredients
For the Cookies
- 1 cup butter, softened Use unsalted butter for best results.
- 1 cup granulated sugar
- 2 large eggs Room temperature eggs work best.
- 2 teaspoons vanilla extract Pure vanilla extract is recommended.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries, gently mashed Roughly mashed for even distribution.
For the Frosting
- 1 cup powdered sugar
- 2 tablespoons milk Adjust consistency as necessary.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
Mixing
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until well combined.
Baking
- Gently fold in the mashed raspberries until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheets, spaced about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack.
Frosting
- While the cookies cool, whisk together the powdered sugar and milk to create a smooth frosting.
- Once the cookies are cool, drizzle or spread the frosting on top.
Serving
- Serve immediately and enjoy!
Notes
Store in an airtight container at room temperature for up to 5 days. These cookies can be frozen for up to 3 months.