Ingredients:
• 1 cup fresh raspberries
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar for dusting (optional)
Directions:
. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
. In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
. Add the egg and vanilla extract, beating until well combined.
. In a separate bowl, whisk together the flour, baking powder, and salt.
. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
. Gently fold in the fresh raspberries, being careful not to crush them too much.
. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them apart.
. Bake for 12-15 minutes or until the edges are golden brown.
. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
. Optional: Dust with powdered sugar for an extra touch of sweetness.
