Raspberry Sugar Cookies
These delicious raspberry sugar cookies can be served as is, or dipped in chocolate, or frosted.
Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter
- 1 egg
- 1 tsp raspberry extract
- 2/3 cup freeze dried raspberries **chopped
- 2 cups all-purpose flour
- 1/2 tsp fine sea salt
Instructions
- In a standing mixer add the butter and sugar, mix until combined, then turn the mixer on high and whip for 1-2 minutes until light and fluffy in texture and color. You will want to stop the mixer and scrap down the sides of the bowl every 30 seconds or so.
- Add the egg and raspberry extract, mix until combined.
- Pour the chopped freeze dried raspberries, flour and salt into the mixing bowl.
- Mix on low until the dough forms.
- Remove from the bowl and wrap in plastic wrap. Place in the fridge to chill for 1-3 hours. **Tip: if you plan to cut the cookies into shapes, I like to roll the dough out before I chill it between parchment paper and plastic wrap, then place on a cookie sheet & put in the fridge to chill. That way you don't fight cold cookie dough to roll out.
- After the dough has chilled, preheat your oven to 350 degrees
- Cut the cookie dough into the desired shapes and place on a light metal cookie sheet lined with parchment paper
- Bake for 10 minutes. Remove and allow to rest on the pan for 5 minutes before removing and allowing to fully cool down.
- Enjoy as is or dip in melted chocolate or frost
Nutrition
Calories: 142kcal Carbohydrates: 17g Protein: 1g Fat: 8g Saturated Fat: 5g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 2g Trans Fat: 0.3g Cholesterol: 27mg Sodium: 52mg Potassium: 21mg Fiber: 0.5g Sugar: 9g Vitamin A: 247IU Vitamin C: 1mg Calcium: 6mg Iron: 1mg