Ingredients
Equipment
Method
- In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This crucial step incorporates air, contributing to the cookies' tender texture.1 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the large egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.1 large egg, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed throughout the dough.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
- Gently fold in the finely crushed freeze-dried raspberries. The flecks of raspberry will give the cookies their beautiful pink hue and subtle fruity flavor.½ cup freeze-dried raspberries, finely crushed
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling makes the dough easier to handle and prevents excessive spreading during baking, ensuring nicely shaped cookies.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Scoop rounded tablespoons of chilled dough onto the prepared baking sheets, leaving about 2 inches between cookies. You can gently flatten the tops of the cookies with the bottom of a glass or your hand if you prefer a flatter cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake, as they will continue to firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, whisk together the powdered sugar, milk or raspberry juice, and vanilla extract in a small bowl until smooth and drizzling consistency. Add more liquid a teaspoon at a time if needed.1 cup powdered sugar, 2 tablespoons milk or raspberry juice, ½ teaspoon vanilla extract
- Once the cookies are completely cool, drizzle the glaze over the tops or dip the tops into the glaze. Let the glaze set before serving or storing.
Notes
Store in an airtight container at room temperature for up to 3-5 days. Can be frozen for up to 2-3 months.
