Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, combine the flour and baking powder, then gradually mix this into the wet ingredients.
- Gently fold in the raspberries, being careful not to crush them.
- Scoop spoonfuls of dough onto the baking sheet, spacing them a few inches apart.
- Bake for 12-15 minutes or until the edges are golden and the centers remain soft. Let cool slightly before transferring to a wire rack.
- Enjoy while warm or store in an airtight container.
Notes
For a dairy-free version, substitute the butter with vegan butter. You can also use frozen raspberries, just thaw and drain them first.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian