Raspberry Cookies Recipe
Sour flavors are my favorite type in the sweet category. Cherry cheesecakes, raspberry and strawberry desserts, sour smoothies, lemon cakes... I love them all. Raspberry cookies are also one of my favorite types of cookies. The amount of sugar is not too much, and when the sourness of the raspberry is added, an even lighter flavor emerges. The dangerous side is that you can't stop eating them. But there is nothing I can do about it. It's on me to give the recipe, it's up to you to restrain yourself.
The raspberry cookies are quite similar to the blueberry lemon cookies that I've shared before. At least they are close in consistency. Since blueberries are not as sour as raspberries, their flavors are not that close. On the other hand, even though they are different in consistency, they are close in taste, at least in terms of the contrast of sweet and sour.
Raspberry cookies are actually a type of chocolate chip cookies. The dough base is the same, only it has raspberry but not chocolate chips. The feature of both cookies is that they have a soft consistency. What provides this consistency is brown sugar. You can also use white sugar instead of brown sugar, it will not affect the amount of sugar, but the consistency will not be as it should be. If you want it to be in the consistency it should be, you should use the ingredients without any changes. This includes baking soda. Baking soda doesn't make the cookies bitter at all, don't worry. Brown sugar and baking powder makes the dough a little brownish, but this color may vary depending on the brown sugar you use. If you get a color different from the one you see in the photos, don't think you're doing anything wrong.
You can use fresh or frozen raspberries for raspberry cookies. When you use frozen raspberries, it hardens the dough at the mixing stage. This is a very useful effect, as the dough has to harden before it goes into the oven. If you use fresh raspberries, you will need to keep them in the refrigerator for a while after adding them.
There are lots of raspberries in the raspberry cookies recipe. Because that's how I love it and that's how I want it. But if you want it to has less raspberries, you can reduce the amount of raspberries to one cup. Since raspberries release water as they bake, they take longer to be baked than chocolate chip cookies. Do not rush to take them out of the oven.
When they come out of the oven, they are quite soft and it feels like they are not baked enough. As they wait, their consistency changes and you see that they are baked enough. Therefore, do not see the consistency as a sign of being baked or not. Look more at the outer crust. If you are not sure, you can take one and cut it in half and check if it is doughy. It may be wet inside, that doesn't mean it's not cooked. The only thing that shows that it is not cooked is that it is doughy inside.
Enjoy the recipe...
- 100 g butter at room temperature,
- 3/4 cup brown sugar,
- 1 egg,
- 2 cups of flour,
- 1 teaspoon of baking powder,
- 1/2 teaspoon of baking soda,
- The zest of 1 lemon,
- 2 cups fresh or frozen raspberries.
- Take the butter and sugar in a bowl and whisk well until the sugar dissolves,
- Add the egg and beat,
- Add lemon zest, baking powder and baking soda and whisk,
- Slowly add the flour to the mixture and mix,
- Add the raspberry last and mix,
- If you use fresh raspberries, place them in the refrigerator for 20 minutes,
- With the help of a small ice cream spoon or 2 tea spoons, place them on the tray covered with wax paper,
- Bake in a preheated oven at 175 C degrees until they slightly expand and crack.