@piesandtacos: Raspberry cookie recipe Dough 10 tbsp unsalted butter (141g), room temp 1¼ cup sugar (225g) 1 egg + 1 yolk, room temp 2 tsp vanilla 2¼ cup flour (283g) 1 tsp baking powder ½ tsp baking soda ½ tsp salt ⅔ cup frozen raspberries (85g) ¾ cup white choc chips (127g) Raspberry Glaze ½ cup fresh raspberries 1 cup powdered sugar (125g) 2–4 tsp milk or water Instructions Beat butter 1 min. Add sugar, beat 2 mins. Add egg, then yolk + vanilla. Add dry ingredients (flour, baking powder, baking soda, and salt). Mix on low. Fold in frozen raspberries + choc chips. Scoop onto tray. Freeze 15 mins. Bake at 350ºF for 10–12 mins. glaze: Place the raspberries in a small bowl, use a muddler or a spoon to smash the raspberries. You can add a tsp of water or milk to make more liquid. Strain the raspberry juice and add 1 to 2 tbsp of it to the powdered sugar and whisk until smooth. If needed, add bit more milk or water to achieve the desired consistency. Drizzle over the cooled cookies. Let glaze set 30 mins. Store 3–4 days in an airtight container. SO good.

Camila Hurst

Open In TikTok:

Region: US

Sunday 04 May 2025 21:24:49 GMT