As I promised, I’m back in this week’s column with the second recipe in my raspberry series.
After my triumph over Joey and his usual dislike of raspberries with last week’s recipe, I was feeling pretty confident about the others I picked out to try on him.
People often tell Joey just how lucky he is that he gets to try all these new recipes I make each week, but what they don’t realize is how often I push culinary boundaries with him.
He really is a good sport.
So the good news is that this week’s offering isn’t something super strange. I decided to see how he’d feel about a very simple cookie recipe.
I loved these, because they weren’t overly sweet (despite having sugar in the name), and they were really pretty, thanks to the natural color from the berries.
This comes from the blog “Chasety” by Chase Curtis. You can find the original recipe at https://chasety.com/raspberry-sugar-cookies/. I put extra vanilla and raspberries in my version. I also left out some extra sugar and food coloring.
Raspberry Sugar Cookies
Ingredients
- 3/4 cup butter softened
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup fresh raspberries chopped finely
Instructions
- Preheat the oven to 350 degrees. Prepare one or two baking sheets by lining them with parchment paper, and set them aside.
- In a mixing bowl, beat the butter and sugar until the mixture is light yellow and fluffy (about three minutes). Beat in the egg and vanilla until smooth.
- Beat in the flour, baking powder and salt until everything is well combined.
- Dump in the raspberries and mix them in until they’re well incorporated. (Mine were especially ripe, so I just beat them in and didn’t worry about trying to preserve larger chunks of fruit. If you’d rather have visible raspberries, I’d recommend folding them in.)
- Using a one-inch cookie scoop, place the cookies about two inches apart on the prepared baking sheet(s).
- Bake for 10 to 12 minutes or until the centers are set and the edges are just starting to brown.
- Let the cookies cool completely before transferring them into an airtight container.
I really liked these. They just had a subtle, sweet flavor that I could definitely get behind.
On Joey’s end, he said he’d give these a five out of 10, but he was also quick to note that he’s not much of a sugar cookie fan as a general rule.
Regardless, after having the container out for a get together we had, I didn’t have any leftovers, so the rest of our friends apparently voted them a little higher than he did.
This particular raspberry experiment wasn’t quite the hit I was hoping for with my raspberry-averse husband, but the good news is that I saved the big guns for last. Just wait until you see what I have in store for you—and for him—next week.
This first appeared in print Aug. 15, 2024.
Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.
