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Raspberry Cookies (Soft, Chewy & Eggless!)

Soft, chewy, and eggless raspberry cookies bursting with natural fruit flavor — perfect for a quick snack or festive treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups All-purpose flour
  • 1/2 cup Sugar
  • 1/2 cup Butter (or vegan butter)
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup Raspberries, fresh or frozen Lightly mashed

Equipment

  • Mixing bowl
  • Baking sheet
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter and sugar until fluffy. Add vanilla extract.
  3. Whisk together flour, baking soda, baking powder, and salt.
  4. Gradually combine dry ingredients into wet ingredients. Fold in raspberries gently.
  5. Scoop dough onto the baking sheet and bake for 12–15 minutes until edges are lightly golden.
  6. Cool on baking sheet for a few minutes, then transfer to wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days.