Raspberry Cookies-Freeze Dried Pantry

A Freeze Dried Pantry Recipe

Contributed By: Live. Life. Simple.

This recipe will make about 22 cookies*

Directions:

1. Preheat the oven to 350℉.
2. In a large bowl, cream together the butter and granulated sugar on medium-high speed for about 2 minutes until light and fluffy
3. Add the raspberry powder, reserving 1 tablespoon for later, and mix on low speed until fully incorporated
4. Stir in the egg until well combined
5. In a separate bowl, whisk together the our, salt, and baking soda
6. With the mixer on low speed, gradually add the dry ingredients to the raspberry mixture, mixing until fully combined
7. In a small bowl, combine the reserved raspberry powder with ¼ cup of granulated sugar and whisk until evenly blended
8. Using a 1½ tablespoon scoop, portion out the dough and roll it between your palms into smooth balls
9. Roll each dough ball in the raspberry-sugar mixture until fully coated, then place them on a parchment-lined baking sheet, spacing them 2 inches apart.
10. Bake on the center rack for 11 minutes
11. Let the cookies cool on the baking sheet for a few minutes before carefully transferring them to a cooling rack to cool completely.

Notes:

Use raspberry powder for a food coloring substitute 

Nutritional Value Per 1 cookie

Calories: 160    Carbohydrates 22 g   Protein 8 g   Fat 7 g   Fiber 0 g   Sugar 13 g