# Components:
→ Wet Ingredients
01 - 1 cup unsalted butter, softened to room temperature
02 - ¾ cup granulated sugar
03 - ¾ cup light brown sugar, packed
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract
→ Dry Ingredients
06 - 2 ¾ cups all-purpose flour
07 - 2 tablespoons cornstarch
08 - 1 teaspoon baking powder
09 - ½ teaspoon baking soda
10 - ½ teaspoon salt
→ Raspberry Mix
11 - 1 cup fresh raspberries, gently washed and patted dry
→ Coating
12 - ¼ cup granulated sugar
13 - 2 tablespoons crushed freeze-dried raspberries
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
03 - In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes, until pale, light, and fluffy.
04 - Reduce mixer speed to low. Add eggs one at a time, mixing until just incorporated after each addition. Scrape down sides as needed. Mix in vanilla extract until fully combined.
05 - Gradually add the dry flour mixture on low speed. Mix until just combined—do not overmix.
06 - Gently fold in the fresh raspberries by hand, taking care not to crush them completely.
07 - In a small bowl, combine ¼ cup granulated sugar and crushed freeze-dried raspberries.
08 - Use a 1.5-tablespoon cookie scoop or spoon to portion dough. Roll each portion between your palms to form a smooth ball, then roll in the sugar–raspberry mixture until coated.
09 - Place dough balls on prepared baking sheets, spacing about 2 inches apart.
10 - Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
11 - Remove from oven and let cookies rest on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving or storing.
