epicurious2.0
Raspberry Rye Cookies
Freeze-dried raspberries boost the flavor of these raspberry cookies made with a little toasty rye flour. Bake a batch for spring or summer gatherings.
👥 20 Servings👤 Sarah Kieffer📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●food processor
- ●whisk
📝 Preparation Steps
1
Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line two sheet pans with parchment paper.
2
In the bowl of a food processor fitted with a blade, process the freeze-dried raspberries until they reduce to a powder.
3
In a medium bowl, whisk together the all-purpose and rye flours, baking soda, and salt. Place the raspberry powder on top, and whisk it into the flour.
4
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about ⏱️ 1 minute. Add the brown and granulated sugars, and beat again on medium speed until light and fluffy, 2 to ⏱️ 3 minutes. Add the egg, yolk, and vanilla, and beat again on medium speed until combined, scraping down the sides of the bowl as needed. Add the flour mixture and mix on low speed until completely combined.
5
Form the dough into 1½ oz. (45 g) balls (2 tablespoons), rolling a raspberry or two into each cookie as you do so. Place 10 cookies on each sheet pan.
6
Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and just starting to look light golden brown, 10 to ⏱️ 11 minutes.
7
Give the pan one tap on the oven rack before removing it from the oven, then let the cookies cool completely before removing them from the pan. Store cookies in an airtight container at room temperature for up to 3 days.
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