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Ultra-Soft Raspberry Christmas Snow Clouds

Delicate, pillowy cookies infused with the vibrant essence of raspberries, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups all-purpose flour
  • 0.75 cups granulated sugar
  • 0.5 cups unsalted butter, softened Ensure butter is softened, not melted.
  • 1 large egg
  • 2 tablespoons heavy cream or light cream
  • 0.5 cups crushed raspberries, fresh or thawed and drained For a more intense flavor, use fresh raspberries.
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 0.33 cups white chocolate chips (optional) Can be substituted with milk or dark chocolate.
  • Powdered sugar for dusting (optional) Dust just before serving.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and airy.
  3. Beat in the egg, then add the heavy cream and pure vanilla extract, mixing until smooth.
  4. In a separate bowl, whisk together the flour and baking powder.
  5. Gradually add the dry ingredients to the butter mixture, mixing gently until just combined.
  6. Fold in the crushed raspberries and optional white chocolate chips.
  7. Drop spoonfuls of dough onto the prepared baking sheet, giving them room to expand.
Baking
  1. Bake for 12 to 15 minutes, or until the edges turn lightly golden and the centers feel set.
  2. Allow cookies to cool on the baking sheet for five minutes before transferring to a wire rack.
  3. Dust with powdered sugar before serving.

Notes

Store cookies in an airtight container at room temperature for up to four days or freeze for up to two months. For best results, do not dust with powdered sugar too early.