# 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 - Whisk together flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until pale 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.
05 - Mix in vanilla extract until fully combined.
06 - Gradually add the dry flour mixture on low speed. Mix until just combined, taking care not to overmix.
07 - Gently fold in fresh raspberries by hand, being careful not to crush them completely.
08 - Combine ¼ cup granulated sugar and crushed freeze-dried raspberries in a small bowl.
09 - Portion dough using a 1.5-tablespoon cookie scoop. Roll each portion into smooth balls, then coat in the sugar-raspberry mixture.
10 - Place dough balls on prepared baking sheets, spacing about 2 inches apart.
11 - Bake for 10-12 minutes until edges are set and centers appear slightly underbaked.
12 - Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
