Big Raspberry-Rye Cookies
plus 2 tablespoons room-temperature unsalted butter, sliced
1 ½ c
granulated cane sugar
dark brown cane sugar
2 ¼ c
fine-grain sea salt
freeze-dried raspberries, crushed
My wild card ingredient in these extra-large cookies is an entire bag of crushed freeze-dried raspberries. Paired with the rye flour, these cookies bake up crisp, golden, and vibrating with tart-sweet raspberry intensity. If you find the size to be intimidating, go ahead and cut them into quarters to serve on a cookie plate. The dough also freezes really well, shaped into balls and double wrapped, for up to 2 months. But if you’re going to bake from frozen, increase the baking time by 4 to 6 minutes.
- Preheat the oven to 350°F and place a rack in the top third. Line two baking sheets with parchment paper.
- Place the butter in a large bowl and beat it by hand or with an electric mixer until light and fluffy. Add the sugars and beat until uniform. Stir in the egg and vanilla extract until well combined. Add the flour, then sprinkle with the baking soda, salt, and raspberries. Stir just until the dough is combined.
- Using a 1⁄4-cup measure, form the dough into twelve balls. Place six balls on each prepared baking sheet and chill the dough in the freezer for 15 minutes before baking. You could also chill the dough in the refrigerator overnight.
- Bake the cookies one pan at a time for 15 to 18 minutes, until the edges are deeply golden. Remove the pans from the oven and transfer the cookies to a wire rack to cool completely. Store in a cookie jar.
Reprinted with permission from Super Natural Simple. Copyright © 2021 by Heidi Swanson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC. Photographs copyright © Heidi Swanson