Cranberry Crinkle Cookies

56 g unsalted butter, soft

100 g white sugar

1/2 tsp baking powder

1/4 tsp salt

1 egg

120 g flour

1 tsp vanilla

3 tbsp freeze-dried raspberries, ground

Sugar topping

30g powdered sugar

30g white sugar

Directions:

Cream the butter and sugar together until light and fluffy. Mix in the egg and vanilla until the mixture is smooth.
Sift in the flour, salt, baking powder, and freeze-dried raspberries into the egg mixture and fold in gently.
Let the dough rest in the fridge for at least one hour.
Preheat oven to 350 F. Combine the two sugars of the sugar topping. Roll dough into 25g balls and roll in the sugar topping mixture and slightly flatten.
Bake for 10-12 minutes and let cool for at least 30 minutes before serving.