Big Raspberry-Rye Cookies

We love classic, simple treats, but it’s those sneaky, surprising ingredients that take things over the top. Take this recipe for raspberry-rye cookies—from Heidi Swanson’s Super Natural Simple—as an example. They’d be delicious on their own, but the secret ingredient makes them second-helping worthy.

“My wild card ingredient in these extra-large cookies,” Swanson writes, “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.”

Heads up, the cookies really are as big as their namesake. Per Swanson, if you find the size to be intimidating, cut them into quarters to serve on a cookie plate. “The dough also freezes really well [when] shaped into balls and double-wrapped, for up to 2 months,” she continues. “But if you’re going to bake from frozen, increase the baking time by 4 to 6 minutes.”

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.