Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the mashed raspberries and rose water gently into the dough.
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
If desired, sprinkle chopped pistachios on top of each cookie before baking.
Bake for 12-15 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Use ripe raspberries for the brightest flavor and color. Store cookies in an airtight container for up to three days.