Soft and chewy raspberry sugar cookies are a delightful twist on the classic sugar cookie. These treats combine the sweetness of sugar cookies with a burst of fresh raspberry flavor, making them perfect for any occasion. Whether you’re baking for a holiday, a party, or simply to satisfy a sweet tooth, these cookies are sure to impress.
Why You’ll Love This Recipe
- Unique Flavor Combination: The tangy-sweet raspberry flavor elevates the traditional sugar cookie.
- Perfect Texture: Soft and chewy with just the right amount of crispiness on the edges.
- Easy to Make: Requires simple ingredients and straightforward steps.
- Versatile: Great for holidays, birthdays, or as a quick snack.
- Customizable: Add white chocolate chips, a drizzle of glaze, or even a sprinkle of powdered sugar for extra flair.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Egg
- Vanilla extract
- Fresh raspberries, chopped
- Optional: pink food coloring for a vibrant appearance
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the Dough: In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Incorporate Raspberries: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped raspberries. Add food coloring if desired.
- Shape the Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Serve and Enjoy: Once cooled, enjoy these delightful raspberry sugar cookies with a cup of tea or as a sweet treat after dinner.
Servings and Timing
- Servings: Makes approximately 24 cookies.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
Variations
- White Chocolate Raspberry: Add white chocolate chips to the dough for a creamy contrast to the raspberries.
- Lemon Raspberry: Include a teaspoon of lemon zest for a citrusy twist.
- Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.
- Drizzled Glaze: Drizzle a simple powdered sugar glaze over the cooled cookies for added sweetness.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a freezer-safe bag for up to 2 months.
- Reheating: Thaw frozen cookies at room temperature for 30 minutes or warm them in the microwave for 10-15 seconds to enjoy a fresh-baked taste.
FAQs
1. Can I use frozen raspberries instead of fresh?
Yes, but make sure to thaw and pat them dry to avoid excess moisture in the dough.
2. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking.
3. How do I keep the cookies from spreading too much?
Chilling the dough for 30 minutes before baking helps prevent excessive spreading.
4. Can I skip the food coloring?
Yes, the food coloring is optional and purely for aesthetics.
5. What can I use instead of vanilla extract?
Almond extract or raspberry extract works well as a substitute.
6. How do I ensure the cookies stay soft?
Do not overbake, and store them in an airtight container with a slice of bread to retain moisture.
7. Can I double the recipe?
Yes, you can double or even halve the recipe as needed. Adjust baking times accordingly.
8. Are these cookies vegan?
No, but you can make them vegan by using plant-based butter and an egg substitute.
9. What’s the best way to chop raspberries for this recipe?
Gently chop raspberries with a sharp knife and pat them dry with a paper towel.
10. Can I use a stand mixer for this recipe?
Yes, a stand mixer can make mixing the dough quicker and easier.
Conclusion
Soft and chewy raspberry sugar cookies are a delightful treat that’s both easy to make and irresistibly delicious. With their vibrant color and unique flavor, these cookies are a crowd-pleaser for any occasion. Customize them to your taste, enjoy them fresh, and savor the perfect combination of sweetness and tanginess. Bake a batch today and share the joy of these scrumptious cookies with family and friends!
PrintSoft and Chewy Raspberry Sugar Cookies
These Soft and Chewy Raspberry Sugar Cookies are bursting with fruity flavor and have a perfectly tender texture. Made with fresh or freeze-dried raspberries, they’re a fun twist on a classic treat. Perfect for snacks, parties, or as a sweet gift!
- Prep Time: 15 minutes
- Chill Time: 15 minutes (+30 minutes chilling)
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons raspberry puree (from fresh or thawed frozen raspberries) or 2 tablespoons finely crushed freeze-dried raspberries
- For Rolling (Optional):
- ¼ cup granulated sugar or pink sanding sugar
Instructions
- Prepare the Dough:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
- Mix in the egg, vanilla extract, and raspberry puree (or crushed freeze-dried raspberries) until combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Cover the dough and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape the Cookies:
- Scoop out 1 ½-tablespoon portions of dough and roll them into balls. Roll each ball in granulated sugar or sanding sugar, if desired. Place the dough balls on the prepared baking sheets, about 2 inches apart.
- Bake:
- Bake for 8–10 minutes, or until the edges are set but the centers look slightly underbaked. Do not overbake to ensure a soft texture.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy these cookies fresh or store them in an airtight container at room temperature for up to 5 days.
Notes
- For a more pronounced raspberry flavor, use 1–2 teaspoons of raspberry extract in place of the vanilla extract.
- Add white chocolate chips or drizzle melted white chocolate over the cookies for an extra touch.
- Freeze cookie dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.