Print

Soft and Chewy Raspberry Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  4. 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.
  5. 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.
  6. 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.