Description
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
Units
Scale
- For the Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 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):
- 1/4 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.