Soft and Chewy Raspberry Sugar Cookies

Soft and chewy raspberry sugar cookies are a delightful twist on classic sugar cookies. Packed with sweet and tangy raspberry flavor, they’re perfect for holidays, celebrations, or whenever you’re in the mood for a fruity dessert. These cookies boast a vibrant pink hue and a soft texture that melts in your mouth.

Why You’ll Love This Recipe

  • Unique flavor: The combination of raspberries and sugar cookies creates a deliciously sweet and tangy balance.
  • Perfect texture: Soft and chewy with a slightly crisp edge.
  • Easy to make: No complicated techniques required, making it perfect for bakers of all levels.
  • Visually appealing: The bright pink color and sprinkle of sugar make these cookies a treat for the eyes as well as the taste buds.

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
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Fresh or freeze-dried raspberries

Directions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar together until light and fluffy.
  4. Add the egg and vanilla extract to the butter mixture and beat until fully combined.
  5. Gently fold in the raspberries, breaking them into smaller pieces as you mix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
  7. Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing them about 2 inches apart.
  8. If desired, sprinkle additional sugar over the tops of the cookies.
  9. Bake for 10-12 minutes or until the edges are set but the centers remain soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

  • Servings: Makes about 24 cookies
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes

Variations

  • Chocolate drizzle: Add a drizzle of melted white or dark chocolate over the cookies for a decadent touch.
  • Citrus twist: Incorporate lemon or orange zest into the dough for an extra burst of flavor.
  • Almond flavor: Replace vanilla extract with almond extract for a nutty twist.
  • Gluten-free option: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.

Storage/Reheating

  • Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Freezing: Freeze the cookie dough balls for up to 3 months. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
  • Reheating: If desired, warm cookies in the microwave for 10-15 seconds to refresh their softness.

FAQs

1. Can I use frozen raspberries?

Yes, but thaw and pat them dry to prevent excess moisture in the dough.

2. Can I substitute butter with margarine?

Yes, but the flavor and texture may vary slightly.

3. How do I keep the cookies from spreading too much?

Chill the dough for 20-30 minutes before baking.

4. Can I use raspberry jam instead of fresh raspberries?

You can, but it may slightly alter the texture of the dough.

5. What other fruits can I use?

Try strawberries, blueberries, or blackberries for a different flavor profile.

6. Are these cookies suitable for vegans?

Not as written, but you can substitute vegan butter and a flax egg.

7. Can I double the recipe?

Absolutely! Simply double all ingredients and bake in batches.

8. Why are my cookies dry?

Overbaking or using too much flour can result in dry cookies. Measure ingredients carefully and watch your bake time.

9. Can I add nuts to the recipe?

Yes, chopped almonds, walnuts, or pecans can be a great addition.

10. What is the best way to crush freeze-dried raspberries?

Place them in a sealed bag and gently crush with a rolling pin until they form a fine powder.

Conclusion

Soft and chewy raspberry sugar cookies are a delightful treat that’s both flavorful and easy to make. Whether you’re baking for a special occasion or just to satisfy a sweet tooth, these cookies are sure to impress. Give them a try and enjoy the sweet, fruity goodness in every bite!

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Soft and Chewy Raspberry Sugar Cookies

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These Soft and Chewy Raspberry Sugar Cookies are a delightful twist on the classic sugar cookie, featuring a sweet and tangy raspberry flavor with a soft, chewy texture. Perfect for any occasion, they are easy to make and sure to impress your family and friends.

  • Author: ksuur
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 25-27 minutes
  • Yield: Approximately 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

For the Cookies:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/2 cup raspberry jam or fresh raspberries, mashed
  • 1/2 teaspoon lemon zest (optional)

For Rolling:

  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon

For Garnish (optional):

  • Fresh raspberries
  • Powdered sugar for dusting

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  4. Add Egg and Extracts: Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat until well combined.
  5. Incorporate Raspberries: Mix in the raspberry jam or mashed fresh raspberries, along with the lemon zest (if using), until evenly distributed.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to maintain a soft texture.
  7. Prepare the Rolling Mixture: In a small bowl, combine the 1/4 cup of granulated sugar and cinnamon.
  8. Shape the Dough: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each dough ball in the sugar-cinnamon mixture to coat evenly.
  9. Arrange on Baking Sheet: Place the dough balls about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the back of a spoon or your fingers.
  10. Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  11. Cool: Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
  12. Garnish (Optional): Once cooled, garnish with fresh raspberries and a dusting of powdered sugar, if desired.

Notes

  • For a more intense raspberry flavor, use fresh raspberries instead of jam, ensuring they are well mashed.
  • Chilling the dough for 30 minutes before baking can help prevent excessive spreading and enhance flavor.
  • Store cookies in an airtight container at room temperature for up to 5 days.

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