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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.

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.

Find it online: https://recipe.newsvks.com/soft-and-chewy-raspberry-sugar-cookies/