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Soft and Chewy Raspberry Sugar Cookies

Soft and Chewy Raspberry Sugar Cookies

Soft and chewy raspberry sugar cookies a delightful balance of buttery sweetness and tangy raspberry flavor! Perfect for parties, gifts, or a cozy treat. Try this easy recipe today!
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Prep Time 15 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 150 kcal

Equipment

  • Stand mixer or hand mixer

Ingredients
  

Essential Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup unsalted butter softened
  • 1 large egg room temperature
  • 1 ½ tsp pure vanilla extract
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup raspberries fresh, frozen & thawed, or freeze-dried

Optional Additions:

  • ½ cup white chocolate chips
  • 1 tsp lemon zest
  • ½ tsp almond extract

Instructions
 

Prepare the Dough:

  • Cream the butter and sugar together until light and fluffy (3-4 minutes).
  • Add the egg and vanilla extract, mixing well.

Mix the Dry Ingredients:

  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Gradually add dry ingredients to the wet mixture until just combined.

Incorporate the Raspberries:

  • If using fresh raspberries, pat them dry and lightly crush half before folding them into the dough.
  • If using freeze-dried raspberries, grind into a fine powder and mix into the dry ingredients before combining.

Chill the Dough:

  • Cover and refrigerate for at least 1 hour (preferably 2-3 hours) to prevent spreading.

Bake:

  • Preheat oven to 350°F (175°C).
  • Line a baking sheet with parchment paper.
  • Use a cookie scoop to place dough balls on the sheet, spacing them apart.
  • Bake for 10-12 minutes or until edges are slightly golden.

Cool & Serve:

  • Let cookies sit on the sheet for 5 minutes, then transfer to a cooling rack.
  • Enjoy!

Notes

  • For a chewier texture, add 1 tbsp honey or corn syrup.
  • To prevent excess moisture, lightly coat fresh raspberries with flour before adding.
  • For a vibrant pink color, use freeze-dried raspberry powder.
  • Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
  • Variations:
    • Add white chocolate chips for a sweeter contrast.
    • Swap vanilla for almond extract for a nutty depth.
    • Sprinkle with coarse sugar before baking for extra texture.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 7gSugar: 9g
Keyword BakingWithRaspberries, EasyBaking, HomemadeCookies, RaspberrySugarCookies, SoftAndChewyCookies
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