Why You’ll Love This Recipe
These cookies combine the rich, buttery softness of classic sugar cookies with the bright, tart flavor of raspberries. They’re easy to make, visually stunning with their pink hues, and customizable with options like rolling in sanding sugar or adding white chocolate. Whether you’re making them for a special occasion or simply treating yourself, these cookies offer a refreshing, fruity upgrade to traditional sugar cookies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
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All-purpose flour
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Baking soda
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Baking powder
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Salt
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Unsalted butter, softened
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Granulated sugar
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Large egg
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Vanilla extract
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Raspberry puree (from fresh or thawed frozen raspberries) or finely crushed freeze-dried raspberries
For Rolling (Optional):
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Granulated sugar or pink sanding sugar
Directions
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In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
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In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
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Mix in the egg, vanilla extract, and raspberry puree (or crushed freeze-dried raspberries) until combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
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Cover the dough and refrigerate for at least 30 minutes.
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
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Scoop out 1 ½-tablespoon portions of dough and roll them into balls.
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Roll each dough ball in granulated sugar or sanding sugar if desired.
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Place the dough balls on the prepared baking sheets about 2 inches apart.
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Bake for 8–10 minutes, or until the edges are set but the centers still look slightly underbaked.
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Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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Serve and enjoy!
Servings and timing
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Servings: 24 cookies
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Prep Time: 15 minutes
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Chill Time: 30 minutes
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Cook Time: 10 minutes
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Total Time: 55 minutes
Variations
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Use raspberry extract instead of vanilla extract for a more pronounced raspberry flavor.
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Add white chocolate chips to the dough or drizzle melted white chocolate over the baked cookies.
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Swap sanding sugar with colorful sprinkles for a festive look.
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Mix in lemon zest for a bright, tangy twist.
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Try other freeze-dried fruits like strawberries or blueberries for different fruity variations.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time. Baked cookies can also be frozen and thawed at room temperature before serving.
FAQs
Can I use fresh raspberries instead of freeze-dried?
Yes, fresh or thawed frozen raspberries pureed work perfectly in this recipe.
How do I ensure my cookies stay soft?
Do not overbake. Bake until the edges are set but the centers look slightly underbaked.
Can I add chocolate chips to this recipe?
Absolutely! White chocolate chips complement the raspberry flavor beautifully.
Can I skip rolling the cookies in sugar?
Yes, rolling in sugar is optional but adds a nice sparkle and slight crunch.
Can I use raspberry extract?
Yes, you can replace the vanilla extract with raspberry extract for a stronger raspberry flavor.
How should I store leftover cookies?
Store in an airtight container at room temperature for up to 5 days.
Can I freeze the cookie dough?
Yes, freeze the dough balls and bake directly from frozen when needed.
Why do my cookies spread too much?
Make sure to chill the dough properly and measure the flour accurately.
What if I don’t have sanding sugar?
Regular granulated sugar works fine for rolling the cookies.
How do I make the cookies more vibrant in color?
Add a tiny drop of food coloring if you want a deeper pink hue without affecting the flavor.
Conclusion
Soft and Chewy Raspberry Sugar Cookies bring a fruity, colorful twist to your traditional cookie lineup. Perfectly soft, delightfully chewy, and bursting with raspberry flavor, they’re ideal for parties, gifts, or simply brightening up your cookie jar. Easy to make and even easier to love, these cookies are sure to become a new favorite!
Soft and Chewy Raspberry Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft and Chewy Raspberry Sugar Cookies are a delicious twist on the classic, with a fruity burst of raspberry flavor and a soft, tender texture. Perfect for snacks, parties, or gifting, these cookies are as beautiful as they are tasty!
Ingredients
For the Cookies:
All-purpose flour
Baking soda
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Large egg
Vanilla extract
Raspberry puree (from fresh or thawed frozen raspberries) or finely crushed freeze-dried raspberries
For Rolling (Optional):
Granulated sugar or pink sanding sugar
Instructions
-
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.
-
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 to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
-
Scoop out 1 ½-tablespoon portions of dough and roll them into balls.
-
Roll each dough ball in granulated sugar or sanding sugar if desired.
-
Place dough balls about 2 inches apart on the prepared baking sheets.
-
Bake for 8–10 minutes, or until edges are set but centers are slightly underbaked.
-
Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Swap in raspberry extract for vanilla extract for a more intense raspberry flavor.
Add white chocolate chips to the dough or drizzle melted white chocolate on top.
For a festive look, use colorful sprinkles instead of sanding sugar.
Add lemon zest for a tangy twist.
Freeze-dried strawberries or blueberries can also be used for variations.
