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
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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 the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone 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 dough balls about 2 inches apart on the prepared baking sheets.
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Bake for 8–10 minutes, or until edges are set but centers are slightly underbaked.
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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.
