Soft and Chewy Raspberry Sugar Cookies Recipe
If you’re searching for a show-stopping treat that’s equal parts nostalgic and refreshingly fruity, look no further than these Soft and Chewy Raspberry Sugar Cookies. With a pillowy texture, a gentle pop of real raspberries, and a sparkling sugar crust, these cookies are a pure delight for both the eyes and the taste buds. Whether you’re baking for a special occasion or just craving something sweet and unique, this recipe brings together classic comfort and a bright berry twist in every bite.
Ingredients You’ll Need
The beauty of these Soft and Chewy Raspberry Sugar Cookies lies in their simple yet precise ingredients. Each one is carefully chosen to build layers of flavor, enhance the cookie’s signature texture, and let the raspberries shine through in every bite.
- Unsalted Butter (1 cup, softened): Essential for that rich, melt-in-your-mouth chew and subtle buttery flavor.
- Granulated Sugar (1 1/2 cups): Provides sweetness and gives the cookies their tender crumb.
- Egg (1 large): Binds everything together for a perfectly cohesive dough.
- Vanilla Extract (1 teaspoon): Adds a warm, aromatic depth that enhances the raspberries.
- All-Purpose Flour (2 3/4 cups): The backbone of the cookie, creating structure without heaviness.
- Baking Soda (1/2 teaspoon): Gives the cookies their gentle lift and soft centers.
- Baking Powder (1/2 teaspoon): Works alongside baking soda for just the right amount of rise.
- Salt (1/4 teaspoon): Balances the sweetness and brightens all the flavors.
- Fresh Raspberries (1 cup, chopped and patted dry): The star ingredient, bringing bursts of juicy berry flavor and lovely pink speckles.
- Coarse Sugar (2 tablespoons, for rolling): Gives each cookie a sparkling, crunchy finish that’s utterly irresistible.
How to Make Soft and Chewy Raspberry Sugar Cookies
Step 1: Prepare Your Baking Trays
Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This not only prevents sticking but also ensures those gorgeous raspberry sugar cookies bake evenly and slide right off when cooled.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color—about 2 to 3 minutes. This step is the secret to achieving that dreamy soft and chewy texture, so don’t rush it!
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat again until everything is smoothly combined. This is where the cookies start to smell absolutely amazing, thanks to that hit of real vanilla.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This step ensures even distribution, so you get perfectly risen cookies every time.
Step 5: Make the Dough
Gradually add the dry ingredients to the wet mixture, mixing gently after each addition. Stop as soon as the dough comes together—overmixing can make the cookies tough instead of soft and chewy.
Step 6: Fold in Raspberries
Now for the magic: gently fold in the chopped, patted-dry raspberries. Take care not to overmix here, or the berries might break down too much and turn the dough sticky. You want lovely pink streaks and little bursts of berry, not a fully pink dough.
Step 7: Shape and Roll
Scoop out tablespoon-sized portions of dough and roll each into a ball. Drop each ball into a bowl of coarse sugar, rolling until well coated. This step creates that signature sparkling exterior and a slight crunch to offset the soft centers.
Step 8: Bake to Perfection
Arrange the sugar-rolled dough balls on the prepared baking sheets, leaving about 2 inches between each. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly underbaked. That’s the key to keeping them soft and chewy!
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set up and hold their shape, even as they stay wonderfully tender inside. Now dig in—just try not to eat them all at once!
How to Serve Soft and Chewy Raspberry Sugar Cookies
Garnishes
For a bakery-worthy finish, try dusting the cooled cookies with a light sprinkle of powdered sugar or a few fresh raspberry halves. Edible flowers or a drizzle of white chocolate can add a festive touch for special occasions, too.
Side Dishes
The soft and chewy raspberry sugar cookies pair beautifully with a scoop of vanilla ice cream, a glass of cold milk, or a cozy mug of hot tea. For a summery party, serve them alongside a berry salad or with chilled lemonade for a refreshing treat.
Creative Ways to Present
Stack a few cookies and tie them with twine for a sweet homemade gift, or arrange them on a tiered dessert tray with other colorful treats. For a dessert board, add fresh raspberries, chocolate chunks, and tiny meringues to highlight the cookies’ berry theme.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cookies in an airtight container at room temperature for up to two days. If you need them to last longer, pop the container in the fridge, where they’ll stay soft and chewy for up to five days.
Freezing
To freeze, arrange the baked cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a zip-top bag or airtight container for up to three months. You can also freeze unbaked dough balls and bake straight from the freezer—just add an extra minute or two to the bake time.
Reheating
If your cookies have chilled or been frozen, a quick 5-10 seconds in the microwave will revive their soft and chewy centers. For a slightly crisp edge, try warming them in a 300°F oven for 2-3 minutes.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but be sure to thaw and pat them completely dry to avoid excess moisture in the dough. This will help keep your Soft and Chewy Raspberry Sugar Cookies from becoming soggy.
What type Dessert, Cookies
Turbinado sugar or sanding sugar works beautifully, giving the cookies a glittering finish and a delightful crunch with each bite. If you don’t have either, regular granulated sugar will still do the trick in a pinch.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough (without folding in the raspberries) and refrigerate it for up to 24 hours. Add the raspberries just before baking for the freshest results and the best texture.
How do I keep the cookies soft after baking?
Store the cookies in an airtight container with a slice of bread; the bread helps maintain the perfect level of moisture. This keeps your Soft and Chewy Raspberry Sugar Cookies irresistibly tender for days.
Can I add a stronger raspberry flavor?
For an even bolder berry taste, add a teaspoon of raspberry extract to the dough along with the vanilla. It’s a simple trick that really amps up the raspberry notes in every bite.
Final Thoughts
There’s just something magical about biting into a batch of Soft and Chewy Raspberry Sugar Cookies—each bite is like a sweet hug from the kitchen. Whether you’re a longtime lover of classic sugar cookies or a berry dessert enthusiast, this recipe is guaranteed to win hearts and earn repeat requests. Go ahead and give them a try—you might just find your new favorite cookie!
Print
Soft and Chewy Raspberry Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Soft and Chewy Raspberry Sugar Cookies combine the classic sweetness of sugar cookies with the fresh, tart burst of ripe raspberries, resulting in a tender, flavorful treat perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Additional Ingredients
- 1 cup fresh raspberries, chopped and patted dry
- 2 tablespoons coarse sugar for rolling
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a soft texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, ensuring a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms, being careful not to overmix.
- Fold in Raspberries: Gently fold the chopped, patted-dry raspberries into the dough to avoid breaking them and releasing too much moisture, which keeps the dough tender and maintains raspberry flavor bursts.
- Shape and Roll Cookies: Scoop tablespoon-sized portions of dough, roll each in coarse sugar to add a slight crunch and sparkle, and place them about 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are set and lightly golden but the centers remain soft, preserving the chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Pat raspberries dry thoroughly to prevent excess moisture in the dough, which can make cookies soggy.
- For a more intense raspberry flavor, consider adding a teaspoon of raspberry extract to the dough.
- These cookies are best enjoyed within 2 days for optimal freshness but can be stored in the refrigerator for up to 5 days.
- Use fresh raspberries rather than frozen to maintain the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
