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
Scale
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
