Description
Soft and Chewy Raspberry Sugar Cookies combine a tender, melt-in-your-mouth texture with bursts of vibrant raspberry flavor. This easy-to-make recipe uses simple pantry staples enhanced by fresh or frozen raspberries to create an irresistible fruity sweetness. Perfect for all skill levels, these cookies offer a delightful balance of softness and chewiness, making them a favorite dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh or frozen raspberries (thawed and drained if frozen)
Instructions
- Prepare the Dry Ingredients: Start by whisking together the all-purpose flour, baking powder, and salt in a medium bowl. This ensures even distribution of leavening and seasoning throughout your dough.
- Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy. This aeration contributes to the cookies’ tender texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract to the creamed butter and sugar. Combine thoroughly to create a smooth, cohesive batter that will hold the dry ingredients well.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently to combine. Avoid overmixing, which can lead to tougher cookies.
- Fold in the Raspberries: Carefully fold in fresh or thawed frozen raspberries. Handle gently to keep the berries from breaking apart too much, so you get distinct fruity bursts in the finished cookies.
- Shape and Chill: Scoop the dough onto a baking sheet lined with parchment paper, forming evenly sized balls. Chill the dough for at least 30 minutes to prevent spreading during baking.
- Bake Until Soft and Golden: Bake the cookies in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until the edges are just starting to turn golden while the centers remain soft.
Notes
- Use room temperature butter to ensure proper creaming and a good dough consistency.
- Don’t overmix the dough to keep the cookies tender rather than tough.
- Chill your dough to help maintain cookie shape and develop flavor.
- Handle raspberries with care by gently folding them in to avoid turning your dough pink and watery.
- Use parchment paper to prevent sticking and promote even baking.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry cookies, sugar cookies, soft cookies, chewy cookies, fruit cookies, easy dessert
