If you’re looking for a sweet treat that combines the tartness of fresh raspberries with the buttery softness of sugar cookies, you’re in for a real treat. Soft and chewy raspberry sugar cookies are perfect for any occasion—whether it’s a holiday celebration, an afternoon tea, or just a cozy evening at home. Their vibrant pink hue, natural sweetness, and tender texture make them an irresistible indulgence.
Ingredients
To make these delightful cookies, you will need the following ingredients:
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen raspberries
- 1/4 cup sugar (for rolling the cookie dough)
Instructions
Follow these step-by-step instructions to bake the perfect soft and chewy raspberry sugar cookies:
Preheat Your Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Prepare the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add the Egg and Vanilla Extract
Beat in the egg and vanilla extract until fully incorporated. - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. - Fold in the Raspberries
Gently fold in the raspberries, being careful not to crush them too much. This will give your cookies a lovely pink swirl effect. - Shape the Dough
Scoop the dough into tablespoon-sized balls and roll each ball in sugar to coat. Place the balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie. - Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Avoid overbaking to maintain their chewy texture. - Cool the Cookies
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. - Preparation Time
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Tips for Perfect Raspberry Sugar Cookies
- Use Fresh or Frozen Raspberries
Fresh raspberries work best, but frozen raspberries can also be used. If using frozen raspberries, do not thaw them before folding them into the dough. - Keep the Butter Soft but Not Melted
Softened butter ensures a creamy texture when creamed with sugar. If your butter is too soft or melted, refrigerate it for a few minutes. - Chill the Dough (Optional)
For even baking and to prevent the cookies from spreading too much, consider chilling the dough for 30 minutes before baking. - Don’t Overmix
Overmixing can result in dense, tough cookies. Mix the ingredients just until combined. - Storage
Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months. - Nutritional Information
- Here’s the approximate calorie count for one cookie (based on a batch of 24 cookies):
- Calories per Cookie: 140
- Fat: 7g
- Carbohydrates: 18g
- Protein: 1.5g
- Sugars: 12g
- (Note: Nutritional values may vary depending on the specific brands of ingredients used.)
- Why You’ll Love These Cookies
- These cookies strike the perfect balance between sweet and tart, with the juicy raspberries adding bursts of freshness to each bite. The soft and chewy texture is incredibly satisfying, and their vibrant appearance makes them a standout on any dessert table.
- Whether you’re baking for your family, friends, or just yourself, these Soft and Chewy Raspberry Sugar Cookies are sure to bring smiles all around. Give this recipe a try, and prepare to fall in love with their delightful flavor and texture.