Description
Soft and Chewy Raspberry Sugar Cookies are a delicious treat combining a tender, melt-in-your-mouth sugar cookie base with fresh raspberry flavor. Perfectly soft and chewy with bursts of fruity sweetness, these cookies are easy to bake and customizable for various dietary needs. They make a wonderful snack or dessert for any occasion, delighting everyone with their rich texture and vibrant raspberry notes.
Ingredients
Scale
Main Ingredients
- 2 ½ cups all-purpose flour (or gluten-free baking blend for gluten-free version)
- 1 cup granulated sugar
- 1 cup unsalted butter, softened (or plant-based butter for vegan option)
- 1 cup fresh or frozen raspberries (thawed and drained if frozen)
- 2 large eggs (or flax eggs for vegan adaptation)
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Prepare the dough: Cream together the softened unsalted butter and granulated sugar until the mixture is fluffy and light in color. Then add the eggs and vanilla extract, mixing well to combine fully.
- Mix the dry ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt together. Gradually incorporate this into the wet mixture, ensuring no lumps remain. Do not overmix to keep the dough tender.
- Fold in raspberries: Gently fold in the fresh or thawed frozen raspberries with care to avoid breaking them too much. This helps keep nice bursts of flavor throughout the dough.
- Chill the dough: Refrigerate the dough for at least 30 minutes to firm it up, making it easier to shape and helping to preserve the chewy texture during baking.
- Bake the cookies: Scoop dough onto a parchment-lined baking sheet, leaving space between each cookie. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until edges are just golden but centers remain soft.
Notes
- Use room temperature butter for easy creaming with sugar and perfect dough texture.
- Gently fold in raspberries to prevent the dough from turning purple and keep fruit pieces intact.
- Don’t overbake; remove cookies when edges are set but centers look slightly underdone to maintain softness.
- Chill the dough to prevent spreading and keep cookies thick and chewy.
- Use fresh raspberries if possible for best flavor and moisture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: raspberry sugar cookies, soft cookies, chewy cookies, homemade cookies, fruit cookies, gluten-free cookies, vegan cookies, easy cookie recipe
