Soft and Chewy Raspberry Sugar Cookies
These Soft and Chewy Raspberry Sugar Cookies are easy to make, filled with fresh raspberries, and provide a delightful taste experience that brightens any day.
Servings: 24 cookies
Calories: 120kcal
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened Essential for achieving the perfect texture.
- 1 cup granulated sugar Pairs beautifully with the tang of raspberries.
- 1 large egg Binds the ingredients together.
- 1 teaspoon vanilla extract Adds warmth and aromatic depth.
- 2 cups all-purpose flour Gives the cookies their comforting softness.
- 1 teaspoon baking powder Helps the cookies rise.
- 1/2 teaspoon baking soda Works with baking powder for added lightness.
- 1/4 teaspoon salt Balances the sweetness.
For the Raspberries and Dusting
- 1/2 cup fresh raspberries, mashed Adds juiciness and tartness.
- 1/4 cup powdered sugar for dusting Adds sweetness and visual appeal.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy for about 3-5 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the mashed raspberries gently.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Dust with powdered sugar before serving.
Notes
For enhanced flavor, consider adding lemon zest with the vanilla. If using very juicy raspberries, reduce the granulated sugar slightly. Frozen raspberries work too; thaw and drain before use. Store in an airtight container at room temperature for 3-4 days, or freeze for up to three months.