Soft & Chewy Raspberry Sugar Cookies Recipe
If you have a sweet spot for fruity treats, you are going to fall head over heels for these Soft & Chewy Raspberry Sugar Cookies. Imagine sinking your teeth into a tender, melt-in-your-mouth cookie with a burst of tangy raspberry flavor in every bite. They strike the perfect balance between sugar-kissed sweetness and that irresistible chewiness we all crave in a well-made cookie. Plus, their delicate pink hues and soft texture make these cookies as beautiful as they are delicious. I can’t wait to share how easy and utterly rewarding it is to make your own batch!
Ingredients You’ll Need
These ingredients are simple staples that come together to create something truly special—each one bringing a unique element to the texture, flavor, or appearance of your Soft & Chewy Raspberry Sugar Cookies.
- All-purpose flour (2 1/2 cups): The foundation that holds everything together with a tender crumb.
- Baking soda (1 teaspoon): Adds just the right rise for a soft, fluffy texture.
- Salt (1/4 teaspoon): Balances sweetness and enhances the cookie’s flavors.
- Unsalted butter (1 cup, softened): Provides richness and moisture for a chewy bite.
- Granulated sugar (1 1/4 cups): Sweetens and helps create a light texture.
- Large egg (1): Binds ingredients and adds tenderness.
- Vanilla extract (1 teaspoon): Brings out the warm, comforting flavor beneath the raspberry tang.
- Almond extract (1/2 teaspoon, optional): Adds a subtle nutty aroma complementing the berries.
- Raspberry jam or fresh raspberries, mashed (1/2 cup): The star ingredient delivering that juicy burst of raspberry goodness.
- Lemon zest (1/2 teaspoon, optional): Brightens the flavor with a zesty twist.
- Granulated sugar (1/4 cup, for rolling): Creates a delightful sugary crust with a sprinkle of cinnamon.
- Cinnamon (1/2 teaspoon): Adds warmth and depth to the coating.
- Fresh raspberries (optional, for garnish): A pretty and tasty finishing touch.
- Powdered sugar (optional, for garnish): For a charming dusting that makes these cookies so giftable.
How to Make Soft & Chewy Raspberry Sugar Cookies
Step 1: Preheat Your Oven and Prepare Baking Sheets
Start by heating your oven to 350°F (175°C) and line your baking sheets with parchment paper. This prevents sticking and helps your cookies bake evenly, setting the stage for perfect results.
Step 2: Mix Dry Ingredients
Whisk together the all-purpose flour, baking soda, and salt in a medium bowl. Setting these aside lets you add them gradually later on, so your dough doesn’t get overworked and stays tender.
Step 3: Cream Butter and Sugar
Beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes. This is where the magic begins as incorporating air creates that wonderfully soft cookie texture.
Step 4: Add Wet Ingredients
Mix in the egg, vanilla extract, and if you’re using it, almond extract. These ingredients meld flavors together and keep your cookies moist and flavorful.
Step 5: Mix in Raspberries and Lemon Zest
Gently fold in your mashed raspberries or raspberry jam along with the lemon zest if you’re adding some. This not only adds beautiful color bursts but infuses each bite with fruity freshness and a hint of brightness.
Step 6: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet, stirring just until combined. Overmixing here can lead to tough cookies, so stop as soon as you see no more flour streaks.
Step 7: Prepare Rolling Mixture and Form Dough Balls
Combine the sugar and cinnamon for rolling in a small bowl. Using a tablespoon, scoop dough portions and roll them into balls, then coat each ball in the cinnamon-sugar mix. This will give your cookies a delightful crust once baked.
Step 8: Arrange and Flatten Cookies
Place dough balls spaced about 2 inches apart on your lined baking sheets. Slightly flatten each cookie with the back of a spoon or your fingers—this helps them bake evenly and develop their signature chewy texture.
Step 9: Bake
Bake the cookies for 10-12 minutes, or until the edges turn a light golden color and the centers are set. Keep an eye on them—overbaking will rob them of their soft charm.
Step 10: Cool and Garnish
Let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. For a final flourish, add fresh raspberries and a light dusting of powdered sugar to make these treats look as irresistible as they taste.
How to Serve Soft & Chewy Raspberry Sugar Cookies
Garnishes
Fresh raspberries and a sprinkle of powdered sugar not only enhance the appearance but also add a contrasting texture and a touch of natural sweetness, uplifting the entire experience of these cookies.
Side Dishes
Pair these cookies with a cup of hot tea or a cold glass of milk for a classic combo. For a more indulgent treat, a dollop of whipped cream or a scoop of vanilla ice cream complements the fruity notes beautifully.
Creative Ways to Present
These cookies make stunning gifts when stacked and wrapped in parchment tied with a ribbon. You can also sandwich raspberry jam between two cookies for an extra jammy surprise, turning them into delightful cookie sandwiches perfect for parties or afternoon snacks.
Make Ahead and Storage
Storing Leftovers
Store your Soft & Chewy Raspberry Sugar Cookies in an airtight container at room temperature for up to 4 days. Keeping them sealed locks in moisture, preserving their signature soft and chewy texture.
Freezing
You can freeze the cookie dough balls before baking by wrapping them tightly and placing them in a freezer-safe bag. When ready to bake, let them thaw slightly, then bake as usual for fresh-baked goodness anytime.
Reheating
To refresh the soft texture, warm cookies briefly in the microwave for 10-15 seconds or place them in a preheated oven at 300°F (150°C) for 5 minutes. This brings back that just-baked softness you love.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just make sure to thaw and drain any excess liquid before mashing them, so your dough doesn’t become too wet and lose its structure.
What if I don’t have raspberry jam?
You can substitute with any berry jam or preserves for a different flavor twist, or stick with fresh raspberries for natural bursts of juiciness.
How do I keep my cookies soft?
Don’t overbake, and store them in an airtight container with a slice of bread; the bread helps maintain moisture and keep cookies soft for longer.
Can I make these cookies vegan?
With some ingredient swaps like vegan butter and a flax egg, you can definitely experiment; however, the texture and flavor might vary slightly from the traditional recipe.
Why add cinnamon to the rolling sugar?
The cinnamon adds a subtle warmth and depth to the sweet sugar crust, complementing the tart raspberries beautifully and elevating the overall flavor profile.
Final Thoughts
There is something so satisfying about making Soft & Chewy Raspberry Sugar Cookies at home—the way they fill your kitchen with the aroma of fresh berries and warm vanilla invites happy moments and sweet smiles. I truly hope you give this recipe a try and enjoy the delightful balance of soft texture and luscious raspberry flavor as much as I do. Sharing a batch of these cookies with friends or family might just become your new favorite cozy tradition!
Print
Soft & Chewy Raspberry Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Soft & Chewy Raspberry Sugar Cookies combine a tender, flavorful base with the vibrant freshness of raspberries. The cookies are rolled in a cinnamon-sugar blend for a sweet, lightly spiced exterior, creating an irresistible treat that’s perfect for any occasion. Optional garnishes of fresh raspberries and powdered sugar add both elegance and extra fruity brightness.
Ingredients
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup raspberry jam or fresh raspberries, mashed
- 1/2 teaspoon lemon zest (optional)
For Rolling:
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
For Garnish (optional):
- Fresh raspberries
- Powdered sugar
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent the cookies from sticking during baking.
- Prepare Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside to be incorporated later.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This should take about 3 minutes and ensures the cookies have a tender texture.
- Add Wet Ingredients: Incorporate the egg, vanilla extract, and almond extract (if using) into the creamed butter and sugar. Beat well until fully combined and smooth.
- Incorporate Raspberries: Gently fold in the mashed fresh raspberries or raspberry jam along with the optional lemon zest to add a burst of fruity flavor and subtle brightness.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to maintain a soft and chewy texture.
- Prepare Rolling Mixture: In a small bowl, mix together the granulated sugar and cinnamon to coat the cookie dough balls before baking.
- Form Cookies: Using a tablespoon, scoop out portions of dough and roll each into balls. Roll each ball thoroughly in the cinnamon-sugar mixture ensuring an even coating.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets about 2 inches apart. Gently flatten each ball with the back of a spoon or your fingers for even baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
- Garnish (Optional): For an elegant presentation, garnish with fresh raspberries and dust lightly with powdered sugar before serving.
Notes
- For best results, use fresh or good-quality jam for vibrant raspberry flavor.
- Do not overmix the dough after adding flour to ensure soft, chewy cookies.
- You can omit almond extract if you prefer a more straightforward vanilla-raspberry flavor.
- Chilling the dough for 30 minutes before baking can help reduce spreading if needed.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: raspberry sugar cookies, soft cookies, chewy cookies, raspberry jam cookies, cinnamon sugar cookies, easy dessert
