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

Scale

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