Soft and Chewy Raspberry Sugar Cookies Recipe

Introduction

These soft and chewy raspberry sugar cookies are a delightful treat bursting with fruity flavor. Perfectly tender with a hint of almond and a subtle lemon zest, they make a wonderful snack or dessert for any occasion.

Ingredients

• 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)
• 1/4 cup granulated sugar (for rolling)
• 1/2 teaspoon cinnamon (for rolling)
• Fresh raspberries (for garnish, optional)
• Powdered sugar for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
4. Step 4: Add the egg, vanilla extract, and almond extract if using, then beat until fully combined.
5. Step 5: Mix in the raspberry jam or mashed raspberries along with the lemon zest if you have it.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
7. Step 7: In a small bowl, combine the 1/4 cup granulated sugar and 1/2 teaspoon cinnamon for rolling.
8. Step 8: Scoop tablespoon-sized portions of dough and roll each into a ball, then roll the balls in the sugar-cinnamon mixture.
9. Step 9: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Flatten each slightly with the back of a spoon or fingers.
10. Step 10: Bake for 10-12 minutes or until the edges begin to turn light golden and the centers are set.
11. Step 11: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
12. Step 12: Garnish with fresh raspberries and a dusting of powdered sugar if desired, then serve.

Tips & Variations

• For a stronger raspberry flavor, use fresh mashed raspberries instead of jam and add a teaspoon of lemon juice.
• Replace almond extract with lemon extract for a brighter citrus twist.
• If you prefer a crunchier cookie, bake a minute or two longer but watch carefully to avoid overbaking.
• To make these cookies dairy-free, substitute the butter with a vegan butter alternative.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To refresh their softness, warm them briefly in the microwave before serving. These cookies also freeze well; place them in a freezer-safe container for up to 2 months and thaw at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, thaw and drain frozen raspberries before mashing to avoid adding excess moisture to the dough.

Why are my cookies spreading too much?

Make sure your butter is softened but not melted, and avoid overmixing the dough. Also, chilling the dough for 15-30 minutes before baking can help maintain shape.

Soft and Chewy Raspberry Sugar Cookies Recipe

Print Recipe

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4.5 from 134 reviews

These Soft and Chewy Raspberry Sugar Cookies combine a tender crumb with a fruity burst of raspberry flavor. Rolled in a cinnamon-sugar blend and optionally garnished with fresh raspberries and powdered sugar, they make a delightful treat perfect for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 for dusting

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later incorporation.
3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which usually takes about 3 minutes. This step is crucial for a tender cookie texture.
4. Add Eggs and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) into the creamed butter and sugar until fully combined.
5. Incorporate Raspberry and Zest: Mix in the raspberry jam or mashed fresh raspberries along with the optional lemon zest to infuse fruity and zesty notes into the dough.
6. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring just until combined to avoid overmixing and toughness.
7. Prepare Rolling Mixture: In a small bowl, blend the granulated sugar and cinnamon to create the rolling sugar mixture.
8. Shape and Roll Dough: Using a tablespoon, scoop portions of dough and roll them into balls. Roll each ball in the sugar-cinnamon mixture to coat them evenly.
9. Arrange on Baking Sheet: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Flatten each ball slightly using the back of a spoon or your fingers to help them bake evenly.
10. Bake: Bake the cookies for 10-12 minutes or until the edges turn lightly golden and the centers are set but still soft.
11. Cool: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheets before transferring them to a wire rack to cool completely.
12. Garnish and Serve: Optionally, garnish the cooled cookies with fresh raspberries and a light dusting of powdered sugar for added sweetness and presentation.

Notes

• Using fresh raspberries will give a more natural tartness, while raspberry jam offers a sweeter, more concentrated flavor.
• The almond extract is optional but adds a nice depth to the raspberry flavor.
• Ensure the butter is softened but not melted to help achieve the right cookie texture.
• Don’t overbake; the cookies should be soft and chewy with lightly golden edges.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.

Keywords: raspberry sugar cookies, soft cookies, chewy cookies, homemade cookies, raspberry jam cookies, easy baking dessert