Print

Soft and Chewy Raspberry Sugar Cookies Recipe

Print Recipe

★★★★★

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.

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 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

Find it online: https://tastemadebyclara.com/soft-and-chewy-raspberry-sugar-cookies-recipe/