Raspberry Sugar Cookies are a delightful way to bring a burst of fruity sweetness and a hint of tartness to your cookie jar. This recipe offers a straightforward method for creating soft, chewy cookies absolutely brimming with fresh raspberry flavor, perfect for any occasion, from everyday treats to special celebrations.
Key Ingredients for Raspberry Sugar Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh raspberries, roughly chopped (about 100-150 grams)
- Optional: ¼ cup freeze-dried raspberry powder for extra color and flavor, a dusting of powdered sugar for garnish.
How to Make Raspberry Sugar Cookies
Prepare to be amazed by how effortlessly you can whip up these irresistibly soft and chewy Raspberry Sugar Cookies! The beauty of this recipe lies in its simplicity, delivering a truly satisfying cookie experience with a vibrant burst of raspberry in every bite. With just 15 minutes of prep time and 20-25 minutes of baking, you’ll have a batch of homemade goodness ready to enjoy in under an hour, making it the perfect treat for when a craving strikes.
Step-by-Step Instructions
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This creaming process incorporates air, which is crucial for a tender cookie texture.
- Add Wet Ingredients: Beat in the large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the dry ingredients, preventing pockets of bitterness or uneven rising.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tough cookies. A few streaks of flour are acceptable at this stage.
- Fold in Raspberries: Gently fold in the roughly chopped fresh raspberries. If using freeze-dried raspberry powder, you can add it now with the fresh raspberries for an intensified color and flavor. Be gentle to avoid mashing the raspberries too much, as this can release too much liquid into the dough.
- Chill the Dough (Optional but Recommended): For best results and easier handling, cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This allows the fats to firm up, which helps the cookies hold their shape better during baking and prevents them from spreading too much.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop the Dough: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform sizes.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set. Do not overbake; they will continue to firm up as they cool.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This cooling period on the baking sheet is essential for the cookies to set properly.
- Garnish (Optional): Once cooled, you can dust the Raspberry Sugar Cookies with a light coating of powdered sugar or a sprinkle of additional freeze-dried raspberry powder for an extra decorative touch and flavor boost.
Why You’ll Love This Raspberry Sugar Cookies
Get ready to fall head over heels for these delightful Raspberry Sugar Cookies! Their star feature is undoubtedly the vibrant, juicy bursts of fresh raspberry that dance on your taste buds with every single bite, creating a perfect balance of sweet and subtly tart. The creamy, buttery base of the cookie provides a wonderfully chewy texture that is utterly addictive, making them a delightful departure from your standard sugar cookie.
Beyond their incredible flavor and texture, the true magic lies in how wonderfully economical and satisfying it is to make these cookies at home. Compared to the cost of store-bought treats, whipping up a batch of these Raspberry Sugar Cookies is incredibly budget-friendly, offering exceptional value for the sheer joy they bring. Imagine the aroma filling your kitchen – it’s an experience far richer than any pre-packaged dessert! So, gather your ingredients and let’s get baking; you won’t regret treating yourself to these heavenly cookies.
Storing and Reheating Tips
To keep your Raspberry Sugar Cookies fresh and delicious for as long as possible, proper storage is key. Once completely cooled, store them in an airtight container at room temperature. They will stay delightfully soft and flavorful for up to 3-4 days. If you find yourself with an abundance (which is always a good thing!), you can also freeze these cookies for future enjoyment. Individually wrap each cookie tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To reheat, simply let frozen cookies thaw at room temperature for about 30 minutes, or gently warm them in a low oven (around 250°F/120°C) for a few minutes until warmed through.
Final Thoughts
These Raspberry Sugar Cookies are a simple yet stunning way to brighten your day with vibrant fruit flavor and a perfectly chewy texture. Eager to experience this delightful treat? Give this recipe a try – your taste buds will thank you!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Raspberry Sugar Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This creaming process incorporates air, which is crucial for a tender cookie texture.1 cup unsalted butter, softened, 1.5 cups granulated sugar
- Beat in the large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the dry ingredients, preventing pockets of bitterness or uneven rising.2.75 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tough cookies. A few streaks of flour are acceptable at this stage.
- Gently fold in the roughly chopped fresh raspberries. If using freeze-dried raspberry powder, you can add it now with the fresh raspberries for an intensified color and flavor. Be gentle to avoid mashing the raspberries too much, as this can release too much liquid into the dough.1 cup fresh raspberries, roughly chopped, 0.25 cup freeze-dried raspberry powder
- For best results and easier handling, cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This allows the fats to firm up, which helps the cookies hold their shape better during baking and prevents them from spreading too much.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform sizes.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set. Do not overbake; they will continue to firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This cooling period on the baking sheet is essential for the cookies to set properly.
- Once cooled, you can dust the Raspberry Sugar Cookies with a light coating of powdered sugar or a sprinkle of additional freeze-dried raspberry powder for an extra decorative touch and flavor boost.powdered sugar, 0.25 cup freeze-dried raspberry powder