Raspberry Sugar Cookies are a delightful and easy-to-make treat, perfect for any occasion, offering a burst of fruity flavor and sweet, buttery goodness. This recipe provides a straightforward guide to creating perfectly crisp yet tender cookies that are sure to impress.
Key Ingredients for Raspberry Sugar Cookies :
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup fresh raspberries, finely chopped or pureed
How to Make Raspberry Sugar Cookies :
Whip up these incredibly easy and satisfying Raspberry Sugar Cookies in under an hour! With a preparation time of just 20 minutes and 15 minutes baking, these cookies are a dream for last-minute sweet cravings. Their delightful balance of sweet and tart, combined with a wonderfully crisp exterior and tender interior, makes them a guaranteed hit.
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 step incorporates air, which is crucial for a light cookie texture.
- Add Wet Ingredients: Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dough.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix once the flour is added, as this can lead to tough cookies.
- Fold in Raspberries: Gently fold in the finely chopped or pureed fresh raspberries. If using chopped raspberries, ensure they are small enough to distribute evenly. If using a puree, you’ll achieve a more uniform pink hue throughout the cookie.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.
- 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: Roll rounded tablespoons of the chilled dough into balls. Place them about 2 inches apart on the prepared baking sheets.
- Flatten Slightly (Optional): For a flatter, crisper cookie, you can gently press the tops of the dough balls with the bottom of a glass or your fingers.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The baking time may vary slightly depending on your oven.
- Cool the Cookies: Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to firm up before handling.
Why You’ll Love This Raspberry Sugar Cookies :
You’ll absolutely adore these Raspberry Sugar Cookies for their vibrant burst of fresh raspberry flavor that dances with the classic sweet simplicity of a sugar cookie. Unlike a plain sugar cookie that can sometimes feel a bit one-dimensional, these are elevated by the delightful tartness and beautiful blush of real raspberries, making each bite a delightful surprise. They offer that wonderful homemade charm and taste that store-bought options simply can’t replicate, all while being incredibly budget-friendly to make at home.
Imagine the joy of sharing these homemade gems with loved ones, knowing you’ve created something truly special from scratch without breaking the bank. They’re perfect for picnics, afternoon tea, or just a sweet pick-me-up, and their delightful fruity twist makes them a standout in any cookie collection. So why not grab your ingredients and whip up a batch of these irresistible Raspberry Sugar Cookies today? You won’t regret it!
Storing and Reheating Tips :
- Room Temperature Storage: Once completely cooled, store Raspberry Sugar Cookies in an airtight container at room temperature for up to 3-4 days. It’s best to place a piece of parchment paper between layers of cookies to prevent sticking.
- Refrigerator Storage: For longer storage, you can refrigerate the cookies in an airtight container for up to a week. However, this might slightly alter their crisp texture.
- Freezing Baked Cookies: To freeze baked and cooled cookies, wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months. Thaw them at room temperature before enjoying.
- Freezing Cookie Dough: You can also freeze the cookie dough. Roll the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container for up to 2-3 months. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
Final Thoughts :
These Raspberry Sugar Cookies are a truly delightful treat, combining classic sweetness with a bright, fruity twist. Encourage yourself to bake a batch – the simple joy and delicious reward are well worth the effort.
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 step incorporates air, which is crucial for a light cookie texture.1 cup unsalted butter, softened, 1 1/2 cups granulated sugar
- Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just combined.1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dough.2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix once the flour is added, as this can lead to tough cookies.2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gently fold in the finely chopped or pureed fresh raspberries. If using chopped raspberries, ensure they are small enough to distribute evenly. If using a puree, you’ll achieve a more uniform pink hue throughout the cookie.1/2 cup fresh raspberries, finely chopped or pureed
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Roll rounded tablespoons of the chilled dough into balls. Place them about 2 inches apart on the prepared baking sheets.
- For a flatter, crisper cookie, you can gently press the tops of the dough balls with the bottom of a glass or your fingers.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The baking time may vary slightly depending on your oven.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to firm up before handling.