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.
Notes
Once completely cooled, store Raspberry Sugar Cookies in an airtight container at room temperature for up to 3-4 days. Place parchment paper between layers to prevent sticking.
