These Soft and Chewy Raspberry Sugar Cookies combine the perfect balance of sweet and tangy raspberry flavor with the classic goodness of a sugar cookie. With their soft texture, chewy bite, and fruity touch, these cookies are perfect for any occasion, from family gatherings to holiday parties.

Why You’ll Love This Recipe

Fruity Delight: A tangy raspberry twist on a traditional sugar cookie.
Perfect Texture: Soft and chewy with a subtle crisp on the outside.
Simple to Make: Easy-to-follow instructions for a delicious result every time.

Ingredients

Cookie Dough

Unsalted butter: Softened for a smooth and creamy dough texture.
Granulated sugar: Sweetens the dough and contributes to the cookies’ chewy texture.
Egg: Binds the dough together and provides moisture.
Vanilla extract: Adds depth of flavor and complements the raspberry taste.
All-purpose flour: The base of the dough, providing structure and texture.
Baking soda: Helps the cookies rise slightly while keeping them soft.
Salt: Enhances the overall flavor of the cookies.
Fresh raspberries: Mashed and mixed into the dough, adding a fruity burst to each bite.
Coarse sugar: For rolling the cookies before baking, giving them a crunchy, sweet coating.

Instructions

Step 1 – Prepare the Dough

In a large mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy. Add in the egg and vanilla extract, and beat until fully combined.

Step 2 – Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the mashed raspberries to the dough.

Step 3 – Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to shape and ensuring the cookies bake evenly.

Step 4 – Shape the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into 1-inch balls and then roll each ball in coarse sugar to coat. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Step 5 – Bake the Cookies

Bake for 8-10 minutes, or until the edges of the cookies are lightly golden. The centers should still be soft but set. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6 – Serve and Enjoy

Once the cookies have cooled, enjoy their soft and chewy texture with the burst of raspberry flavor in every bite. Serve them at your next gathering or enjoy them as a sweet treat anytime.

Tips for Success

Fresh Raspberries: Fresh raspberries work best for this recipe, as they provide the best flavor and moisture. If using frozen raspberries, make sure to thaw and drain them before adding to the dough.
Cookie Size: For larger cookies, roll the dough into 1.5-inch balls, but be sure to adjust the baking time by an extra 1-2 minutes.
Chill the Dough: Don’t skip the chilling step! It helps the dough hold its shape and prevents the cookies from spreading too much during baking.

Nutrition Facts (per serving)

Servings: 24
Calories: 160
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 60mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 13g
Protein: 2g

FAQ

Q1: Can I use frozen raspberries instead of fresh?
A1: Yes, but make sure to thaw and drain them well before adding them to the dough.

Q2: Can I add a glaze to these cookies?
A2: Absolutely! A light glaze made with powdered sugar and a touch of raspberry juice would complement the flavor beautifully.

Q3: How do I store these cookies?
A3: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.

Q4: Can I use almond flour or another gluten-free flour?
A4: Yes, almond flour or a gluten-free flour blend can be used. However, the texture may differ slightly, and you may need to adjust the amount of flour.

Q5: Can I make these cookies without the raspberries?
A5: Yes, you can omit the raspberries for a plain sugar cookie. You could also substitute other fruit like blueberries or strawberries for a different flavor.

Q6: How do I get my cookies to be extra chewy?
A6: To achieve a chewy texture, make sure not to overbake the cookies and to chill the dough before baking. You can also add a tablespoon of cornstarch to the dough for an even softer texture.

Q7: Can I use other types of berries in this recipe?
A7: Yes! Blackberries, strawberries, or blueberries are great alternatives to raspberries.

Q8: Can I freeze the dough?
A8: Yes, you can freeze the dough. Roll it into balls, freeze on a baking sheet, and then transfer to a Ziploc bag or container for up to 3 months. Bake from frozen when ready.

Q9: Can I make these cookies into bars instead?
A9: Yes, simply spread the dough evenly in a greased 9×9-inch baking pan and bake at 350°F for about 20-25 minutes, or until the edges are golden.

Q10: How do I make the cookies extra flavorful?
A10: You can add a teaspoon of lemon zest to the dough for a citrusy kick or sprinkle some coarse sea salt on top before baking for a sweet-salty contrast.

These Soft and Chewy Raspberry Sugar Cookies are a delightful treat, perfect for sharing with friends and family during any occasion. Their soft, chewy texture combined with the fresh raspberry flavor makes them an irresistible snack.