Print

Soft and Chewy Raspberry Sugar Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These irresistibly soft and chewy cookies are bursting with the sweet-tart flavor of raspberries, making them a delightful treat for any occasion. With a touch of lemon zest and almond extract, these cookies are not only delicious but also have a perfect balance of flavors. Roll them in a cinnamon-sugar mixture for a little extra sweetness and serve with a dusting of powdered sugar or fresh raspberries for a beautiful finishing touch.

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 mashed fresh raspberries
  • 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

  • Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and almond extract (if using), and mix until well combined.
  • Add the Raspberries: Mix in the raspberry jam or mashed fresh raspberries and the lemon zest (if using) until evenly incorporated.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
  • Shape and Roll the Cookies: In a small bowl, mix the granulated sugar and cinnamon for rolling. Scoop about 1 tablespoon of dough, roll it into a ball, and coat it in the sugar-cinnamon mixture. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  • Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
  • Garnish and Serve: For an extra touch, dust the cooled cookies with powdered sugar or top them with fresh raspberries. Serve and enjoy!

Notes

  • If using fresh raspberries, mash them until smooth before adding to the dough.
  • The lemon zest adds a bright flavor, but you can leave it out if you prefer a more straightforward raspberry taste.
  • These cookies are best enjoyed within 3 days, but they can be stored in an airtight container for up to a week.

Nutrition

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