The Best Soft & Chewy Raspberry Sugar Cookies Recipe Ever

Baking soft and chewy raspberry sugar cookies creates pure magic in your kitchen.

These delightful treats blend sweet raspberries with classic sugar cookie comfort.

Crimson fruit bursts through delicate, tender dough, offering a vibrant twist on traditional recipes.

Fresh raspberries add unexpected brightness and tangy notes to each tender bite.

The cookies promise a perfect balance of sweetness and fruity zest that melts effortlessly on your tongue.

Crumbly edges give way to a soft, pillowy center that hints at pure baking bliss.

Prepare to fall in love with this irresistible raspberry-studded cookie experience.

Why Raspberry Sugar Cookies Are Extra Special

• Burst with Citrusy Delight: Packed with bright, zesty lemon flavor that dances on your taste buds and brings sunshine to every bite.
• Master Complex Baking Techniques: Learn professional pastry skills like making lemon curd and Swiss meringue buttercream, elevating your baking expertise.
• Perfect for Special Celebrations: Ideal for bridal showers, afternoon tea parties, or elegant dessert gatherings that call for a sophisticated sweet treat.
• Create Impressive Layered Dessert: Enjoy a cupcake with multiple flavor dimensions – tender cake, tangy curd filling, and silky smooth frosting that looks stunning and tastes incredible.

Ingredients Needed for Raspberry Sugar Cookies

• Flour: A key component that provides structure and texture to the soft and chewy cookies.
• Butter: Softened butter creates a rich and tender base for the cookies.
• Granulated Sugar: Adds sweetness and helps create a crisp exterior to the cookies.
• Egg: Binds the ingredients together and contributes to the cookie's soft texture.

• Raspberry Jam, Fresh Raspberries: Provides a vibrant fruity flavor and moisture to the cookies.
• Vanilla Extract, Almond Extract: Adds depth and complexity to the cookie's overall taste profile.
• Lemon Zest: Brings a bright, citrusy note that complements the raspberry flavor.

• Baking Soda: Helps the cookies rise and achieve a light, tender texture.
• Salt: Balances the sweetness and enhances the overall flavor of the cookies.
• Cinnamon, Granulated Sugar: Creates a sweet and aromatic coating for rolling the cookies.
• Powdered Sugar: Optional garnish that adds a delicate sweetness and beautiful finish.

Steps for Soft and Chewy Raspberry Cookies

Step 1: Whisk Dry Ingredients

Grab a medium bowl and whisk together flour, baking soda, and salt until perfectly blended. Set this mixture aside while you prepare the other components.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat softened butter and granulated sugar until the mixture becomes light, fluffy, and irresistibly creamy. Crack in the egg and pour vanilla and almond extract.

Mix everything until completely smooth and well combined.

Step 3: Incorporate Fruity Goodness

Fold in raspberry jam or mashed fresh raspberries along with lemon zest.

Stir gently to distribute the vibrant fruit throughout the cookie dough, creating pockets of berry goodness.

Step 4: Blend Wet and Dry Mixtures

Gradually add the dry ingredient mixture to the wet ingredients.

Stir carefully and stop mixing as soon as everything is combined. Overmixing can make your cookies tough, so be gentle.

Step 5: Prepare Rolling Station

• Granulated sugar
• Ground cinnamon

Scoop out tablespoon-sized dough portions, roll into perfect balls, and generously coat each in the sugar-cinnamon blend.

Step 6: Arrange and Bake

Preheat oven to 350F.

Arrange cookie balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges look set but centers remain soft and slightly gooey.

Step 7: Cool and Decorate

Let cookies rest on the baking sheet for 5 minutes. Transfer to a wire rack and cool completely.

Dust with powdered sugar or top with fresh raspberries for an elegant finish.

Tips for Raspberry Sugar Cookie Fans

• Use ripe, fresh raspberries or high-quality jam for the most vibrant fruit flavor in your cookies.
• Mix dry and wet ingredients just until combined to keep the texture soft and tender, avoiding overmixing.
• Chill the dough for 30 minutes before baking to help cookies maintain their shape and prevent excessive spreading.
• Add a pinch of ground cardamom or orange zest to complement the raspberry and create a more complex taste profile.
• Remove cookies from the oven when edges are set but centers look slightly underbaked for that irresistible chewy texture.

Fun Mixes for Raspberry Cookie Dough

• Gluten-Free Raspberry Cookies: Replace wheat flour with almond flour or gluten-free baking mix for a celiac-friendly version.
• Vegan Berry Delight: Swap butter with coconut oil, use flax egg instead of regular egg, and select plant-based raspberry preserves for a dairy-free option.
• Blueberry Lemon Alternative: Substitute raspberries with fresh blueberries and add extra lemon zest for a bright, tangy flavor profile.
• Low-Sugar Wellness Cookies: Use monk fruit sweetener or stevia in place of granulated sugar, reducing overall sugar content while maintaining sweetness.

What Tastes Good With Raspberry Cookies

• Pair with Chilled Moscato Wine: The sweet, light Moscato complements the raspberry's fruity notes, creating a delightful dessert experience that enhances the cookie's delicate flavor profile.
• Serve Alongside Lavender Earl Grey Tea: The floral bergamot and subtle lavender notes in this tea beautifully balance the raspberry's tartness and the cookie's sugary sweetness, providing a sophisticated pairing.
• Match with Vanilla Bean Gelato: Creamy, rich vanilla gelato provides a smooth contrast to the cookie's texture, while its subtle sweetness amplifies the raspberry's bright, tangy undertones.
• Create a Raspberry Cream Cheese Dip: Whip soft cream cheese with a touch of raspberry preserves to create a luxurious, silky dip that elevates the cookies and adds an extra layer of fruity indulgence.

Keeping Raspberry Cookies Soft for Days

• Store cookies in an airtight container with parchment paper between layers for up to 5 days. Keep them cool and away from direct sunlight to maintain softness.
• Wrap individual cookies in plastic wrap, place in freezer bags, and store for 2-3 months. Thaw at room temperature for 30 minutes before enjoying.
• Warm cookies on a microwave-safe plate for 10-15 seconds at 50% power. Check carefully to prevent overheating and maintain chewy texture.
• Preheat oven to 300F, place cookies on a baking sheet, and warm for 3-5 minutes. Restores crisp edges and soft center without drying out the cookies.

FAQs

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Thaw and drain them well before mashing or adding to the cookie dough to prevent excess moisture.

• How do I prevent the cookies from spreading too much during baking?

Chill the dough for 30 minutes before baking, and make sure your butter is softened but not melted. This helps maintain the cookie’s shape.

• Is it necessary to use almond extract?

No, almond extract is optional. You can omit it or substitute with vanilla extract if you prefer. The cookies will still be delicious.

• How can I tell if the cookies are done baking?

Look for set edges and a soft center. The cookies should look slightly underbaked when you remove them from the oven, as they’ll continue to set while cooling.

Soft And Chewy Raspberry Sugar Cookies Recipe

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4.6 from 24 reviews

• Total Time: 32 minutes
• Yield: 24 1x

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Description

Raspberry sugar cookies deliver a delightful blend of sweet and tangy flavors that dance across your palate. Crumbly edges and a tender center make these cookies a perfect companion for afternoon tea or a quick dessert indulgence you’ll savor.

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Ingredients

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Main Ingredients:

• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 large egg
• 1/2 cup raspberry jam or mashed fresh raspberries
• 2 1/2 cups all-purpose flour

Dry Ingredients:

• 1 teaspoon baking soda
• 1/4 teaspoon salt

Flavor Enhancers:

• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1/2 teaspoon lemon zest (optional)

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Instructions

1. Whisk flour, baking soda, and salt together in a medium bowl, creating a uniform dry mixture that will provide structure to the cookies.
2. Using an electric mixer, cream butter and sugar until the mixture becomes pale and fluffy, ensuring a smooth base for the cookie dough.
3. Incorporate egg, vanilla extract, and almond extract into the butter mixture, blending until completely integrated and aromatic.
4. Gently fold in raspberry jam or mashed raspberries and lemon zest, distributing the fruity elements evenly throughout the dough.
5. Gradually add dry ingredients to the wet mixture, stirring carefully to prevent overmixing and maintain a tender cookie texture.
6. Combine granulated sugar and cinnamon in a separate bowl for coating the cookies.
7. Form dough into tablespoon-sized balls, rolling each one in the sugar-cinnamon mixture to create a delicate, fragrant exterior.
8. Arrange cookie balls on a parchment-lined baking sheet, spacing them approximately 2 inches apart to allow for spreading during baking.
9. Preheat oven to 350F (175C) and bake cookies for 10-12 minutes, watching for set edges and soft centers.
10. Let cookies rest on the baking sheet for 5 minutes to firm up slightly before transferring to a wire rack.
11. Optional: Dust cooled cookies with powdered sugar or garnish with fresh raspberries for an elegant finishing touch.

Notes

• Swap out some flour with almond or coconut flour for a gluten-free version that maintains the soft, chewy texture.
• Adjust raspberry intensity by using different fruit preserves like strawberry or blackberry for variety in flavor and color.
• Chill the dough for 30 minutes before rolling to prevent spreading and create more defined cookie shapes during baking.
• Replace butter with coconut oil or vegan butter for a dairy-free alternative that keeps the cookies tender and delicious.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 140 kcal
• Sugar: 9 g
• Sodium: 80 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 20 g
• Fiber: 0.5 g
• Protein: 1.5 g
• Cholesterol: 25 mg