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