Description
Soft and Chewy Raspberry Sugar Cookies are perfectly sweet, fruity, and delightfully tender. With a hint of vanilla and bursts of raspberry in every bite, these cookies are rolled in sugar before baking for a slightly crisp edge and a melt-in-your-mouth center.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup freeze-dried raspberries, crushed
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and sugar until light and fluffy (2–3 minutes).
- Add the egg and vanilla, and beat until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture.
- Gently fold in crushed freeze-dried raspberries.
- Scoop dough (about 1 tablespoon each), roll into balls, and coat in extra sugar.
- Place on the baking sheet, spacing about 2 inches apart. Bake for 9–11 minutes or until edges are set and centers look slightly underdone.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use freeze-dried raspberries for the best flavor and texture—fresh or frozen raspberries will make the dough too wet.
- For a tangy twist, add a bit of lemon zest to the dough.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- You can freeze the dough balls and bake straight from frozen—just add 1–2 extra minutes to bake time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg