Description
These soft and chewy raspberry sugar cookies are the perfect balance of sweetness and fruitiness. With a buttery cookie base, a burst of raspberry flavor, and a delightful cinnamon-sugar coating, these cookies are sure to be a hit. They’re easy to make and perfect for any occasion, whether it’s a family gathering or a special treat for yourself.
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 fresh raspberries, mashed
- 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
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This will help prevent the cookies from sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside while you prepare the wet ingredients.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. This will help create the soft and chewy texture in the cookies.
- Add Egg and Extracts: Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat until well combined.
- Incorporate the Fruit: Mix in the mashed raspberries or raspberry jam and lemon zest (if using). This will give the cookies their sweet and tangy flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
- Prepare Rolling Sugar: In a small bowl, combine the 1/4 cup of granulated sugar and cinnamon for rolling the dough balls. This mixture will give the cookies a lightly spiced, sweet exterior.
- Shape the Dough: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the sugar-cinnamon mixture to coat evenly.
- Flatten the Dough: Place the dough balls about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the back of a spoon or your fingers to ensure they spread evenly while baking.
- Bake: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers are set. The cookies should still be soft in the middle.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Garnish and Serve: Once the cookies are completely cooled, garnish with fresh raspberries and a light dusting of powdered sugar for an extra touch of elegance.
Notes
- Optional Almond Extract: The almond extract adds a subtle flavor that complements the raspberry beautifully, but you can skip it if you prefer a simpler taste.
- Chill the Dough for Thicker Cookies: If you prefer your cookies to be thicker, chill the dough in the refrigerator for about 30 minutes before rolling it into balls.
- Fresh vs. Jam: You can use fresh raspberries or raspberry jam in this recipe. Fresh raspberries add a burst of flavor, while jam gives a more consistent sweetness and moisture to the dough.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 19g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21 g
- Fiber: 1g
- Protein: 1 g
- Cholesterol: 20mg