Description
Sweet Raspberry Sugar Cookies combine a tender, buttery sugar cookie base with juicy bursts of fresh raspberries, offering a perfectly balanced sweet and tangy flavor profile. These soft, melt-in-your-mouth cookies are easy to make, visually appealing, and ideal for any occasion — from holiday parties to afternoon snacks.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (or plant-based butter for vegan option)
- 1 cup granulated sugar
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract (or almond extract as variation)
Fruit
- 1 cup fresh raspberries (can substitute mixed berries as desired)
Instructions
- Prepare Your Ingredients: Gather all ingredients and preheat oven to 350°F (175°C). Ensure butter is softened to room temperature. Gently wash and pat dry fresh raspberries.
- Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar together until light and fluffy, creating a tender cookie texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined and smooth to add moisture and bind the dough.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt for even leavening and seasoning distribution.
- Mix Dry Ingredients into Wet: Gradually add dry ingredients to the butter mixture, stirring gently until a soft dough forms, careful not to overmix.
- Fold in Fresh Raspberries: Carefully fold in fresh raspberries, distributing evenly while keeping them intact for juicy bursts within the cookies.
- Scoop and Bake: Drop spoonfuls of dough onto a parchment-lined baking sheet spaced apart to allow spreading. Bake 12–15 minutes until edges are lightly golden and centers remain soft.
- Cool and Enjoy: Let cookies cool on baking sheet for a few minutes before transferring to a wire rack to set properly and avoid breaking.
Notes
- Use fresh raspberries for the best flavor and texture.
- Handle dough gently to avoid tough cookies; fold ingredients carefully.
- Chill dough for 30 minutes before baking for thicker cookies.
- Line baking sheet with parchment paper to prevent sticking and ensure even baking.
- Remove cookies when edges just start to turn golden to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: sweet raspberry sugar cookies, raspberry cookies, sugar cookies, soft cookies, berry cookies, easy cookie recipe, gluten-free cookies, vegan cookie options
