Soft and Chewy Raspberry Sugar Cookies
These Soft and Chewy Raspberry Sugar Cookies are a delightful treat, with the perfect balance of sweet and tart raspberry flavor in every bite. The soft, chewy texture makes them the perfect cookie for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Cookies:
- 2 1/2 cups all-purpose flour – Forms the base of the dough.
- 1 teaspoon baking soda – Helps the cookies rise and become soft.
- 1/4 teaspoon salt – Enhances the flavor of the cookies.
- 1 cup unsalted butter, softened – Provides richness and softness to the dough.
- 1 1/4 cups granulated sugar – Sweetens the cookies and helps achieve their chewy texture.
- 1 large egg – Binds the ingredients and helps with structure.
- 1 teaspoon vanilla extract – Adds flavor and depth.
- 1/2 teaspoon almond extract (optional) – Gives a subtle nutty flavor.
- 1/2 cup raspberry jam or mashed fresh raspberries – Provides the signature raspberry flavor.
- 1/2 teaspoon lemon zest (optional) – Adds a touch of brightness to balance the sweetness.
- For Rolling:
- 1/4 cup granulated sugar – Used to roll the dough balls, creating a sugary crust.
- 1/2 teaspoon cinnamon – Adds a warm, spicy note to the sugar coating.
- For Garnish (optional):
- Fresh raspberries – For an added touch of freshness and decoration.
- Powdered sugar – For dusting the finished cookies, adding a festive touch.
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and almond extract (if using), and mix until well combined.
- Add the Raspberries: Mix in the raspberry jam or mashed fresh raspberries and the lemon zest (if using) until evenly incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
- Shape and Roll the Cookies: In a small bowl, mix the granulated sugar and cinnamon for rolling. Scoop about 1 tablespoon of dough, roll it into a ball, and coat it in the sugar-cinnamon mixture. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Garnish and Serve: For an extra touch, dust the cooled cookies with powdered sugar or top them with fresh raspberries. Serve and enjoy!
Notes
- You can substitute raspberry jam with fresh or frozen raspberries for a more natural raspberry flavor.
- If you want a more intense raspberry flavor, try adding a little raspberry extract to the dough
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 16g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg