Soft Chewy Raspberry Sugar Cookies (Printable)

Tender sugar cookies studded with juicy raspberries and rolled in sparkly berry sugar for a chewy, fruity treat.

# What You Need:

→ Wet Ingredients

01 - 1 cup unsalted butter, softened to room temperature
02 - 3/4 cup granulated sugar
03 - 3/4 cup light brown sugar, packed
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 2 3/4 cups all-purpose flour
07 - 2 tablespoons cornstarch
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt

→ Raspberry Mix

11 - 1 cup fresh raspberries, gently washed and patted dry

→ Coating

12 - 1/4 cup granulated sugar
13 - 2 tablespoons crushed freeze-dried raspberries

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
03 - Using a stand mixer fitted with the paddle attachment or hand mixer, cream softened butter, granulated sugar, and brown sugar on medium speed for 3 to 4 minutes until pale, light, and fluffy.
04 - Reduce mixer speed to low. Add eggs one at a time, mixing until just incorporated after each addition. Scrape down bowl sides as needed.
05 - Mix in vanilla extract on low speed until fully combined.
06 - Gradually add the dry flour mixture on low speed. Mix until just combined without overmixing.
07 - Gently fold in fresh raspberries by hand, taking care not to crush them completely.
08 - In a small bowl, combine 1/4 cup granulated sugar and crushed freeze-dried raspberries.
09 - Use a 1.5-tablespoon cookie scoop or spoon to portion dough. Roll each portion between your palms to form a smooth ball, then roll in the sugar-raspberry mixture until fully coated.
10 - Place dough balls on prepared baking sheets, spacing approximately 2 inches apart.
11 - Bake for 10 to 12 minutes, or until edges are set and centers appear slightly underbaked.
12 - Remove from oven and let cookies rest on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving or storing.

# Expert Tips:

01 -
  • The dough stays soft for days because of the cornstarch, so they never turn into hard discs like regular sugar cookies.
  • Fresh raspberries create little pockets of tartness that cut through the sweetness in a way frozen fruit just cant.
  • The sparkly raspberry sugar coating makes them look fancy enough for a party but theyre easy enough for a weeknight.
  • You can make the dough ahead and bake them whenever a craving hits.
02 -
  • Chilling the dough for 30 minutes before baking keeps the cookies from spreading into flat pancakes and deepens the flavor.
  • If your raspberries are super juicy or fragile, toss them gently in a teaspoon of flour before folding them in to absorb extra moisture.
  • Dont overbake; pulling them out when the centers look slightly underdone is the key to that chewy texture.
03 -
  • Weighing your flour with a kitchen scale gives you the most consistent results and prevents dense cookies.
  • If you want deeper pink swirls, mash a few raspberries before folding them in, then add the rest whole.
  • Baking one test cookie first lets you adjust the dough or baking time before committing the whole batch.
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