There is nothing quite like the joy of biting into a freshly baked cookie that is soft, chewy, and bursting with flavor. The Soft and Chewy Raspberry Sugar Cookies Recipe is exactly that kind of delight. These cookies have a tender texture that melts in your mouth and a vibrant pink hue thanks to the magic of freeze-dried raspberries. Each bite delivers a concentrated, fruity punch perfect for holidays, celebrations, or any day you want to treat yourself to something sweet with a fresh twist.
Ingredients You’ll Need
These ingredients are straightforward but play essential roles in creating the perfect balance of flavor, texture, and color in these cookies. From creamy butter to the bright tang of freeze-dried raspberries, each element contributes something special to this recipe.
- 1 cup (2 sticks) unsalted butter, softened: Provides rich creaminess and a tender texture.
- 1 ½ cups granulated sugar (plus extra for rolling): Sweetens the cookies and helps create a slightly crispy exterior.
- 1 large egg: Binds the ingredients and adds moisture for chewiness.
- 1 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 2 ½ cups all-purpose flour: The structure foundation for the cookies.
- ½ teaspoon baking soda: Gives just enough lift without losing the soft texture.
- ½ teaspoon salt: Balances the sweetness and enhances the raspberry flavor.
- â…“ cup finely crushed freeze-dried raspberries: The star ingredient that packs intense berry flavor and lovely pink color.
How to Make Soft and Chewy Raspberry Sugar Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick, which is key for keeping their delightful shape and soft texture.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy—this typically takes about 2 to 3 minutes. This step is where the magic begins, as the air incorporated here makes the cookies wonderfully tender.
Step 3: Add Egg and Vanilla
Next, add the egg and vanilla extract to the creamed mixture. Mix until everything is fully combined, creating a smooth, aromatic base that will carry the raspberry flavor beautifully.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and crushed freeze-dried raspberries. This blend ensures the raspberries are evenly distributed and ready to infuse the cookies with their vibrant berry taste.
Step 5: Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Be careful not to overmix, as this can toughen the cookies and dull their delicate chewiness.
Step 6: Shape and Sugar Coat
Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in extra granulated sugar for a sparkling finish that adds a subtle crunch to every bite.
Step 7: Bake and Cool
Place your sugar-coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes until the edges are set but the centers still look slightly underbaked. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period helps the cookies set perfectly with their signature soft and chewy texture.
How to Serve Soft and Chewy Raspberry Sugar Cookies Recipe
Garnishes
For a simple yet elegant touch, try pressing a few whole freeze-dried raspberries on top of the cookies right after rolling them in sugar but before baking. This not only amps up the raspberry flavor but also offers beautiful visual appeal that’s sure to impress guests.
Side Dishes
These raspberry sugar cookies pair incredibly well with a cold glass of milk or a warm cup of tea. For a more indulgent experience, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance the fruity sweetness with creamy richness.
Creative Ways to Present
Turn these cookies into an eye-catching dessert platter by arranging them with fresh raspberries, mint leaves, and edible flowers. Alternatively, stack them between layers of raspberry jam and cream cheese frosting to create cookie sandwiches that’ll delight everyone at your next gathering.
Make Ahead and Storage
Storing Leftovers
Place leftover cookies in an airtight container at room temperature, and they’ll stay soft and chewy for up to 3 days. To keep them fresh longer, layering parchment paper between cookies prevents sticking and preserves texture.
Freezing
If you want to save these delicious treats for later, freeze the unbaked dough balls on a sheet pan until solid, then transfer to a resealable freezer bag. When ready to bake, simply add a couple of extra minutes to the baking time. Baked cookies freeze well too—store them in an airtight container for up to a month and thaw at room temperature.
Reheating
To enjoy your Soft and Chewy Raspberry Sugar Cookies Recipe just like fresh, warm them briefly in a microwave for 10-15 seconds or pop them in a preheated oven at 300°F for a few minutes. This revives their soft texture and enhances the raspberry aroma beautifully.
FAQs
Can I use fresh raspberries instead of freeze-dried?
Fresh raspberries contain a lot of moisture, which can alter the dough consistency and baking time. Freeze-dried raspberries are preferred because they give concentrated flavor and maintain the perfect cookie texture without adding extra liquid.
How do I make sure my cookies are chewy and not crunchy?
Do not overbake your cookies—remove them from the oven when the edges are set but the centers are still slightly underbaked. Also, be mindful of mixing times; overmixing can develop gluten and turn cookies tough.
Can I substitute the butter with margarine or oil?
Butter is best for both flavor and texture in this recipe. Margarine or oil may produce a different mouthfeel and reduce the cookie’s ability to hold its shape, so it’s recommended to stick with unsalted butter when possible.
Is it okay to add mix-ins like white chocolate chips?
Absolutely! Adding white chocolate chips creates a lovely contrast to the tartness of the raspberries and makes these cookies even more indulgent. Just fold them in gently during Step 5.
What if I don’t have granulated sugar for rolling?
You can use sanding sugar or even caster sugar as alternatives. The goal is to create a slightly crunchy outer layer that complements the soft inside, so any coarse sugar works well.
Final Thoughts
This Soft and Chewy Raspberry Sugar Cookies Recipe is truly a standout treat that brings together the perfect soft texture and a burst of raspberry flavor in every bite. Whether you’re baking for a special occasion or craving something sweet just for yourself, these cookies deliver pure joy. I can’t wait for you to try them and discover how such simple ingredients make an unforgettable batch of raspberry goodness.
Print
Soft and Chewy Raspberry Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These soft and chewy raspberry sugar cookies are bursting with fruity flavor and have a tender, melt-in-your-mouth texture. Made with freeze-dried raspberries for a concentrated berry punch and vibrant pink hue, they’re perfect for holidays, special occasions, or anytime you crave a sweet treat with a twist.
Ingredients
Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar (plus extra for rolling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- â…“ cup finely crushed freeze-dried raspberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and 1 ½ cups granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This ensures the cookies have a tender texture.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix until fully combined, creating a smooth batter base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and finely crushed freeze-dried raspberries to evenly distribute the dry ingredients and berries.
- Form Dough: Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Be careful not to overmix to keep cookies tender.
- Shape Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, then roll each ball in additional granulated sugar to coat for a sweet crunchy exterior.
- Arrange and Bake: Place the dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers appear slightly underbaked for a chewy texture.
- Cooling: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For extra raspberry flavor, press a few whole freeze-dried raspberries into the tops of the cookie dough balls before baking.
- White chocolate chips can be added to the dough for a sweet contrast to the tart raspberries.
