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
Scale
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.
