There’s nothing quite like biting into a soft, chewy cookie bursting with the tangy sweetness of fresh raspberries. Whether you’re baking for a special occasion or just treating yourself, this Raspberry Sugar Cookies Recipe will quickly become your go-to for indulgent yet easy homemade cookies. With its vibrant color and irresistible flavor, this recipe adds a splash of joy to any day.
Let’s dive in and create some magic in your kitchen!
Ingredients Table
Here’s everything you’ll need to bring this recipe to life.
| Ingredient | Amount |
| All-purpose flour | 2 cups |
| Baking powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter, softened | 3/4 cup |
| Granulated sugar | 1 cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| Fresh raspberries, chopped | 1/2 cup |
| Powdered sugar (optional) | 1/4 cup |
| Red food coloring (optional) | 2–3 drops |
Why You’ll Love This Recipe
- Quick and Easy: You’ll have delicious cookies in under 30 minutes.
- Perfect Balance: The tartness of raspberries beautifully complements the sweetness of the sugar.
- Versatile: Great for tea parties, holiday gatherings, or a rainy day treat.
- Kid-Friendly: A fun and colorful activity to share with the little ones!
Step-by-Step Instructions for Raspberry Sugar Cookies
1. Prepare the Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening agent evenly for consistent cookies.
3. Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy. This step is key to creating a tender cookie texture.
4. Incorporate Wet Ingredients
Beat in the egg and vanilla extract until fully blended. The wet ingredients should be smooth and creamy.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture, mixing just until everything is combined. Avoid overmixing, as this can make the cookies dense.
6. Fold in the Raspberries
Gently fold in the finely chopped raspberries. Be careful not to crush them too much—they should add pops of flavor and color. For a more vibrant appearance, mix in 2–3 drops of red food coloring.
7. Portion the Dough
Using a spoon or a cookie scoop, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
8. Bake to Perfection
Bake in your preheated oven for 10–12 minutes, or until the edges of the cookies are lightly golden. Don’t overbake; these cookies are best when slightly soft in the center.
9. Cool and Transfer
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This prevents them from breaking while they’re still warm.
10. Optional Finishing Touch
Once the cookies have cooled completely, dust them with powdered sugar for an extra layer of sweetness and visual appeal.
Pro Tips for Perfect Raspberry Sugar Cookies
- Use Fresh Raspberries: Fresh raspberries offer the best flavor and texture. Frozen raspberries may add extra moisture, so adjust the flour if needed.
- Avoid Overmixing: Gently fold the raspberries into the dough to maintain their shape and avoid turning the dough overly wet.
- Chill the Dough (Optional): If your dough feels too soft, chill it for 15–20 minutes to make scooping easier.
- Customize Your Cookies: Add white chocolate chips or a hint of lemon zest for an elevated twist.
Nutritional Information (Per Cookie)
| Nutrient | Amount |
| Calories | 140 |
| Total Fat | 6g |
| Saturated Fat | 3.5g |
| Cholesterol | 20mg |
| Sodium | 30mg |
| Total Carbohydrate | 20g |
| Sugars | 12g |
| Protein | 2g |
Creative Serving Ideas
- Cookie Sandwiches: Spread a layer of raspberry jam or cream cheese frosting between two cookies for a decadent dessert.
- Cookie Crumble: Crumble cookies over ice cream or yogurt for an easy topping.
- Festive Presentation: Add sprinkles or edible glitter for holidays or birthdays.
FAQs About Raspberry Sugar Cookies
1. Can I Use Frozen Raspberries?
Yes, but thaw and drain them first to avoid excess moisture that can alter the dough’s texture.
2. How Should I Store Raspberry Sugar Cookies?
Store the cookies in an airtight container at room temperature for up to three days or in the refrigerator for a week.
3. Can I Make the Dough Ahead of Time?
Absolutely! Wrap the dough in plastic wrap and refrigerate for up to 24 hours. Let it come to room temperature before baking.
4. Are These Cookies Freezer-Friendly?
Yes! Freeze the baked cookies in a single layer, then transfer them to a freezer bag for up to two months.
5. How Can I Make This Recipe Gluten-Free?
Swap the all-purpose flour with a gluten-free flour blend. Ensure your other ingredients are also gluten-free.
6. What’s the Purpose of Red Food Coloring?
The food coloring enhances the cookies’ vibrant color, making them more visually appealing. It’s entirely optional!
Conclusion
There you have it! This Raspberry Sugar Cookies Recipe is the perfect blend of sweet, tangy, and utterly delightful. With simple ingredients and straightforward steps, you’re just minutes away from baking a batch of happiness. So, preheat that oven, grab your apron, and let your kitchen fill with the aroma of freshly baked raspberry cookies.
Ready to share the love? Bake these cookies today and delight your friends and family with a homemade treat they won’t forget!
Print
Raspberry Sugar Cookies Recipe: Your Sweetest Delight Yet
- Total Time: 22 minutes
- Yield: 24 cookies
Description
Soft, chewy, and bursting with the tangy sweetness of fresh raspberries, these Raspberry Sugar Cookies are a colorful and flavorful treat for any occasion. Quick to prepare and utterly delightful, they’re perfect for sharing or savoring all to yourself!
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries, chopped
- 1/4 cup powdered sugar (optional, for dusting)
- 2–3 drops red food coloring (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: Beat softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until smooth.
- Mix Dough: Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Fold in Raspberries: Gently fold in the chopped raspberries and optional red food coloring.
- Portion Dough: Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake: Bake for 10–12 minutes, until edges are lightly golden.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Optional Finishing Touch: Dust cooled cookies with powdered sugar if desired.
Notes
- Freshness Matters: Fresh raspberries deliver the best flavor and texture, but if using frozen raspberries, thaw and drain them thoroughly to avoid adding extra moisture.
- Optional Chilling: If the dough feels too sticky or soft, chill it in the refrigerator for 15–20 minutes before portioning to make it easier to handle.
- Custom Variations: Add mix-ins like white chocolate chips, chopped nuts, or lemon zest to enhance the cookies.
- Food Coloring: The red food coloring is optional but adds a visually vibrant touch that pairs beautifully with the raspberries.
- Storing Cookies: Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Freezing Tips: Baked cookies can be frozen for up to two months. Simply thaw at room temperature before serving.
- Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend to make the recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
