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