Description
These soft and chewy Raspberry Sugar Cookies are bursting with fresh raspberry flavor and have a delicate, buttery texture. Whether you use fresh or freeze-dried raspberries, these cookies are easy to make and perfect for any occasion!
Ingredients
Units
Scale
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 tsp vanilla extract
1/2 cup freeze-dried raspberries, crushed (or 1/3 cup fresh raspberries, patted dry)
Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add wet ingredients: Mix in the egg and vanilla extract until smooth.
- Fold in raspberries: Gently stir in the crushed freeze-dried raspberries (or fresh raspberries). Be careful not to overmix.
- Form the cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, until the edges are set but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Optional: Dust with powdered sugar or drizzle with icing before serving.
Notes
- For a stronger raspberry flavor: Use freeze-dried raspberries instead of fresh.
- For a citrus twist: Add 1 tsp lemon zest to the dough.
- For a chewy texture: Slightly underbake the cookies and let them cool completely.
- For a crispier cookie: Bake for an extra 2 minutes.