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Raspberry Sugar Cookies

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18-24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add wet ingredients: Mix in the egg and vanilla extract until smooth.
  5. Fold in raspberries: Gently stir in the crushed freeze-dried raspberries (or fresh raspberries). Be careful not to overmix.
  6. Form the cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake: Bake for 10-12 minutes, until the edges are set but the centers remain soft.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
  9. 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.