If you’re on the hunt for a delightful treat that balances sweet, buttery goodness with a burst of fruity freshness, this Raspberry Sugar Cookies Recipe is about to become your new favorite. These cookies bring together the tenderness of classic sugar cookies and the juicy tang of real raspberries in every bite. Easy to make and irresistibly delicious, they’ll quickly become the star of any cookie platter or afternoon snack. Trust me, once you try this Raspberry Sugar Cookies Recipe, you’ll find yourself reaching for seconds (or thirds) without a second thought!
Ingredients You’ll Need
Simple ingredients often create the most memorable treats, and for this Raspberry Sugar Cookies Recipe, each one plays a vital role. From the flour giving structure to the raspberries adding that fresh pop of flavor, everything comes together perfectly.
- 2 cups all-purpose flour: Provides the perfect base for a tender but sturdy cookie.
- 1 cup granulated sugar: Sweetens the dough and helps with that classic sugar cookie texture.
- ½ cup unsalted butter, softened: Adds richness and a soft crumb to every bite.
- 1 cup fresh raspberries (or frozen): Bursts of juicy, tart flavor that make these cookies unique.
- 1 large egg: Binds the dough and keeps everything moist and tender.
- 1 tsp baking powder: Gives a gentle lift to keep cookies light and airy.
- 2 tsp vanilla extract: Enhances the sweetness with warm, aromatic notes.
- ½ tsp salt: Balances the sweetness and brightens all the flavors.
- Powdered sugar (optional for dusting): Adds a pretty, sweet finishing touch.
How to Make Raspberry Sugar Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start strong by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to make sure your cookies bake evenly and come off the pan effortlessly. This prep makes cleanup a breeze and ensures a flawless cookie bottom.
Step 2: Mix Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl. This step is crucial because it distributes the leavening agent and salt evenly through the flour, so every bite is perfectly balanced and fluffy.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat your softened butter and granulated sugar until the mixture becomes light and fluffy—about 3 to 4 minutes. This process incorporates air, giving your cookies that wonderfully tender texture everyone loves.
Step 4: Add Egg and Vanilla
Mix in the egg and vanilla extract until fully combined. This adds moisture, binds ingredients, and the vanilla brings warmth and depth, making your cookies shine with flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Avoid overmixing here to keep your cookies soft and tender instead of tough.
Step 6: Fold in the Raspberries
Carefully fold fresh or thawed raspberries into the dough. Take your time so they don’t break apart completely—the little bursts of raspberry scattered throughout are what makes this Raspberry Sugar Cookies Recipe truly special.
Step 7: Portion the Dough
Scoop tablespoon-sized portions of the dough onto your prepared baking sheets. Leave about 2 inches between each cookie because they’ll spread as they bake.
Step 8: Bake
Bake your cookies for 12 to 15 minutes, keeping an eye for golden edges with soft centers. This baking window ensures the cookies are perfectly cooked without drying out.
Step 9: Cool and Enjoy
Let your cookies cool on wire racks before serving to set their shape and texture. This step also helps the fruity aroma settle in—making each bite an absolute treat.
How to Serve Raspberry Sugar Cookies Recipe
Garnishes
Sprinkling powdered sugar over these cookies after they’ve cooled adds a lovely snowy finish that looks as good as it tastes. For an extra touch, toss a few fresh raspberries or a sprig of mint on the serving plate—so pretty and inviting!
Side Dishes
Pair your Raspberry Sugar Cookies with a cold glass of milk or a cup of tea or coffee for a classic combo. If you’re serving at brunch or a gathering, fresh fruit salad or even a creamy yogurt parfait will complement the fruity notes in the cookies beautifully.
Creative Ways to Present
Turn these cookies into elegant mini sandwiches by spreading a dollop of cream cheese frosting or whipped cream between two cookies. Arrange them in a tiered dessert tray for a festive look, or wrap a few cookies in cellophane tied with a ribbon for charming homemade gifts.
Make Ahead and Storage
Storing Leftovers
Store your leftover Raspberry Sugar Cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to 3 days, making them perfect for nibbling on throughout the week.
Freezing
If you want to keep them longer, freeze the cookies in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They’ll keep for up to 2 months—just thaw at room temperature when you’re ready to enjoy.
Reheating
For a warm, freshly baked feel, pop your cookies in a 300°F oven for 5 minutes or microwave them gently in 10-second bursts. This brings back that soft texture and lets the raspberry flavor shine like new.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! Frozen raspberries work perfectly and can be folded straight into the dough after thawing and draining any excess liquid. They add the same beautiful flavor and moisture as fresh ones.
How do I prevent the raspberries from making the dough too wet?
Be gentle when folding the raspberries in and avoid overmixing. Using fresh, firm raspberries or thawing and draining frozen ones helps keep the dough from becoming overly wet and sticky.
Can I substitute the butter with margarine or oil?
For the best texture and flavor, unsalted butter is recommended. Margarine or oil can change the cookie’s consistency and taste, but if needed, you can try using softened margarine; just expect a slightly different texture.
What’s the best way to store these cookies?
Keep them in an airtight container at room temperature for up to three days for freshness. For longer storage, freezing is your best bet to maintain their flavor and texture.
Can I make the dough ahead of time?
You sure can! Prepare the dough, cover it tightly, and refrigerate for up to 24 hours. This actually helps develop the flavors and keeps the dough easier to handle when it’s time to shape your cookies.
Final Thoughts
There’s something truly special about homemade cookies, and this Raspberry Sugar Cookies Recipe brings a fresh twist to the classic favorite. Soft, buttery, and bursting with raspberry goodness, these cookies will brighten any day or occasion. So go ahead, gather those simple ingredients, bake a batch, and share the joy—the smiles will come naturally!
Print
Raspberry Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and fruity, these Raspberry Sugar Cookies combine the sweet tang of fresh raspberries with a classic sugar cookie base. Perfectly golden and tender, they make a wonderful treat for any occasion or a charmingly simple dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup fresh raspberries (or frozen)
Optional
- Powdered sugar (optional for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the raising agent and salt evenly throughout the flour.
- Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter and sugar until fully incorporated and smooth.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until the dough forms and the ingredients are combined without overmixing.
- Fold in Raspberries: Carefully fold the fresh or frozen raspberries into the cookie dough, ensuring even distribution without crushing the berries.
- Scoop Dough: Use a tablespoon-sized scoop to drop portions of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges turn golden brown while the centers remain soft and tender.
- Cool Before Serving: Remove cookies from the oven and transfer to wire racks to cool completely before serving. Optionally, dust with powdered sugar for an extra sweet finish.
Notes
- For best results, use fresh raspberries. If using frozen, thaw and drain excess liquid to prevent soggy dough.
- If you prefer a more defined cookie shape, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 1 month.
- Adding powdered sugar dusting is optional but adds a nice touch for presentation and extra sweetness.
