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
Scale
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.
