Description
Soft and Chewy Raspberry Sugar Cookies are tender, buttery cookies bursting with sweet raspberry flavor and a vibrant pink hue. These cookies are perfect for springtime, Valentine’s Day, or whenever you want a fruity twist on a classic sugar cookie.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup freeze-dried raspberries, finely crushed
- Pink or red food coloring (optional)
- Extra sugar for rolling (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until well combined.
- Add the crushed freeze-dried raspberries and food coloring if using, and mix until fully incorporated.
- Gradually add the dry ingredients, mixing until just combined.
- Scoop dough into tablespoon-sized balls and roll in sugar if desired. Place on prepared baking sheets about 2 inches apart.
- Bake for 10–12 minutes, or until edges are just set. Centers may look slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Freeze-dried raspberries give concentrated flavor without adding moisture—don’t substitute with fresh or frozen.
- For a lemon-raspberry twist, add 1 teaspoon of lemon zest to the dough.
- Store cookies in an airtight container for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
Keywords: raspberry cookies, soft sugar cookies, freeze-dried raspberries, chewy cookies, fruit cookies