Soft and Chewy Raspberry Sugar Cookies
Indulge in these delightful cookies that combine the sweetness of sugar cookies with the tartness of fresh raspberries for a perfect treat any time of day.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Creates a creamy base that lends to the cookies’ tenderness.
- 1 cup granulated sugar Provides the satisfying sweetness.
- 1 large egg Acts as a binder for the cookie.
- 1 teaspoon vanilla extract Adds aromatic sweetness.
- 3 cups all-purpose flour The foundation of the cookie.
- 1 teaspoon baking powder Helps the cookies rise for a soft bite.
- 1/2 teaspoon baking soda Enhances the leavening process.
- 1/2 teaspoon salt Balances the sweetness.
- 1 cup fresh raspberries Bursting with juiciness.
- 1/4 cup powdered sugar (for dusting) Complements the cookies beautifully.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
- Carefully fold in the fresh raspberries, being gentle to prevent them from breaking.
- Using a spoon or cookie scoop, drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper, leaving space between each.
- Bake for about 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on a wire rack, then dust with powdered sugar before serving.
Notes
For best results, use room-temperature ingredients. Chilling the dough for 30 minutes can enhance flavor and texture. Fresh raspberries are key for the best taste.