Soft and Chewy Raspberry Sugar Cookies
These delightful raspberry sugar cookies combine the sweetness of sugar with the tartness of fresh raspberries, providing a soft and chewy texture that's sure to impress.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup butter, softened Rich and creamy, this is the base that gives your cookies that melt-in-your-mouth feel.
- 1 cup granulated sugar Adds a sweet, crunchy exterior that contrasts beautifully with the soft inside.
- 1 cup brown sugar, packed Contributes moisture and depth of flavor, bringing a hint of caramel to the mix.
- 2 large eggs They provide binding and richness, making your cookies even softer.
- 1 teaspoon vanilla extract This aromatic essence enhances the cookies' overall flavor profile.
- 3 cups all-purpose flour The backbone of your dough; it helps create a lovely structure.
- 1 teaspoon baking soda This leavening agent ensures your cookies rise perfectly.
- 1/2 teaspoon salt A little salt enhances the sweetness of the sugars.
- 1 cup fresh raspberries Juicy and vibrant, they add a burst of flavor and color.
- 1/2 cup powdered sugar For dusting, optional. Adds a hint of sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, ensuring they are well incorporated. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually blend the dry ingredients into the wet mixture until just combined.
- Gently fold in the fresh raspberries, preserving their shape.
- Drop spoonfuls of dough onto ungreased baking sheets, spacing about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden and centers appear slightly underbaked.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Dust with powdered sugar before serving if desired.
Notes
Ensure butter and eggs are at room temperature for smooth blending. Avoid overmixing to keep cookies tender. Substitute fresh with frozen raspberries if necessary.