Soft and Chewy Raspberry Sugar Cookies Recipe

Introduction

These soft and chewy raspberry sugar cookies are a delightful treat bursting with fruity flavor and a hint of cinnamon spice. Perfect for any occasion, they combine tender cookie dough with luscious raspberry jam for a sweet, tangy twist.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1/2 cup raspberry jam or fresh raspberries, mashed
• 1/2 teaspoon lemon zest (optional)

For Rolling:

• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon

For Garnish (optional):

• Fresh raspberries
• Powdered sugar for dusting

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
4. Step 4: Add the egg, vanilla extract, and almond extract if using, and beat until combined.
5. Step 5: Mix in the mashed raspberries or raspberry jam and lemon zest if using.
6. Step 6: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
7. Step 7: In a small bowl, combine the sugar and cinnamon for rolling.
8. Step 8: Scoop tablespoon-sized portions of dough, roll them into balls, then roll each in the sugar-cinnamon mixture.
9. Step 9: Place the dough balls about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the back of a spoon or your fingers.
10. Step 10: Bake for 10-12 minutes, until the edges are lightly golden and the centers are set.
11. Step 11: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
12. Step 12: Garnish with fresh raspberries and a dusting of powdered sugar, if desired.

Tips & Variations

• Use fresh raspberries for a more textured filling or jam for a smoother, sweeter flavor.
• Add lemon zest to brighten the raspberry flavor and add a subtle citrus note.
• For a nutty twist, try folding in chopped toasted almonds or walnuts into the dough.
• If you prefer a stronger almond flavor, increase almond extract to 1 teaspoon.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container or freezer bag for up to 2 months. Let them thaw at room temperature before serving. Reheat briefly in a warm oven to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, thaw and drain frozen raspberries before mashing to avoid excess moisture, which can affect the dough consistency.

What if I don’t have almond extract?

Almond extract is optional and can be omitted or replaced with an equal amount of vanilla extract for a milder flavor.

Soft and Chewy Raspberry Sugar Cookies Recipe

Print Recipe

★★★★★

4.9 from 97 reviews

These Soft and Chewy Raspberry Sugar Cookies are a delightful treat combining the sweetness of sugar with the tartness of raspberries. Featuring a tender, chewy texture with a subtle hint of almond and lemon zest, these cookies are perfect for any occasion. Rolled in a cinnamon-sugar mixture and baked to golden perfection, they offer a delicious balance of flavors with an optional fresh raspberry and powdered sugar garnish for an elegant touch.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1/2 cup raspberry jam or fresh raspberries, mashed
• 1/2 teaspoon lemon zest (optional)

For Rolling:

• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon

For Garnish (optional):

• Fresh raspberries
• Powdered sugar for dusting

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside to be incorporated later into the wet ingredients.
3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together for about 3 minutes until the mixture becomes light, fluffy, and well combined, which helps create a tender cookie texture.
4. Add Wet Flavors: Add the large egg, vanilla extract, and almond extract if using, into the butter-sugar mixture. Beat these ingredients together until smooth and fully incorporated.
5. Incorporate Raspberries: Mix in the raspberry jam or mashed fresh raspberries along with the optional lemon zest. These add natural sweetness and a bright fruity flavor to the cookie dough.
6. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and maintain a soft texture.
7. Prepare Rolling Mixture: In a small bowl, mix the granulated sugar and cinnamon, which will coat the cookie dough balls and add a slight spiced sweetness.
8. Shape Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll the balls in the cinnamon-sugar mixture evenly to coat.
9. Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Slightly flatten each ball with the back of a spoon or your fingers to promote even baking.
10. Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn a light golden brown and the centers appear set but soft.
11. Cool Cookies: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheet to firm up slightly, then transfer them to a wire rack to cool completely.
12. Optional Garnish: Once cooled, garnish with fresh raspberries and a light dusting of powdered sugar for an elegant and flavorful finish.

Notes

• Using fresh raspberries gives a more natural texture and flavor than jam but may result in a slightly softer cookie.
• The almond extract is optional but adds a lovely depth of flavor and pairs well with raspberry.
• Do not overmix the dough once the flour is added; overworking it can lead to tougher cookies.
• Chilling the dough for 30 minutes before baking can help reduce spreading if desired.
• Store cookies in an airtight container at room temperature for up to 5 days to maintain softness.
• These cookies freeze well after baking; freeze in a single layer and thaw at room temperature before serving.

Keywords: raspberry sugar cookies, soft cookies, chewy cookies, fruit cookies, cinnamon sugar cookies, homemade cookies, raspberry jam cookies