Soft and Chewy Raspberry Sugar Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
