Save These Soft Chewy Raspberry Sugar Cookies are a fruit-forward delight, offering a pillowy texture and a sweet, crunchy coating. Studded with fresh, juicy raspberries, each cookie provides a bright burst of flavor that perfectly complements the buttery sugar cookie base.
Save Perfect for berry lovers, these tender treats combine a classic dessert profile with vibrant seasonal fruit. The addition of cornstarch ensures the cookies stay soft and chewy, making them an irresistible addition to any dessert table.
Ingredients
- Wet Ingredients: 1 cup unsalted butter (softened), ¾ cup granulated sugar, ¾ cup light brown sugar (packed), 2 large eggs (room temperature), 2 teaspoons vanilla extract.
- Dry Ingredients: 2 ¾ cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt.
- Raspberry Mix: 1 cup fresh raspberries, gently washed and patted dry.
- Coating: ¼ cup granulated sugar, 2 tablespoons crushed freeze-dried raspberries (optional).
Instructions
- Step 1
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Step 2
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Step 3
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes, until pale, light, and fluffy.
- Step 4
- Reduce mixer speed to low. Add eggs one at a time, mixing until just incorporated after each addition. Scrape down sides as needed.
- Step 5
- Mix in vanilla extract until fully combined.
- Step 6
- Gradually add the dry flour mixture on low speed. Mix until just combined—do not overmix.
- Step 7
- Gently fold in the fresh raspberries by hand, taking care not to crush them completely.
- Step 8
- In a small bowl, combine ¼ cup granulated sugar and crushed freeze-dried raspberries (if using).
- Step 9
- Use a 1.5-tablespoon cookie scoop or spoon to portion dough. Roll each portion between your palms to form a smooth ball, then roll in the sugar–raspberry mixture until coated.
- Step 10
- Place dough balls on prepared baking sheets, spacing about 2 inches apart.
- Step 11
- Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
- Step 12
- Remove from oven and let cookies rest on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving or storing.
Zusatztipps für die Zubereitung
For the best results, chill the dough for 30 minutes before baking to help cookies keep their shape and enhance the flavor. Using a stand mixer and a 1.5-tablespoon cookie scoop will help ensure a uniform texture and size for all 24 cookies.
Varianten und Anpassungen
For extra raspberry flavor, swirl 1 teaspoon of raspberry jam into each dough ball before rolling in the sugar coating. If fresh raspberries are too delicate, you can substitute them with ¾ cup of crushed freeze-dried raspberries mixed directly into the dough.
Serviervorschläge
Store these cookies in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months to enjoy later. They are best served with a cold glass of milk or as a bright, fruity dessert after a vegetarian meal.
Save These 190-calorie cookies contain wheat, eggs, and milk. By following these steps, you will achieve the perfect balance of a tender interior and a sparkly, sweet raspberry crust every time you bake.
Recipe FAQ
- → Can I use frozen raspberries for these creations?
For best results, fresh raspberries are recommended to maintain their delicate texture and prevent excess moisture from affecting the dough. If you must use frozen, do not thaw them; fold them into the dough quickly and be aware that the baking time might need to be extended slightly.
- → Why is chilling the dough beneficial?
Chilling the dough helps these sugar creations maintain their shape during baking, preventing them from spreading too much and ensuring a delightful, pillowy texture. It also allows the flavors to meld more deeply, resulting in a richer taste.
- → What's the best way to store these baked goods?
Store these delectable treats in an airtight container at room temperature for up to 4 days to keep them fresh and soft. For longer preservation, they can be frozen for up to 3 months in a sealed container.
- → How can I intensify the raspberry flavor?
To boost the berry goodness, you can swirl 1 teaspoon of raspberry jam into the center of each dough ball before rolling it in the sugar coating. Additionally, incorporating crushed freeze-dried raspberries into the coating mixture will enhance the flavor without introducing extra moisture.
- → My dough is too sticky to roll; what should I do?
If your dough feels excessively sticky, it might be due to butter that was too soft or warm. Try chilling the dough for an additional 15-30 minutes; this often firms it up enough to be easily rolled into smooth balls. Lightly dusting your hands with a little flour can also help.
- → Are there options for dietary modifications?
As this formulation stands, it contains wheat (gluten), eggs, and milk (from butter). Significant ingredient substitutions would be required for gluten-free or dairy-free diets, which would likely alter the final texture and taste profile of the baked good.