e Soft and Chewy Raspberry Sugar Cookies Recipe
If you’re searching for the ultimate treat that’s both berry-bright and impossibly plush, get ready to fall in love with these e Soft and Chewy Raspberry Sugar Cookies. Each bite brings a playful pop of raspberry and a melt-in-your-mouth texture that makes it nearly impossible to stop at just one. Perfect for cookie swaps, afternoon coffee breaks, or whenever you need a dose of comfort, this recipe has quickly climbed the ranks as one of my personal favorites—seriously, baking a batch is all it takes to make any day a little rosier!
Ingredients You’ll Need
There’s beauty in simplicity when it comes to e Soft and Chewy Raspberry Sugar Cookies. Each ingredient brings its own magic, resulting in a beautifully balanced treat that’s crisp at the edges, tender inside, and radiant with raspberry color and aroma.
- All-purpose flour: Provides structure to the cookies, keeping them soft without spreading too much.
- Baking soda: Helps the cookies rise, ensuring a pleasant lift and light chewiness.
- Cream of tartar: Gives that classic sugar cookie tang and softness, working in tandem with the baking soda.
- Salt: Balances the sweetness and enhances the overall flavor profile.
- Unsalted butter (softened): Adds richness and those crisp-tender edges that make each cookie delightful.
- Granulated sugar: Sweetens the dough and makes for a pretty sparkly exterior when rolling the cookies.
- Large egg: Binds the dough and contributes to that lush, chewy texture we love.
- Vanilla extract: Provides warmth and rounds out the berry notes.
- Almond extract (optional): A flavor boost that complements raspberries with a delicate, nutty finish.
- Freeze-dried raspberries (crushed): Packs real raspberry flavor without adding moisture, giving the cookies a gorgeous pink fleck and fruity zing.
- Additional sugar for rolling: Creates a signature crackly exterior and a tiny bit of crunch in every bite.
How to Make e Soft and Chewy Raspberry Sugar Cookies
Step 1: Prep Your Baking Gear
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This little bit of prep keeps the cookies from sticking and guarantees that perfect golden bottom every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Properly combining these ensures even leavening and that signature soft, tender crumb in your e Soft and Chewy Raspberry Sugar Cookies.
Step 3: Cream the Butter and Sugar
Grab a large mixing bowl and beat the softened butter and granulated sugar together until the mixture turns pale and fluffy—about 2 to 3 minutes. This step is key for that crave-worthy soft and chewy texture.
Step 4: Add Wet Ingredients
Add in the egg, vanilla extract, and the almond extract (if you’re using it). Mix until everything looks creamy and uniform, ensuring the cookies bake up with the richest flavor possible.
Step 5: Combine the Wet and Dry
Slowly introduce the dry ingredients to the wet mixture, stirring just until everything is blended. Overmixing can make cookies tough, so stop as soon as you don’t see any streaks of flour.
Step 6: Fold in the Raspberries
Gently stir in the crushed freeze-dried raspberries until they’re evenly distributed. These ruby-red bits will beautifully color the dough and add intense berry flavor in every bite of your e Soft and Chewy Raspberry Sugar Cookies.
Step 7: Shape and Coat
Using a scoop or tablespoon, form the dough into balls (about 1.5 tablespoons each). Roll each ball in granulated sugar to give your cookies that irresistible sparkle and delicate crunch on the outside.
Step 8: Bake
Arrange the cookie dough balls on your prepared baking sheets, spacing them 2 inches apart. Bake for 9 to 11 minutes—just until the edges are set and the centers look a bit underbaked. Trust me, they’ll finish setting up as they cool, locking in that signature chew.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes (they’ll be fragile at first), then transfer to a wire rack to cool completely. Pour a glass of milk or brew a cup of tea—your moment of cookie bliss is here.
How to Serve e Soft and Chewy Raspberry Sugar Cookies
Garnishes
For an extra-fancy touch, sprinkle the tops with a few more crushed freeze-dried raspberries after baking—or even a dusting of powdered sugar. Fresh raspberries or a drizzle of melted white chocolate can elevate these treats from everyday snack to special occasion showstopper.
Side Dishes
Pair these e Soft and Chewy Raspberry Sugar Cookies with a scoop of vanilla ice cream or some tangy lemon curd for a dreamy dessert plate. They’re also delightful alongside a fruit salad or a steaming mug of hot chocolate for cool-weather afternoons.
Creative Ways to Present
Stack the cookies in a pretty jar and tie with ribbon for a gorgeous homemade gift. For gatherings, arrange them in a spiral on a platter, or tuck them into lunchboxes for a surprise midday pick-me-up. You can even sandwich some raspberry or lemon buttercream between two cookies for a homemade “cookie sandwich” moment.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your e Soft and Chewy Raspberry Sugar Cookies fresh in an airtight container at room temperature for up to 5 days. If you’re a fan of that ultra-soft bite, tuck a slice of sandwich bread in the container to lock in moisture.
Freezing
These cookies are made for advance planning! Just freeze the baked cookies in a single layer, then transfer to a zip-top bag. You can also freeze the unbaked dough balls—just roll in sugar right before baking. They’ll keep for up to 2 months and bake straight from the freezer; just add a minute or two to the baking time.
Reheating
To revive that fresh-from-the-oven appeal, warm your cookies in a 300°F oven for 2 to 3 minutes, or zap in the microwave for a few seconds—just until they’re soft and the aroma of raspberry fills your kitchen again.
FAQs
Can I use fresh or frozen raspberries instead of freeze-dried?
It’s best to stick with freeze-dried raspberries for e Soft and Chewy Raspberry Sugar Cookies—the moisture in fresh or frozen berries can make the cookies spread too much and throw off the texture.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough (tightly covered) for up to 48 hours. Just let it come back to room temperature before shaping, coating with sugar, and baking for best results.
Can I double the recipe for a larger batch?
Yes! This recipe scales beautifully. Just be sure to space the cookies well on the baking sheets and, if baking multiple trays at once, rotate them halfway through to ensure even baking.
Is almond extract necessary?
Almond extract is totally optional—it just adds a subtle depth that brings out the berry flavor. If you skip it, your e Soft and Chewy Raspberry Sugar Cookies will still be delicious!
My cookies seem dry. What went wrong?
Most likely, they were a bit overbaked or had a bit too much flour. Remember to pull the cookies when they look slightly underdone in the center and to measure your flour by spooning and leveling for the most tender, chewy cookie.
Final Thoughts
I can’t recommend these e Soft and Chewy Raspberry Sugar Cookies enough—they bring pure joy from the very first whiff to the last crumb. Whether you’re baking for friends, family, or just to treat yourself, these cookies are the perfect way to brighten any mood. So grab your mixing bowl and give them a try; I promise, they’ll win hearts (and taste buds) wherever they go!
Print
e Soft and Chewy Raspberry Sugar Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet and tangy flavors with these soft and chewy raspberry sugar cookies. Perfect for any occasion, these cookies are sure to be a hit with everyone!
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/3 cup freeze-dried raspberries (crushed into small pieces)
- additional sugar for rolling
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Mix the wet ingredients: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and almond extract (if using), and mix until well combined.
- Combine the ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the crushed freeze-dried raspberries.
- Shape and bake: Scoop the dough into balls, roll them in granulated sugar, and place on baking sheets. Bake for 9–11 minutes until edges are set. Cool before serving.
Notes
- For a stronger raspberry flavor, increase the amount of freeze-dried raspberries to 1/2 cup.
- Do not overbake—cookies will continue to set as they cool.
- Almond extract enhances the berry flavor but can be omitted.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
