Soft Chewy Raspberry Sugar Cookies (Printable Version)

Tender sugar cookies studded with juicy raspberries and coated in sparkly raspberry sugar for a chewy, fruity treat.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup unsalted butter, softened to room temperature
02 - 3/4 cup granulated sugar
03 - 3/4 cup light brown sugar, packed
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 2 3/4 cups all-purpose flour
07 - 2 tablespoons cornstarch
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt

→ Raspberry Mix

11 - 1 cup fresh raspberries, gently washed and patted dry

→ Coating

12 - 1/4 cup granulated sugar
13 - 2 tablespoons crushed freeze-dried raspberries, optional

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
03 - In the bowl of a stand mixer fitted with paddle attachment or using a hand mixer, cream softened butter, granulated sugar, and brown sugar on medium speed for 3 to 4 minutes until pale, light, and fluffy.
04 - Reduce mixer speed to low. Add eggs one at a time, mixing until just incorporated after each addition. Scrape down bowl sides as needed.
05 - Mix in vanilla extract until fully combined.
06 - Gradually add dry flour mixture on low speed. Mix until just combined, avoiding overmixing.
07 - Gently fold fresh raspberries by hand, taking care not to crush them completely.
08 - In a small bowl, combine 1/4 cup granulated sugar and crushed freeze-dried raspberries if using.
09 - Use a 1.5-tablespoon cookie scoop or spoon to portion dough. Roll each portion between palms to form a smooth ball, then roll in sugar-raspberry mixture until coated.
10 - Place dough balls on prepared baking sheets, spacing about 2 inches apart.
11 - Bake for 10 to 12 minutes, or until edges are set and centers look slightly underbaked.
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.

# Expert Tips:

01 -
  • The dough stays soft and pillowy even after cooling, with none of that dry crumble you sometimes get from sugar cookies.
  • Fresh raspberries break down just enough to create little pockets of natural jam without making the dough wet or sticky.
  • The freeze-dried raspberry coating adds a tart sparkle that balances all the sweetness beautifully.
  • You can make the dough ahead and bake them straight from the fridge whenever a craving hits.
02 -
  • If you skip drying the fresh raspberries, the dough can turn sloppy and the cookies will spread too thin.
  • Chilling the dough for 30 minutes before baking helps the cookies hold their shape and deepens the flavor noticeably.
  • Don't overbake, even if the centers look underdone, they finish cooking on the hot pan after you pull them out.
03 -
  • Weigh your flour if you can, too much makes the cookies dense and they lose that signature chew.
  • If your raspberries are huge, slice them in half so they distribute more evenly through the dough.
  • Use a light hand when folding in the berries, the more you stir, the pinker and mushier everything gets.
  • For a boozy twist, add half a teaspoon of raspberry liqueur to the dough along with the vanilla.
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