Soft Chewy Raspberry Sugar Cookies (Printable format)

Tender sugar cookies studded with fresh raspberries and rolled in sparkly berry sugar for chewy, fruity goodness.

# 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 the paddle attachment or using a hand mixer, cream the 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 the dry flour mixture on low speed. Mix until just combined without overmixing.
07 - Gently fold in the 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 your palms to form a smooth ball, then roll in the 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 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 Advice:

01 -
  • The dough stays ridiculously soft and chewy, even a day later, thanks to a little cornstarch magic.
  • Fresh raspberries bake into tender, tart jewels that contrast perfectly with the sweet, pillowy crumb.
  • Rolling them in raspberry sugar makes them look like something from a bakery case, but the effort is minimal.
  • You can freeze the dough balls and bake them straight from the freezer whenever a craving hits.
02 -
  • If you skip drying the raspberries, the dough can turn soggy and the cookies will spread too thin in the oven.
  • Chilling the dough for thirty minutes before baking makes a noticeable difference in shape and chewiness.
  • Pulling the cookies out when they look slightly underbaked is key, they continue cooking on the hot pan as they rest.
03 -
  • Using both fresh and freeze-dried raspberries gives you deep flavor without making the dough wet or the cookies flat.
  • If your raspberries are very ripe and fragile, freeze them for ten minutes before folding them in so they hold their shape better.
  • For a professional finish, press a halved fresh raspberry gently into the top of each dough ball right before baking.
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