Oh my goodness, let me tell you about the joy of baking these soft and chewy raspberry sugar cookies! There’s something truly magical about the way the sweet, buttery sugar cookie dough pairs with the tart burst of fresh raspberries. Honestly, every time I pull these cookies out of the oven, the aroma fills my kitchen and brings a smile to my face. It’s like a warm hug on a plate!

These cookies are not just a treat; they’re a celebration of flavors and textures. The softness of the cookie combined with the delightful chewiness makes for an irresistible bite. Trust me, once you try them, you’ll be hooked! Plus, they’re super easy to whip up, making them perfect for any occasion—whether you’re hosting friends or just treating yourself on a cozy afternoon. So, grab your apron and let’s get baking; you’re going to love these little gems!

Ingredients for Soft and Chewy Raspberry Sugar Cookies

Gather these simple yet essential ingredients to create the most delightful cookies! Each one plays a key role in achieving that perfect soft and chewy texture, along with the burst of raspberry goodness. Here’s what you’ll need:

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh raspberries, gently washed and dried

Make sure your butter is really softened; it helps create that light and fluffy dough we’re going for. And of course, fresh raspberries are a must! They add that lovely tartness that makes these cookies so special. Now, let’s get ready to bake!

How to Prepare Soft and Chewy Raspberry Sugar Cookies

Alright, let’s dive into the process of making these delicious cookies! Follow these steps closely, and you’ll have perfectly soft and chewy raspberry sugar cookies in no time. I promise, it’s easier than it looks!

Preheat the Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures your cookies bake evenly and achieve that lovely golden edge. Trust me, no one likes undercooked cookies, so don’t skip this part!

Creaming the Butter and Sugar

Next up, grab a mixing bowl and cream together the softened butter and granulated sugar. Use an electric mixer or a good old-fashioned whisk—whatever you have on hand! You’ll want to mix until the mixture is light and fluffy, which usually takes about 2-3 minutes. This step is key because it incorporates air into the dough, giving your cookies that dreamy texture.

Mixing in the Egg and Vanilla

Now, add in your large egg and the vanilla extract. Mix everything together until it’s well combined. You want to see a smooth, creamy consistency. The vanilla adds such a lovely aroma and flavor, so don’t be tempted to skip it!

Combining Dry Ingredients

In a separate bowl, combine your all-purpose flour, baking powder, and salt. Mixing these dry ingredients separately is crucial because it ensures that the baking powder and salt are evenly distributed throughout the flour. This little step helps your cookies rise beautifully and taste just right!

Incorporating Raspberries

Now, here comes the fun part—folding in the raspberries! Gently add the dry mixture to the wet ingredients and mix until just combined. Then, carefully fold in the fresh raspberries with a spatula. Be gentle here, my friend! You don’t want to mash them up too much; we want those lovely little bursts of tartness in every bite.

Baking the Cookies

Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Make sure to leave some space between each cookie because they’ll spread a bit while baking. Pop them into your preheated oven and bake for about 10-12 minutes or until the edges are lightly golden. Keep an eye on them towards the end—oven temperatures can vary, and you want them just right!

Cooling Instructions

Once they’re done baking, let the cookies cool on the baking sheet for a few minutes. This is crucial because it allows them to set up a bit more before you move them. After a few minutes, transfer them to a wire rack to cool completely. Oh, the smell in your kitchen is going to be heavenly!

Why You’ll Love This Recipe

• Quick and easy preparation—perfect for when you need a sweet treat in a hurry!
• Delightful flavor combination of buttery sugar cookies and fresh, tart raspberries.
• Soft and chewy texture that melts in your mouth—seriously, they’re heavenly!
• Made with fresh ingredients, ensuring the best taste and quality.
• Yields a generous batch—24 cookies to share (or not, no judgment here!).
• Perfect for any occasion, from casual afternoons to fancy gatherings.
• They make your kitchen smell amazing while they bake—who doesn’t love that?

Tips for Success

To ensure your soft and chewy raspberry sugar cookies turn out absolutely perfect, I’ve gathered some of my best tips just for you! Trust me, these little nuggets of wisdom will help you nail this recipe every time.

• Chill the Dough: If you want thicker cookies with a little more structure, consider chilling the dough for about 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much in the oven.
• Use Fresh Raspberries: Always opt for fresh raspberries if you can. They add the best flavor and juiciness to the cookies. Plus, frozen ones can make the dough too wet, which might affect the texture.
• Don’t Overmix: When you’re combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to tough cookies. We want them soft and tender, not chewy in a bad way!
• Watch the Baking Time: Keep an eye on your cookies as they bake! Ovens can be sneaky, so start checking them a minute or two before the recommended time. You want the edges to be lightly golden while the centers are still soft.
• Let Them Cool: Remember to let the cookies cool on the baking sheet for a few minutes before transferring them. This helps them set properly and keeps them from breaking apart. Patience is key!
• Experiment with Flavors: Feel free to add a pinch of lemon zest or almond extract for a fun twist! The flavor combinations are endless, and you might just discover your new favorite variation.

By keeping these tips in mind, you’re well on your way to baking the most delicious raspberry sugar cookies ever. Happy baking, and enjoy every bite!

Nutritional Information

Now, let’s chat about the nutritional goodness of these soft and chewy raspberry sugar cookies! Keep in mind that the following information is an estimate per cookie, so it can vary a bit based on your exact ingredients and portion sizes. Here’s what you can expect:

• Calories: 120
• Sugar: 8g
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 60mg
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 1g

So, while you’re indulging in these delightful cookies, you can feel a little better knowing the nutritional breakdown. They’re a sweet treat, but with a touch of fruitiness from those lovely raspberries, making each bite a bit more special. Enjoy them in moderation, and trust me, they’re worth every calorie!

FAQ About Soft and Chewy Raspberry Sugar Cookies

Got questions about these soft and chewy raspberry sugar cookies? Don’t worry, I’ve got you covered! Here are some of the most common inquiries I get, along with my answers to help you bake with confidence.

How should I store these cookies?

To keep your cookies fresh and tasty, store them in an airtight container at room temperature. They’ll stay delicious for about 3-5 days. If you want to keep them longer, you can freeze them! Just make sure to wrap them tightly in plastic wrap and then place them in a freezer bag. They’ll be good for up to 2 months.

Can I use frozen raspberries instead of fresh?

While fresh raspberries are definitely best for this recipe because of their flavor and texture, you can use frozen raspberries in a pinch. Just be aware that they might release more juice, which can affect the dough. If using frozen, try to thaw and drain them before folding them in.

What if I don’t have unsalted butter?

No problem! You can use salted butter instead; just reduce the amount of added salt in the recipe by about half. It’ll still work perfectly, and you’ll get that lovely buttery flavor!

Can I make these cookies gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Just make sure it contains xanthan gum or add a little yourself to help with the texture. Your cookies will still turn out delicious!

What can I use instead of vanilla extract?

If you’re out of vanilla extract, you can use almond extract for a different flavor twist! Just remember that almond extract is stronger, so use half the amount. You could also try a splash of maple syrup for a unique taste!

Can I add other mix-ins?

Definitely! Feel free to get creative. Chopped white chocolate, dark chocolate chips, or even nuts can be great additions. Just keep in mind that if you add too many extras, you might need to adjust the flour a bit to maintain the right consistency.

How do I know when the cookies are done?

Check your cookies around the 10-minute mark. They should be lightly golden around the edges but still soft in the center. Remember, they’ll continue to cook a little more as they cool on the baking sheet, so don’t overbake them!

Can I make the dough ahead of time?

You bet! You can make the dough ahead of time and chill it in the refrigerator for up to 2 days. Just let it sit out for a few minutes at room temperature before you scoop and bake, so it’s easier to work with.

I hope this FAQ section helps clear up any questions you might have about making your own soft and chewy raspberry sugar cookies! Baking should be fun and stress-free, so don’t hesitate to reach out if you have more questions. Happy baking!

Serving Suggestions

Now that you’ve baked a delicious batch of soft and chewy raspberry sugar cookies, let’s talk about how to enjoy them to the fullest! Trust me, pairing these cookies with the right items can elevate your treat time from delightful to absolutely divine!

First off, I love serving these cookies with a steaming cup of tea or coffee. The warmth of the drink complements the sweetness and tartness of the cookies perfectly. Imagine sinking your teeth into a soft cookie while sipping a cozy cup of Earl Grey or a rich espresso—heavenly!

If you’re in the mood for something a bit more refreshing, try pairing your cookies with a glass of cold milk. There’s just something about the classic cookie and milk combo that never gets old. Plus, the milk helps balance out the sweetness and enhances the raspberry flavor.

For a fun twist, you could also serve these cookies with a scoop of vanilla ice cream. Imagine the soft, warm cookie melting into the cold, creamy ice cream. It’s a match made in dessert heaven! You can even drizzle a little chocolate or raspberry sauce on top for an extra sweet touch.

And don’t forget about fresh fruit! A side of sliced strawberries or a small bowl of mixed berries can make for a beautiful presentation and add some freshness to your dessert spread. It’s like a mini fruit salad that complements every bite of those delicious cookies!

Whether you’re hosting a gathering or just enjoying a sweet treat at home, these serving suggestions will take your soft and chewy raspberry sugar cookies to the next level. Enjoy every delicious moment!

For more delicious recipes, check out this raspberry cookie recipe or this creamy garlic pasta recipe for a delightful meal pairing!

Soft and Chewy Raspberry Sugar Cookies: 24 Delicious Moments

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• Author: Julia marin
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Soft and chewy raspberry sugar cookies are a delightful treat. They combine the sweetness of sugar cookies with the tartness of fresh raspberries.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh raspberries

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, cream together butter and sugar until light and fluffy.
3. Add egg and vanilla extract. Mix well.
4. In another bowl, combine flour, baking powder, and salt.
5. Gradually add dry ingredients to the wet mixture, mixing until well combined.
6. Gently fold in raspberries.
7. Drop spoonfuls of dough onto a baking sheet.
8. Bake for 10-12 minutes or until edges are lightly golden.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

• Store cookies in an airtight container.
• Use fresh raspberries for the best flavor.
• Chill dough for 30 minutes for thicker cookies.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 8g
• Sodium: 60mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 20mg

Keywords: soft and chewy raspberry sugar cookies