There’s something incredibly special about baking sweet raspberry sugar cookies that just fills my heart with joy! I remember the first time I made these delightful treats; the kitchen was filled with the most heavenly aroma of butter and sugar, mixed with a hint of fresh raspberries. As I pulled the cookies from the oven, I could hardly wait for them to cool before I took a bite. The soft, chewy texture combined with bursts of sweet-tart raspberry made for a cookie experience I’ll never forget! They’re perfect for any occasion—whether it’s a cozy family gathering or just a little indulgence for yourself. Trust me, once you take a bite, you’ll be hooked on these cookies just like I am! So let’s dive into this recipe together and bring a little sweetness into our lives!
Ingredients for Sweet Raspberry Sugar Cookies
Gathering the right ingredients is key to making these delightful cookies. Here’s what you’ll need:
- 1 cup butter, softened (make sure it’s nice and creamy for easy mixing)
- 1 cup granulated sugar (this adds that classic sweetness)
- 1 cup powdered sugar (for a touch of smoothness)
- 2 large eggs (room temperature works best)
- 1 teaspoon vanilla extract (because who doesn’t love vanilla?)
- 4 cups all-purpose flour (sifted for a lighter texture)
- 1 teaspoon baking powder (to give the cookies a lovely lift)
- 1/2 teaspoon salt (helps balance the sweetness)
- 1 cup fresh raspberries (gently rinsed and dried—these are the star of the show!)
Trust me, having these ingredients ready to go will make the baking process smooth and fun! Enjoy the sweet anticipation as you gather them all together!
How to Prepare Sweet Raspberry Sugar Cookies
Now that we’ve got our ingredients ready, let’s get baking! Follow these simple steps to whip up your sweet raspberry sugar cookies that are sure to wow everyone. I promise, it’s easier than it sounds!
Step 1: Preheat the Oven
First things first, let’s get that oven preheated to 350°F (175°C). Preheating is super important because it ensures even baking, giving you cookies that are golden on the outside and soft on the inside. Trust me, you don’t want to skip this step!
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar. I like to use an electric mixer for this part—mix until the mixture is light and fluffy. This step is crucial because it incorporates air into the batter, making your cookies tender and delightful!
Step 3: Add Eggs and Vanilla
Next, crack in those two large eggs and add the vanilla extract. Mix until everything is well combined and smooth. You’ll want to scrape down the sides of the bowl to make sure all the ingredients are evenly mixed in. That beautiful vanilla aroma will start to fill your kitchen!
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This is where we take the dry ingredients and combine them to ensure the baking powder is evenly distributed throughout the flour. It makes such a difference in the final texture!
Step 5: Combine Wet and Dry Ingredients
Now, gradually add the dry mixture to the wet ingredients. I like to do this in batches, mixing until just combined. Don’t overmix! You want to keep that lovely light texture. It’s okay if there are a few flour streaks left!
Step 6: Fold in Raspberries
Here comes the fun part—gently fold in the fresh raspberries! Use a spatula to carefully mix them in without breaking them apart. We want those beautiful bursts of raspberry goodness in each cookie!
Step 7: Shape and Bake Cookies
Drop spoonfuls of dough onto a baking sheet lined with parchment paper. I usually leave about two inches between each dollop because these cookies will spread a bit. Bake them in the preheated oven for about 10-12 minutes or until the edges are lightly golden. Oh, the smell is going to be heavenly!
Step 8: Cooling Process
Once they’re out of the oven, let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. This step is super important as it helps maintain that perfect chewy texture. You’ll want to wait before diving in, but I promise it’ll be worth it!
Tips for Success
To make sure your sweet raspberry sugar cookies turn out perfectly every time, here are a few handy tips! First, keep an eye on your cookie size; if you prefer larger cookies, just adjust the baking time slightly. Bigger cookies might need an extra minute or two in the oven, so watch for that golden edge!
Also, don’t forget to store your cookies in an airtight container once they’ve cooled. They’ll stay fresh and delicious for up to a week, but I bet they won’t last that long! If you want to keep some for later, you can freeze the dough in balls and bake them fresh whenever you crave a warm cookie—what a treat!
Lastly, if fresh raspberries aren’t available, don’t hesitate to use frozen ones; just make sure to thaw and drain them first. Happy baking!
Nutritional Information
When it comes to enjoying sweet raspberry sugar cookies, it’s always good to know what you’re indulging in! Please keep in mind that nutrition values can vary based on the specific ingredients and brands you choose, so these are just estimates:
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 50mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
Enjoy these cookies as a delightful treat, and remember to savor every sweet bite! Your taste buds will thank you!
FAQ About Sweet Raspberry Sugar Cookies
I know you might have a few questions about making these sweet raspberry sugar cookies, so let’s tackle some common ones that pop up often!
Can I use frozen raspberries instead of fresh? Absolutely! If fresh raspberries aren’t available, frozen ones work just fine. Just make sure to thaw and drain them well to avoid excess moisture in your cookies.
How should I store the cookies? Once they’ve completely cooled, store your cookies in an airtight container at room temperature. They should stay fresh for about a week—if they last that long!
Can I make the dough ahead of time? Yes! You can prepare the dough ahead of time and keep it in the fridge for up to 3 days. Alternatively, you can freeze the dough in balls and bake them fresh whenever you’re craving a warm cookie!
What can I do if my cookies spread too much? If your cookies spread more than you’d like, try chilling the dough for at least 30 minutes before baking. This helps them maintain their shape better in the oven.
Can I add other flavors or mix-ins? Definitely! Feel free to experiment with adding white chocolate chips or a hint of lemon zest for a delightful twist. The possibilities are endless!
Why You’ll Love This Recipe
- Quick and easy to whip up—perfect for last-minute cravings!
- Deliciously soft and chewy with bursts of fresh raspberry flavor.
- Great for any occasion, from cozy family gatherings to holiday parties.
- Simple ingredients you probably already have in your pantry.
- Fun to make with kids or friends—everyone loves cookie baking!
- They make your kitchen smell amazing while baking!
Serving Suggestions
These sweet raspberry sugar cookies are absolutely delightful on their own, but they can be even better when paired with a few tasty companions! I love serving them alongside a warm cup of tea or a rich cup of coffee—the flavors just complement each other beautifully. For gatherings, try arranging a platter with these cookies next to some fresh fruit or a creamy cheese board; the sweetness of the cookies pairs wonderfully with savory cheeses! You can even add a scoop of vanilla ice cream for a delicious dessert twist. Trust me, your friends and family will be coming back for seconds!
For more delicious recipes, check out this raspberry cookies recipe or these cream cheese raspberry thumbprint cookies.
Print
Sweet Raspberry Sugar Cookies That Will Melt Your Heart
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious sweet raspberry sugar cookies perfect for any occasion.
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together butter, granulated sugar, and powdered sugar.
- Add eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the fresh raspberries gently.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 10-12 minutes or until edges are lightly golden.
- Cool on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- Use frozen raspberries if fresh are not available.
- Adjust baking time based on cookie size.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: sweet raspberry sugar cookies
