Soft and Chewy Raspberry Sugar Cookies
Delicious cookies bursting with the sweetness of fresh raspberries, perfect for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Perfect for blending into the dough.
- 1 cup granulated sugar Provides sweetness and a delightful crunch.
- 1 cup brown sugar, packed Adds rich caramel flavor and moisture.
- 2 large eggs Brings richness and structure to the cookies.
- 2 teaspoons vanilla extract Infuses a warm, aromatic note.
- 3 cups all-purpose flour Gives the cookies their lovely texture.
- 1 teaspoon baking soda Helps the cookies rise.
- 1/2 teaspoon baking powder Contributes to a soft, chewy bite.
- 1/2 teaspoon salt Balances the sweetness.
- 1 cup fresh or frozen raspberries Bursting with juicy flavor.
- 1/4 cup powdered sugar for dusting Adds a beautiful finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually stir the dry mixture into the wet ingredients until just combined.
- Gently fold in the raspberries.
- Using a cookie scoop or tablespoon, place dough balls onto parchment-lined baking sheets, spaced 2 inches apart.
Baking
- Bake for 10-12 minutes or until edges are lightly golden and the centers remain soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Dust with powdered sugar if desired, and enjoy!
Notes
Use frozen raspberries straight from the freezer to prevent excess moisture. Bake time may vary based on your oven. For extra chewiness, let cookies cool slightly on baking sheet before transferring to wire racks.