Soft Chewy Raspberry Sugar Cookies (Printable View)

Tender cookies with fresh raspberries and sparkly raspberry-sugar coating. Pillowy texture with bright berry flavor.

# 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

# How To Make It:

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 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, 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.

# Best Practices:

01 -
  • The centers stay cloud-soft even after cooling, with just enough chew at the edges to feel like a real sugar cookie.
  • Fresh raspberries break open in the oven and leave little pockets of jammy sweetness that surprise you with every bite.
  • The sparkly raspberry-sugar coating gives each cookie a faint berry perfume before you even taste it.
  • They look like something from a bakery case but come together with pantry staples and one bowl of fruit.
02 -
  • If you skip drying the raspberries, the dough will turn pink and wet in spots, and the cookies will spread too thin.
  • Chilling the dough for thirty minutes before scooping helps the cookies hold their shape and makes the flavor even better.
  • Don't overbake, pull them out when the centers still look slightly underdone or they'll turn dry instead of chewy.
  • Room temperature butter and eggs are not optional, cold ingredients will make the dough grainy and the cookies will bake unevenly.
03 -
  • If your raspberries are very ripe and fragile, freeze them for ten minutes before folding them into the dough so they hold their shape better.
  • For a deeper berry flavor, toss the raspberries with a teaspoon of sugar and let them sit for five minutes before folding them in, this draws out a little juice that flavors the dough.
  • Press each dough ball slightly flat before baking if you want a thinner, chewier cookie with more crisp edges.
  • Save any leftover freeze-dried raspberry powder and sprinkle it over the cookies right after they come out of the oven for an extra burst of color.
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