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Soft and Chewy Raspberry Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 54 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Soft and Chewy Raspberry Sugar Cookies are a delightful twist on classic sugar cookies, featuring natural raspberry flavor and vibrant pink color from freeze-dried raspberries. Perfectly soft in the center with a lightly crisp edge, they offer a fruity sweetness and a tender texture that’s irresistible. Ideal for dessert or a sweet snack, these cookies are simple to make and deliciously satisfying.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)

Flavoring

  • 1/2 cup freeze-dried raspberries, crushed into powder
  • Extra granulated sugar for rolling the dough balls

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender cookie texture.
  4. Add Egg and Extracts: Mix in the large egg, vanilla extract, and almond extract if using, until fully combined and smooth.
  5. Incorporate Raspberry Powder: Stir in the crushed freeze-dried raspberry powder to infuse the dough with natural fruity flavor and a lovely pink hue.
  6. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until all flour is incorporated to avoid overmixing and tough cookies.
  7. Shape and Roll Dough: Scoop the dough into approximately 1-inch balls. Roll each ball in extra granulated sugar to add a sweet, slightly crunchy coating.
  8. Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets spaced about 2 inches apart to allow for spreading during baking.
  9. Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set and slightly golden but the centers remain soft and chewy.
  10. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Freeze-dried raspberries provide natural raspberry flavor and color without introducing moisture, which helps maintain the cookie’s texture. Avoid substituting with fresh or frozen raspberries.
  • For an extra special treat, consider adding white chocolate chips to the dough for a sweet contrast to the raspberry flavor.
  • Ensure butter is softened to room temperature for easier creaming and better texture.
  • Do not overbake to maintain the soft and chewy texture; remove cookies when edges are set but centers are still soft.

Find it online: https://slsrecipes.com/soft-and-chewy-raspberry-sugar-cookies-recipe/