Soft & Chewy Raspberry Sugar Cookies
Deliciously soft and chewy raspberry sugar cookies that are easy to make and perfect for any occasion.
Ingredients
For the cookie base
- 1 cup softened butter Use softened butter, not melted.
- 1 cup granulated sugar Classic sugar cookie taste.
- 1/4 cup brown sugar Optional for extra chew.
- 1 large egg Let egg sit out to avoid clumping.
- 1 teaspoon vanilla extract Essential for flavor.
- 2 cups all-purpose flour Use lightly spooned flour.
- 1 teaspoon baking powder For gentle lift.
- 1/2 teaspoon salt Enhances flavor.
For the raspberry filling
- 1 cup freeze dried raspberries Crush lightly before folding in.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter and sugar until light and fluffy, about 1 to 2 minutes.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Combine the dry ingredients with the wet ingredients and mix just until the flour disappears.
- Gently fold in the raspberries, being careful not to smash them.
- Scoop the dough into balls, about 1.5 tablespoons each. Roll in sugar if desired.
Baking
- Bake in the preheated oven for 9 to 11 minutes, until edges look set and centers are slightly soft.
- Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for 3-4 days. To keep them soft, add a slice of bread in the container. Cookies can be frozen for up to 2 months.