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Raspberry Sugar Cookies

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Sugar cookies are a timeless classic, but when you infuse them with the tangy sweetness of raspberries, they transform into something truly special. These Raspberry Sugar Cookies are soft, buttery, and bursting with fruity flavor. They’re as beautiful as they are delicious, with a delicate pink hue that feels perfect for any celebration.

The first time I baked these, it was for a summer picnic. The moment they hit the table, they disappeared as quickly as I’d made them. Now, they’re my go-to cookie for adding a pop of color and flavor to any occasion. Let’s make these irresistible cookies together and create a little magic in the kitchen.

These Raspberry Sugar Cookies take the classic sugar cookie to a new level with the addition of fresh raspberries. Soft, buttery, and delicately sweet, they’re perfect for everything from tea parties to holiday baking. Easy to make and impossible to resist, these cookies are a must-try for any dessert lover.

Exciting Story

The first time I made these cookies, I added them to a dessert platter for a family gathering. While everyone enjoyed the brownies and cupcakes, these cookies were the surprise hit. “What’s the secret ingredient?” my mom asked after her second bite. When I told her it was fresh raspberries, she couldn’t believe how much flavor they packed. They’ve been a staple in our family ever since.

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Why These Raspberry Sugar Cookies

What Makes It Special

  • Fruity Twist: Fresh raspberries add a tangy-sweet flavor that pairs perfectly with the buttery cookie base.
  • Soft and Chewy: The perfect texture for a sugar cookie, with a slight crisp on the edges.
  • Beautiful Presentation: Naturally pink and perfect for gifting or entertaining.
  • Versatile: Great for holidays, birthdays, or a simple sweet treat.

What You Need for Raspberry Sugar Cookies

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup fresh raspberries, mashed
  • 2 tbsp powdered sugar (optional, for rolling)

How to Make Raspberry Sugar Cookies

  1. Prepare the Dough: In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
  2. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Add the Raspberries: Gently fold in the mashed raspberries. The dough will become slightly pink and moist. Cover and chill in the refrigerator for 30 minutes to firm up.
  4. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. Form the Cookies: Scoop tablespoons of dough and roll into balls. If desired, roll the balls in powdered sugar for a crackled effect. Place the dough balls 2 inches apart on the prepared baking sheets.
  6. Bake: Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers should still look slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
  7. Serve: Enjoy these cookies warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

Tips for Raspberry Sugar Cookies

  • Use fresh, ripe raspberries for the best flavor and color.
  • If the dough becomes too sticky, chill it longer or add a tablespoon of flour.
  • For extra sweetness, drizzle the cooled cookies with a simple glaze made from powdered sugar and lemon juice.

Substitutions and Variations

  • Substitute fresh raspberries with freeze-dried raspberry powder for a more intense flavor.
  • Add white chocolate chips or shredded coconut for extra texture.
  • Use almond extract instead of vanilla for a nutty flavor twist.

Make a Healthier Version

  • Use whole wheat pastry flour for added fiber.
  • Replace half the butter with unsweetened applesauce for a lighter option.
  • Reduce the sugar slightly and let the natural sweetness of the raspberries shine.

Closing for Raspberry Sugar Cookies

And there you have it! These Raspberry Sugar Cookies are the perfect combination of classic and creative. With their soft texture, fruity flavor, and beautiful pink hue, they’re sure to delight anyone who takes a bite. Don’t forget to share your creations and explore more of our inspired cookie recipes. Happy baking!

Frequently Asked Questions for Raspberry Sugar Cookies

  1. Can I use frozen raspberries? Yes, thaw them first and drain any excess liquid to avoid overly wet dough.
  2. Can I make the dough ahead of time? Absolutely. Store it in the refrigerator for up to 24 hours or freeze for up to 3 months.
  3. How do I prevent the cookies from spreading too much? Ensure the dough is well-chilled before baking.
  4. Can I use a different fruit? Yes, try strawberries, blackberries, or blueberries for a fun variation.
  5. What’s the best way to store these cookies? Keep them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  6. Can I make these gluten-free? Yes, use a 1:1 gluten-free flour blend as a substitute for all-purpose flour.
  7. What if my dough is too sticky to handle? Add a tablespoon of flour at a time until the dough is easier to work with.
  8. Can I add frosting or glaze? Absolutely! A lemon glaze or cream cheese frosting pairs beautifully with these cookies.
  9. Do I need to roll the cookies in powdered sugar? No, but it adds a beautiful crackled look and extra sweetness.
  10. What pairs well with these cookies? Serve with a cup of tea, coffee, or a scoop of vanilla ice cream.
  11. Can I make smaller or larger cookies? Yes, adjust the baking time accordingly—shorter for smaller cookies, longer for larger ones.
  12. What if I don’t have a mixer? A whisk and some elbow grease will do the trick! Just ensure the butter and sugar are well-creamed.
Raspberry Sugar Cookies
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Raspberry Sugar Cookies

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

 

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1/2 cup 1/2 unsalted butter, softened

  • 1 cup 1 granulated sugar

  • 1 large 1 egg

  • 1 tsp 1 vanilla extract

  • 1 3/4 cups 1 3/4 all-purpose flour

  • 1/2 tsp 1/2 baking soda

  • 1/4 tsp 1/4 salt

  • 1/3 cup 1/3 fresh raspberries, mashed

  • 2 tbsp 2 powdered sugar (optional, for rolling)

Directions

  • Prepare the Dough: In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
  • Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Add the Raspberries: Gently fold in the mashed raspberries. The dough will become slightly pink and moist. Cover and chill in the refrigerator for 30 minutes to firm up.
  • Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Form the Cookies: Scoop tablespoons of dough and roll into balls. If desired, roll the balls in powdered sugar for a crackled effect. Place the dough balls 2 inches apart on the prepared baking sheets.
  • Bake: Bake for 10-12 minutes, or until the edges are just starting to turn golden. The centers should still look slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
  • Serve: Enjoy these cookies warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

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