Soft Chewy Raspberry Sugar Cookies

My neighbor knocked on the door one spring afternoon holding a container of raspberries from her garden, asking if I could use them before they went bad. I had been meaning to try a fruit-studded sugar cookie for weeks, and suddenly there they were—tiny, fragile, perfect. I creamed butter and sugar while she told me about her grandkids visiting, and by the time the dough came together, we both knew these cookies would become a regular request.

The first batch I pulled from the oven looked almost too pretty to eat, with their crackled pink sugar tops and soft centers. I let them cool just long enough to snap a photo before my neighbor and I each grabbed one, still warm. She laughed when a raspberry popped against her tongue, and I knew right then I'd be making these every time berries were in season.

Ingredients

• Unsalted butter: Softened to room temperature so it creams properly with the sugars, creating that signature fluffy cookie base.
• Granulated sugar: Provides structure and sweetness, plus it makes the coating sparkle beautifully.
• Light brown sugar: Adds moisture and a hint of molasses depth that balances the bright raspberries.
• Eggs: Bring everything together and give the cookies their tender crumb, make sure theyre at room temperature.
• Vanilla extract: A warm backdrop that lets the berry flavor shine without competing.
• All-purpose flour: The foundation of the dough, measure it correctly by spooning and leveling for consistent results.
• Cornstarch: The secret to that extra-soft, almost cake-like chew in the center.
• Baking powder and baking soda: Work together to give the cookies a gentle lift and tender crumb.
• Salt: Balances sweetness and deepens all the other flavors.
• Fresh raspberries: Gently washed and dried so they dont bleed too much into the dough, but still give juicy bursts.
• Crushed freeze-dried raspberries: Optional but magical, they add intense color and flavor to the coating without any moisture.

Instructions

Prep Your Oven and Pans:

Preheat to 350°F and line two baking sheets with parchment or silicone mats. This keeps the bottoms from browning too fast.

Mix the Dry Ingredients:

Whisk together flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Set it aside so its ready when you need it.

Cream Butter and Sugars:

Beat softened butter with both sugars on medium speed for 3 to 4 minutes until the mixture turns pale and fluffy. This step is crucial for that soft, chewy texture.

Add Eggs and Vanilla:

Mix in eggs one at a time on low speed, scraping the bowl between additions, then stir in vanilla. The dough will look smoother and more cohesive now.

Incorporate Dry Ingredients:

Gradually add the flour mixture on low speed, mixing just until no streaks remain. Overmixing makes cookies tough, so stop as soon as its combined.

Fold in Raspberries:

Use a spatula to gently fold fresh raspberries into the dough by hand. Theyll break a little, which is fine, but try not to mash them completely.

Prepare the Coating:

Combine granulated sugar and crushed freeze-dried raspberries in a small bowl. The pink sugar will make your cookies look like they belong in a bakery window.

Shape and Roll:

Scoop dough into 1.5-tablespoon portions, roll each into a smooth ball, then roll in the raspberry sugar. Place them on your prepared sheets about 2 inches apart.

Bake Until Just Set:

Bake for 10 to 12 minutes, until edges are firm but centers still look a little underdone. Theyll firm up as they cool, trust the process.

Cool on the Sheet:

Let cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. This resting time prevents them from falling apart and helps them finish setting.

Save

A week after I first made these, my neighbor brought over her grandkids to bake a batch together. The youngest one kept sneaking raspberries from the bowl, and by the time we rolled the dough, half the berries were gone. We laughed and used freeze-dried ones instead, and the cookies turned out just as lovely, maybe even a little prettier.

How to Store and Freeze

These cookies stay soft and chewy in an airtight container at room temperature for up to four days, which is longer than most sugar cookies last. If you want to freeze them, let them cool completely, then layer them between parchment paper in a freezer-safe container for up to three months. You can also freeze the dough balls after rolling them in sugar, then bake straight from frozen by adding an extra minute or two to the baking time.

Flavor Variations to Try

If you cant find fresh raspberries or want a more intense berry punch, use three-quarters of a cup of crushed freeze-dried raspberries mixed directly into the dough. For a jammy surprise, press a small dollop of raspberry jam into the center of each dough ball before rolling it in sugar. Blueberries, blackberries, or even chopped strawberries work beautifully too, just make sure theyre dry and not too large.

Serving Suggestions

These cookies are perfect with a cold glass of milk or a cup of tea on a lazy afternoon. I love packing them in a tin for picnics or potlucks because they travel well and always disappear first. They also make a sweet addition to a brunch spread or a spring birthday party, especially when you arrange them on a platter with fresh berries scattered around.

• Serve them slightly warm for an extra-soft, melt-in-your-mouth experience.
• Dust with powdered sugar right before serving for an elegant touch.
• Pair with lemon curd or whipped cream for a more indulgent dessert moment.

Save

Every time I pull a tray of these from the oven, the kitchen smells like summer and sugar, and I think about that first batch I made with my neighbor. Theyre more than just cookies now, theyre a reminder that the best recipes often start with a knock on the door and a handful of berries.

Recipe FAQs

→ Why chill the dough before baking?

Chilling the dough for 30 minutes helps cookies maintain their shape during baking and enhances flavor development. Cold dough spreads less, resulting in thicker, chewier cookies.

→ Can I use frozen raspberries instead of fresh?

Fresh raspberries work best to avoid excess moisture. If using frozen, thaw and pat them completely dry before folding into the dough. Alternatively, use crushed freeze-dried raspberries directly in the batter.

→ How do I know when the cookies are done?

The cookies are ready when edges are set but centers look slightly underbaked. They will continue cooking on the hot baking sheet during the 5-minute rest period, ensuring a chewy texture.

→ What's the purpose of cornstarch in the dough?

Cornstarch softens the gluten in flour, creating a more tender, melt-in-your-mouth texture. It also helps cookies stay thick and chewy rather than spreading too thin.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze unbaked dough balls or baked cookies for up to 3 months.