Soft Chewy Raspberry Sugar Cookies (Print Version)

Tender sugar cookies with juicy raspberries and sparkly berry-sugar coating for chewy, fruity bites.

# What You 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

# Directions:

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 - Using a stand mixer fitted with paddle attachment or hand mixer, cream 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 bowl sides as needed.
05 - Mix in vanilla extract until fully combined.
06 - Gradually add dry flour mixture on low speed. Mix until just combined, avoiding overmixing.
07 - Gently fold fresh raspberries into dough 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 sugar-raspberry mixture until evenly coated.
10 - Place dough balls on prepared baking sheets, spacing approximately 2 inches apart.
11 - Bake for 10 to 12 minutes, or until edges are set and centers appear 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.

# Expert Suggestions:

01 -
  • The chewy, pillowy texture is nothing like a crisp sugar cookie, it stays soft for days.
  • Fresh raspberries burst with juice in every other bite, creating pockets of tart sweetness.
  • The sparkly raspberry sugar coating adds both crunch and a gorgeous blush color.
  • You can make the dough ahead and bake them whenever the craving hits.
02 -
  • If you skip letting the butter soften properly, the dough wont cream right and your cookies will spread too thin.
  • Chilling the dough for 30 minutes before baking makes a huge difference in shape and flavor, even though its tempting to skip.
  • Dont overbake these, they should look slightly underdone in the center when you pull them out or theyll turn dry.
  • Pat raspberries completely dry or theyll add too much moisture and make the dough sticky and hard to handle.
03 -
  • Use a cookie scoop for perfectly uniform cookies that bake evenly every single time.
  • If your dough feels too sticky after folding in raspberries, chill it for 15 minutes before scooping.
  • For the prettiest crackled tops, roll the dough balls very smooth before coating them in sugar.
  • Rotate your baking sheets halfway through baking if your oven has hot spots.
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