Soft Chewy Raspberry Sugar Cookies (Printer-friendly)

Tender sugar cookies with fresh raspberries and a sparkly sugar coating for chewy, berry-filled treats.

# What You'll 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 for rolling

# How-To Steps:

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 - In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed for 3-4 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 the dry flour mixture on low speed. Mix until just combined, being careful not to overmix.
07 - Gently fold in the fresh raspberries 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 the sugar-raspberry mixture until coated.
10 - Place dough balls on prepared baking sheets, spacing about 2 inches apart.
11 - Bake for 10-12 minutes, or until edges are set and centers look 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 Tips:

01 -
  • The pillowy texture is somewhere between a cake cookie and a classic sugar cookie, impossibly soft in the center.
  • Fresh raspberries melt into little bursts of tartness that balance the sweetness perfectly.
  • The sparkly sugar crust gives them a bakery style finish without any extra fuss.
  • They stay chewy for days if you manage not to eat them all in one sitting.
02 -
  • Chilling the dough for 30 minutes before baking keeps the cookies from spreading too thin and makes the flavor even better.
  • Don't skip the resting time on the pan after baking, it's when the centers set up without becoming dry.
  • If your raspberries are very juicy, pat them extra dry or the dough can get too wet and the cookies won't hold their shape.
03 -
  • Bring your butter and eggs to room temperature for the fluffiest dough, it makes a real difference in texture.
  • If the dough feels too soft to scoop, chill it for 15 minutes and it will firm right up.
  • Use a light hand when folding in the raspberries so you get whole berry pieces instead of mush.
  • For the prettiest finish, roll each dough ball smoothly before coating so the sugar sticks evenly.
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