Description
These soft and chewy raspberry sugar cookies are bursting with fresh raspberry flavor and have the perfect balance of sweetness and texture. Easy to make and delightful to eat, these cookies are ideal for any occasion where you want a fruity twist on a classic treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Fruit
- 1 cup fresh raspberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature as you prepare the dough.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie.
- Add Egg and Vanilla: Crack in the large egg and add vanilla extract to the creamed mixture, mixing until the ingredients are fully combined and the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, blending gently until just combined to avoid overmixing, which can toughen the cookies.
- Fold in Raspberries: Carefully fold in the fresh raspberries, being gentle to keep them from breaking too much and turning the dough pink.
- Scoop Dough: Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the edges of the cookies turn golden brown, indicating they are perfectly baked.
- Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, which helps them set properly.
Notes
- Use fresh raspberries for the best flavor and texture; frozen berries can be too watery.
- Be gentle when folding in the raspberries to avoid excessive color bleeding into the dough.
- Ensure butter is softened but not melted to get the best cookie texture.
- For thicker cookies, chill the dough for 15-30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
