Soft and Chewy Raspberry Sugar Cookies
Deliciously soft and chewy cookies bursting with fresh raspberry flavor, perfect for any occasion.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Cookie Base
- 1 cup sugar Adds sweetness to balance the tartness of raspberries.
- 1/2 cup butter, softened Provides a tender texture.
- 1 large egg Acts as a binding agent.
- 1 teaspoon vanilla extract Enhances overall flavor.
- 2 cups all-purpose flour Gives structure to the cookies.
- 1 teaspoon baking soda Leavening agent for soft texture.
- 1/2 teaspoon salt Enhances sweetness.
Fruit Component
- 1 cup fresh or frozen raspberries Adds color and fruity flavor.
Instructions
Baking Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together sugar and butter until smooth using an electric mixer for 2-3 minutes.
- Beat in the egg and vanilla extract until thoroughly blended.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture until just combined.
- Gently fold in the raspberries without breaking them.
- Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, leaving 2 inches between each.
- Bake for 10-12 minutes or until edges are lightly golden.
- Allow the cookies to cool on the baking sheet before transferring to a wire rack.
Notes
Use room temperature butter for easy creaming and a lighter texture. Consider adding almond extract or lemon zest for flavor variations.