Description
Raspberry Sugar Cookies bring a delightful pop of fruity sweetness to your classic cookie recipe. Mixing fresh raspberries into tender sugar cookie dough creates a simple treat perfect for afternoon tea or sharing with friends.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter
- 1 ¼ cups granulated sugar
- 1 large egg
Flavor Enhancers:
- ½ cup freeze-dried raspberries
- 2 teaspoons vanilla extract
- 1 tablespoon milk
- Lemon zest
- White chocolate chips
Supporting Elements:
- ½ teaspoon baking soda
- ½ teaspoon salt
- Extra sugar for rolling
- Vanilla glaze
Instructions
- Preheat your oven to 350°F (175°C). Cover two baking sheets with parchment paper to prevent sticking.
- In a medium bowl, combine 2½ cups flour, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk thoroughly to distribute ingredients evenly.
- Using an electric mixer, cream 1 cup softened unsalted butter with 1¼ cups granulated sugar until the mixture becomes pale and fluffy, approximately 2-3 minutes.
- Add 1 large egg, 2 teaspoons vanilla extract, and 1 tablespoon milk to the butter mixture. Mix until completely incorporated.
- Crush ½ cup freeze-dried raspberries into fine pieces. Fold the crushed raspberries gently into the dough to distribute evenly.
- Gradually add the dry flour mixture to the wet ingredients. Mix until the dough just comes together, avoiding overmixing.
- Roll dough into 1-inch balls. Optional: Roll each ball in extra granulated sugar for a sparkly exterior.
- Arrange cookie dough balls 2 inches apart on prepared baking sheets. This prevents cookies from merging during baking.
- Bake at 350°F (175°C) for 10-12 minutes. Look for set edges and soft centers as your doneness indicator.
- Remove cookies from oven. Allow them to rest on the baking sheet for 5 minutes to firm up slightly.
- Transfer cookies to a wire cooling rack. Let them cool completely before adding optional white chocolate chips or glaze.
Notes
- Freeze-dried raspberries work best for intense flavor without adding extra moisture to your cookie dough.
- Avoid overmixing the batter, which can make cookies tough and dense instead of soft and tender.
- For a gluten-free version, swap regular flour with a high-quality 1:1 gluten-free baking blend.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain their delicate texture.
- Prep Time: 25 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 140
- Sugar: 9 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg