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–+ servings
Raspberry Sugar Cookies

Delicious Raspberry Sugar Cookies: Soft, Chewy, and Irresistible

Indulge in these soft, chewy Raspberry Sugar Cookies, a perfect blend of sweet and tart flavors that will leave you craving more.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Can be substituted with gluten-free flour blend
  • 1 teaspoon Baking Powder Ensure it's fresh for best results
  • 1 teaspoon Salt Use kosher or sea salt for best results
  • 1 teaspoon Cinnamon Adjust to taste preference
  • ½ cup Butter Use vegan butter for dairy-free option
  • ½ cup Granulated Sugar Can be replaced with coconut sugar
  • ½ cup Brown Sugar No direct substitute recommended
  • 1 large Egg For vegan option, use a flax egg
  • 1 cup Fresh Raspberries Can use freeze-dried raspberries
For the Topping
  • 2 tablespoons Granulated Sugar For coating
  • 1 teaspoon Cinnamon For coating
  • Powdered Sugar Optional for dusting

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Cookie scoop
  • baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions for Raspberry Sugar Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, salt, and cinnamon.
  3. Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the egg to the creamed mixture and blend until fully incorporated.
  5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
  6. Gently fold in fresh raspberries using a spatula.
  7. Using a cookie scoop, form the dough into balls and roll each in a mixture of granulated sugar and cinnamon.
  8. Place dough balls on lined baking sheets, flatten slightly and bake for 10-12 minutes.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Dust cooled cookies lightly with powdered sugar and garnish with fresh raspberries if desired.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1.5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 9gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

These cookies can be frozen for up to 3 months and stored at room temperature for up to 1 week.

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