There is something truly magical about baking cookies that deliver both a tender, soft bite and a subtle chewiness that keeps you coming back for one more. This Deliciously Irresistible Soft and Chewy Raspberry Sugar Cookies Recipe achieves exactly that, blending the bright tartness of freeze-dried raspberries with the gentle sweetness of a classic sugar cookie. Each bite bursts with delicate raspberry flavor balanced perfectly by the buttery, melt-in-your-mouth texture that makes these cookies an absolute favorite for any occasion.
Ingredients You’ll Need
Making these cookies is delightfully straightforward, using familiar pantry staples alongside vibrant freeze-dried raspberries that bring both color and tang. Each ingredient plays a vital role in creating the ideal taste and texture that define this recipe.
- 1/2 cup unsalted butter, softened: Provides rich flavor and helps achieve the soft, chewy texture you crave.
- 3/4 cup granulated sugar (plus extra for rolling): Adds sweetness and helps form the classic crispy edges when baked.
- 1 large egg: Binds ingredients together while contributing to the cookie’s tender crumb.
- 1 teaspoon vanilla extract: Enhances overall flavor with warm, sweet notes that complement raspberries wonderfully.
- 1 1/2 cups all-purpose flour: The main structure builder for the cookies, ensuring they hold their shape while staying soft.
- 1/2 teaspoon baking soda: Provides just the right amount of lift for a light, chewy texture.
- 1/4 teaspoon salt: Balances sweetness and intensifies the buttery flavors.
- 1/2 cup freeze-dried raspberries, crushed: The star ingredient delivering concentrated raspberry flavor without excess moisture.
How to Make Deliciously Irresistible Soft and Chewy Raspberry Sugar Cookies Recipe
Step 1: Get Ready and Preheat
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple prep step ensures your cookies bake evenly and don’t stick, making cleanup easier and the cookie bottoms perfectly tender.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together for 2 to 3 minutes until the mixture is light, fluffy, and pale. This aeration process sets the foundation for soft cookies with lovely rise and tenderness.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract until the batter is smooth and well combined. These ingredients enrich the dough and enhance the sweet, buttery flavor that pairs so well with raspberries.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the all-purpose flour, baking soda, and salt to distribute everything evenly. Gradually add these dry ingredients to the wet mixture, stirring carefully until you have a smooth cookie dough base ready for some fruity magic.
Step 5: Fold in the Crushed Freeze-Dried Raspberries
Gently fold the crushed freeze-dried raspberries into the dough. This step is key to infusing the dough with bursts of natural raspberry tartness and a lovely blush of pink throughout every cookie.
Step 6: Shape and Sugar Coat
Scoop about one tablespoon of dough for each cookie, rolling them gently into balls. Roll these dough balls in the extra granulated sugar to create a shimmering, slightly crunchy crust once baked.
Step 7: Bake to Perfection
Place the sugar-coated dough balls on the prepared baking sheet, leaving about two inches between each to allow for gentle spreading. Bake for 9 to 11 minutes. Watch for set edges with centers that still look a bit soft—this ensures a chewy, tender center.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes, so they set further and are easier to handle, then transfer to a wire rack to cool completely. This cooling stage finishes the perfect soft and chewy texture you’re aiming for.
How to Serve Deliciously Irresistible Soft and Chewy Raspberry Sugar Cookies Recipe
Garnishes
To elevate your cookies for a special occasion, dust with a light sprinkle of powdered sugar or add a tiny dollop of raspberry jam on top after baking. Both add extra visual appeal and deepen the raspberry flavor in a subtle way that feels festive and fresh.
Side Dishes
These cookies pair beautifully with a hot cup of tea or coffee, making them ideal for afternoon tea parties or cozy mornings. For a more indulgent treat, serve alongside vanilla ice cream or fresh berries for a refreshing balance.
Creative Ways to Present
Try sandwiching two cookies together with a thin layer of cream cheese frosting or raspberry jam for an unforgettable twist. You can also arrange them on a beautifully decorated platter with edible flowers or fresh mint leaves to make a stunning dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature for up to 5 days. Keeping them sealed helps maintain their soft, chewy texture and preserves the bright raspberry flavor.
Freezing
If you want to save these delightful treats for longer, freeze the unbaked dough balls on a baking sheet, then transfer to a freezer bag. When ready, bake directly from frozen, adding a couple of extra minutes to the bake time. Baked cookies can also be frozen for up to 3 months; just thaw at room temperature before serving.
Reheating
Warm cookies slightly in the microwave for about 10 to 15 seconds or in a low-temperature oven for a few minutes. This refreshes their soft and chewy texture perfectly, making them feel freshly baked again.
FAQs
Can I substitute fresh raspberries for freeze-dried raspberries?
Fresh raspberries have too much moisture, which can alter the cookie texture and make the dough too wet. Freeze-dried raspberries are best as they provide intense flavor without changing the dough’s consistency.
How do I make these cookies extra chewy?
Be careful not to overbake—the centers should look slightly underdone when you take them out. Also, creaming the butter and sugar well incorporates air that helps create a soft, chewy bite.
Can I use salted butter instead of unsalted?
You can, but be sure to reduce or omit the added salt in the recipe to avoid overly salty cookies. Unsalted butter gives you full control over the saltiness and flavor balance.
How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, they typically stay fresh and soft for about 4 to 5 days but taste best within the first two.
Can I double this recipe?
Absolutely! Just double all ingredients and make sure to have enough baking sheets as the cookies need space for even baking. Bake in batches if needed to keep the oven temperature consistent.
Final Thoughts
If you love a cookie that combines rich buttery goodness with fruity brightness and a perfect chewy softness, you absolutely have to try this Deliciously Irresistible Soft and Chewy Raspberry Sugar Cookies Recipe. It’s a joy to make, easy to share, and guaranteed to become a treasured favorite that friends and family will ask for again and again.
Print
Deliciously Irresistible Soft and Chewy Raspberry Sugar Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Enjoy these soft and chewy raspberry sugar cookies that blend the sweetness of classic sugar cookies with the tart burst of freeze-dried raspberries. Perfectly tender with a slightly crisp sugar-coated exterior, these cookies are a delightful treat for any occasion.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup freeze-dried raspberries, crushed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. This process incorporates air for a tender cookie.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until the batter is smooth and fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Combine Dry and Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until blended to prevent overworking the dough.
- Fold in Raspberries: Gently fold the crushed freeze-dried raspberries into the batter to evenly distribute their vibrant flavor and color.
- Shape Cookies: Using about 1 tablespoon of dough per cookie, scoop the dough and roll into balls. Then coat each ball in extra granulated sugar for a sweet, crunchy exterior.
- Arrange and Bake: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 9 to 11 minutes, until the edges are set and the centers appear slightly underdone for a soft texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Using freeze-dried raspberries provides intense flavor without adding moisture that could affect dough consistency.
- Do not overbake; slightly underdone centers ensure the cookies remain soft and chewy.
- Rolling the dough balls in sugar adds a pleasant crunch and sparkle to the cookies’ surface.
- Store cooled cookies in an airtight container to maintain freshness for up to 5 days.
