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
Scale
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.
