Soft & Chewy Raspberry Sugar Cookies Recipe

Imagine a sugar cookie that’s not just sweet, but a complete celebration. Picture a soft, chewy, and buttery cookie base, its edges slightly crisp, giving way to a practically pillowy center. Now, add a vibrant burst of real raspberry flavor in every bite, complemented by a sweet, tangy glaze that dries to a beautiful, crackly finish.

These are not your ordinary Sugar Cookies; these are Raspberry Sugar Cookies, a perfect fusion of classic comfort and fruity delight. Whether you’re craving a lunchbox treat, need a stunning addition to a cookie platter, or want to fill your kitchen with the smell of baking and berries, this recipe is your new go-to. I’ve perfected the balance of flavor and texture, and I’m so excited to share it with you.

WHY THESE RASPBERRY SUGAR COOKIES ARE SIMPLY THE BEST

Let me tell you exactly why you’ll fall in love with these Raspberry Sugar Cookies.

• First, the texture is absolutely dreamy. They achieve that elusive bakery-style softness in the center with just the right amount of chew.
• Second, we use real raspberry flavor in two ways: freeze-dried raspberry powder in the dough for concentrated taste and color, and a simple raspberry glaze for an extra layer of sweetness.
• Third, they are incredibly versatile. Leave them plain, glaze them, or even sandwich them with a little buttercream.
• Finally, they are surprisingly straightforward. No chilling required for the dough, making it a quick, satisfying baking project that yields impressive, delicious Raspberry Sugar Cookies every single time.

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YOUR RASPBERRY SUGAR COOKIES INGREDIENTS LIST

Gathering simple, quality ingredients is the secret to these standout cookies. Here’s your complete list.

For the Soft Raspberry Sugar Cookie Dough:

• Unsalted Butter (¾ cup / 1.5 sticks), softened: The foundation of rich flavor and tenderness.
• Granulated Sugar (1 cup): For sweetness and helping create a slightly crisp exterior.
• Large Egg (1), at room temperature: Binds the dough and adds to the soft texture.
• Vanilla Extract (2 teaspoons): A classic flavor enhancer.
• Almond Extract (½ teaspoon): The secret ingredient! It doesn’t taste like almond but intensifies the berry flavor magically.
• All-Purpose Flour (2 ½ cups): Provides the structure. Measure by spooning and leveling for accuracy.
• Cornstarch (2 teaspoons): The key to an ultra-soft, tender crumb. Don’t skip it!
• Baking Soda (½ teaspoon) & Baking Powder (½ teaspoon): The leavening duo for the perfect rise and spread.
• Salt (½ teaspoon): Balances all the sweetness.
• Freeze-Dried Raspberry Powder (¼ cup): This is what gives the dough its beautiful pink hue and real raspberry flavor. Simply grind freeze-dried raspberries in a blender or food processor into a fine powder.

For the Easy Raspberry Glaze (Optional but Recommended):

• Powdered Sugar (1 cup), sifted
• Freeze-Dried Raspberry Powder (1 tablespoon)
• Milk or Heavy Cream (2-3 tablespoons)
• Vanilla Extract (½ teaspoon)

ESSENTIAL BAKING TOOLS

You likely have everything you need: a stand mixer or hand mixer, mixing bowls, a whisk, a silicone spatula, a scoop (about 1.5 tbsp), parchment paper, baking sheets, and a cooling rack.

STEP-BY-STEP: BAKING PERFECT RASPBERRY SUGAR COOKIES

Follow these simple steps for cookies that are soft, flavorful, and beautiful.

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This is crucial for even baking and easy cleanup for your Raspberry Sugar Cookies.

Step 2: Cream Butter and Sugars

In your mixer bowl, cream the softened butter and granulated sugar together on medium-high speed for 2-3 minutes, until the mixture is light, fluffy, and pale in color. This step incorporates air, which contributes to the perfect texture.

Step 3: Add Wet Ingredients

Beat in the room-temperature egg until fully incorporated. Then, add the vanilla and almond extracts and mix until combined. The dough may look slightly curdled at this point, which is perfectly fine.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and the ¼ cup of freeze-dried raspberry powder. Whisking ensures the leavening and raspberry color are evenly distributed throughout your Raspberry Sugar Cookies.

Step 5: Mix Dough

With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix until just combined and no dry streaks of flour remain. Be careful not to over-mix, as this can lead to tough cookies.

Step 6: Scoop and Bake

Using a cookie scoop (about 1.5 tablespoons), portion the dough into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart as they will spread. For a flatter cookie, you can gently press down on each ball. Bake for 9-11 minutes. The cookies should look set around the edges but still soft in the center. They will not brown much due to the raspberry powder.

Step 7: Cool and Glaze

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cool, whisk together the glaze ingredients until smooth. Dip the top of each cookie into the glaze, let the excess drip off, and place back on the rack to set.

THE SECRET TO THE VIBRANT RASPBERRY FLAVOR

The magic of these Raspberry Sugar Cookies lies in the freeze-dried raspberry powder. Unlike fresh or frozen berries, which add too much moisture and can turn the dough grey, freeze-dried raspberries are completely dehydrated.

When ground into a powder, they pack an intense, true raspberry flavor and a gorgeous natural pink color without altering the dough’s chemistry. The almond extract acts as a flavor enhancer, making the raspberry taste even more pronounced and complex a professional baker’s trick for fruit desserts.

PRO TIPS FOR ABSOLUTELY FLAWLESS COOKIES

• Don’t Over-Bake: The key to soft Raspberry Sugar Cookies is pulling them out of the oven when they still look slightly underdone in the middle. They will continue to set as they cool.
• Room Temperature Matters: Using room-temperature butter and egg ensures they emulsify properly with the sugar, creating a smoother dough and better texture.
• Uniform Scooping: A cookie scoop ensures every Raspberry Sugar Cookie is the same size, so they bake evenly.
• Glaze Consistency: For the perfect glaze, it should be thin enough to drip off the cookie slowly but thick enough to coat the back of a spoon. Add milk one teaspoon at a time to reach the right consistency.

DELICIOUS VARIATIONS TO TRY

• Raspberry Thumbprint Cookies: Roll the dough balls in granulated sugar, make an indent with your thumb, and fill with seedless raspberry jam before baking.
• Lemon Raspberry: Add the zest of one lemon to the dough for a bright, citrusy twist.
• White Chocolate Drizzle: Instead of glaze, drizzle cooled cookies with melted white chocolate.
• Sandwich Cookies: Spread a little raspberry jam or buttercream between two unglazed cookies.

STORAGE AND MAKE-AHEAD GUIDE

Store glazed Raspberry Sugar Cookies in a single layer in an airtight container at room temperature for up to 4 days. Unglazed cookies can be stored for up to a week. The dough balls can be scooped, placed on a tray, frozen solid, then transferred to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.

TROUBLESHOOTING COMMON COOKIE QUESTIONS

• My cookies spread too much. This usually means your butter was too soft or your baking sheets were too warm. Ensure your butter is softened (not melted) and use cool, parchment-lined sheets for each batch.
• My cookies are cakey and didn’t spread. This can happen if you used too much flour (always spoon and level!) or if your baking powder/soda is old.
• The raspberry color is faint. Different brands of freeze-dried raspberries have varying color intensity. You can safely add an extra tablespoon of powder to the dough for a more vibrant pink.
• My glaze is beige, not pink. Ensure you’re using enough raspberry powder in the glaze. You can also add a tiny drop of pink food gel if you want a more vibrant color.

THE PERFECT WAY TO SERVE YOUR COOKIES

Serve these Raspberry Sugar Cookies with a glass of cold milk, a cup of hot tea, or as part of a beautiful dessert buffet. They are perfect for Valentine’s Day, baby showers, holiday parties, or any day that needs a little extra sweetness and a pop of pink.

A QUICK NOTE ON SWEETNESS

These cookies are sweet, as traditional sugar cookies are. The tang from the raspberry powder in both the dough and glaze helps balance that sweetness beautifully. Using a slightly tart freeze-dried raspberry brand is ideal.

MY STORY: THE COOKIE THAT SPARKED A TRADITION

My journey with these Raspberry Sugar Cookies began with a lonely bag of freeze-dried raspberries in my pantry, left over from a granola project. I wondered if I could bake their intense flavor into my favorite soft sugar cookie.

The first batch was a revelation. The color was stunning, and the taste was like a summer berry patch in cookie form. Now, they are my daughter’s most-requested bake for her school friends, my go-to cookie for welcoming new neighbors, and a non-negotiable on our Christmas cookie tray. They’ve become more than a recipe; they’re a little edible token of love and warmth from my kitchen.

FINAL CHECKLIST BEFORE YOU BAKE

• Oven preheated to 350°F.
• Baking sheets lined with parchment.
• Butter and egg are at room temperature.
• Freeze-dried raspberries are ground into a fine powder.
• Dry ingredients are whisked together.
• Cookie scoop is ready.

FREQUENTLY ASKED QUESTIONS