Description
Soft, chewy sugar cookies infused with bright raspberry flavor and topped with a naturally pink raspberry glaze.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons raspberry purée (from mashed fresh or thawed raspberries)
- Pink sanding sugar (optional)
- —
- Raspberry Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons raspberry purée
Instructions
- 1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2. Whisk flour, baking powder, baking soda, and salt together in a bowl.
- 3. Cream butter and sugar until light and fluffy. Add the egg, vanilla, and raspberry purée; mix until well combined.
- 4. Add dry ingredients to the wet mixture and mix just until the dough forms.
- 5. Scoop tablespoon-sized balls of dough onto baking sheets. Press lightly to flatten.
- 6. Bake for 9–11 minutes or until edges are set but centers remain soft.
- 7. Cool completely before glazing.
- 8. Prepare the glaze by whisking powdered sugar with raspberry purée until smooth.
- 9. Drizzle or spread glaze over cooled cookies; sprinkle with pink sanding sugar if desired.
Notes
- For stronger raspberry flavor, add a small amount of freeze-dried raspberry powder.
- Ensure purée is strained if you prefer a smooth glaze.
- Store cookies in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry sugar cookies, raspberry cookies, berry cookies