If you’ve been on the hunt for a cookie that combines a tender, soft bite with bursts of fruity brightness, look no further. This Deliciously Irresistible Soft and Chewy Raspberry Sugar Cookies Recipe offers a delightful twist on the classic sugar cookie by folding in crushed freeze-dried raspberries. The result is a cookie that’s both visually stunning with its flecks of vibrant red and bursting with that perfect balance of sweet, tangy, and melt-in-your-mouth texture. Whether you’re baking for a cozy afternoon treat or sharing at a gathering, these cookies are sure to become your new go-to favorite.
Ingredients You’ll Need
Keeping things simple with just a handful of essential ingredients, this recipe lets each item shine through, creating that perfect soft and chewy texture while delivering delightful raspberry flavor and a kiss of sweetness.
- Unsalted butter: Softened for easy creaming which helps create a light and fluffy cookie base.
- Granulated sugar: Adds classic sweetness and a slight crunch when rolled on the outside.
- Large egg: Acts as the binding agent to give the cookie its chewy structure.
- Vanilla extract: Enhances flavor complexity and rounds out the fruity notes.
- All-purpose flour: The foundation that gives the cookie substance without weighing it down.
- Baking soda: Leavens the dough just enough for a tender crumb.
- Salt: Balances sweetness and highlights the raspberry’s brightness.
- Freeze-dried raspberries: Crushed to release concentrated raspberry flavor and those irresistible red specks throughout.
How to Make Deliciously Irresistible Soft and Chewy Raspberry Sugar Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step ensures an even bake and easy cleanup, setting you up for cookie success.
Step 2: Cream Butter and Sugar
In a mixing bowl, beat softened unsalted butter with 3/4 cup of granulated sugar until the mixture is light and fluffy, roughly 2 to 3 minutes. This process incorporates air, giving your cookies a tender, melt-in-your-mouth texture.
Step 3: Add Egg and Vanilla
Add the large egg and a teaspoon of vanilla extract to the creamed butter mixture, then beat until smooth and well combined. These ingredients bring richness and depth to the dough while making sure it binds just right.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add the dry mix to the wet ingredients, mixing until just incorporated to avoid overworking the dough and keeping the cookies tender.
Step 5: Fold in Crushed Freeze-Dried Raspberries
Gently fold in 1/2 cup of crushed freeze-dried raspberries, allowing their vivid color and intense flavor to distribute evenly throughout the dough without deflating it.
Step 6: Shape and Sugar-Coat
Scoop about one tablespoon of dough for each cookie, rolling it into smooth balls. Roll each ball in a little extra granulated sugar, giving the cookies a delightful sparkle and subtle crunch on the outside once baked.
Step 7: Bake to Perfection
Place the dough balls on the parchment-lined baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake for 9 to 11 minutes, watching for edges to set while the centers remain just slightly underdone, ensuring that delightfully soft chewiness.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes—this helps them firm up just enough—before transferring them to a wire rack to cool completely. Then, brace yourself for the deliciously irresistible soft and chewy raspberry sugar cookies experience!
How to Serve Deliciously Irresistible Soft and Chewy Raspberry Sugar Cookies Recipe
Garnishes
These cookies look fantastic on their own, but if you’d like to elevate that presentation, dusting them with a little powdered sugar or decorating with a drizzle of white chocolate can bring a charming touch without overpowering the raspberry flavor.
Side Dishes
Pairing these cookies with a cup of your favorite tea, freshly brewed coffee, or even a glass of cold milk makes for a satisfying snack or a lovely dessert option. Their softness complements warm beverages perfectly.
Creative Ways to Present
For special occasions, consider stacking these cookies tied with a pastel ribbon or serving them alongside a bowl of whipped cream and fresh raspberries to highlight their fruity core. They also work beautifully packed in gift jars or cookie tins for sharing the joy with friends and family.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They maintain their soft, chewy texture for up to four days, making them an excellent treat to enjoy throughout the week.
Freezing
If you want to save these deliciously irresistible soft and chewy raspberry sugar cookies recipe for later, freeze the baked cookies in a freezer-safe container or bag with parchment paper between layers. They freeze wonderfully for up to three months.
Reheating
To bring a frozen cookie back to life, simply thaw at room temperature and warm in an oven preheated to 300°F for about 5 minutes. This gentle heat refreshes their softness and revives the ruby-red raspberry flavors.
FAQs
Can I substitute fresh raspberries for freeze-dried ones?
Freeze-dried raspberries are preferred for this recipe because they add concentrated flavor without extra moisture that could affect the cookie’s texture. Using fresh raspberries might make the dough too wet, resulting in less chewy cookies.
What makes these cookies soft and chewy instead of crunchy?
The combination of creaming softened butter with sugar and not overbaking the cookies ensures they stay soft. Also, the baking soda and balanced flour amount contribute to a chewy texture rather than a crunchy one.
Can I use salted butter instead of unsalted?
While you can use salted butter, it’s best to stick with unsalted to control the salt levels precisely. If using salted butter, reduce or omit the added salt to avoid an overly salty taste.
How do freeze-dried raspberries compare to raspberry jam in this recipe?
Freeze-dried raspberries add a subtle crunch and concentrated flavor without moisture, maintaining dough consistency. Raspberry jam would make the dough sticky and wet, which could affect baking time and texture.
Can I make these cookies vegan?
To make a vegan version, substitute butter with a plant-based alternative, and replace the egg with a flax or chia egg (1 tablespoon ground seed mixed with 3 tablespoons water). Keep in mind the texture may vary slightly but the flavor will still be fantastic.
Final Thoughts
There’s something truly delightful about biting into a cookie that’s both soft and chewy with a burst of tangy raspberry flavor in every bite. This Deliciously Irresistible Soft and Chewy Raspberry Sugar Cookies Recipe is a wonderful way to bring a fresh twist to classic sugar cookies that will brighten up any snack time. Trust me, once you try them, they’ll become a cherished favorite in your baking repertoire, perfect for sharing or savoring solo. Go ahead, bake a batch, and enjoy the magic!
Print
Deliciously Irresistible Soft and Chewy Raspberry Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These soft and chewy raspberry sugar cookies are a delightful treat combining the sweetness of classic sugar cookies with the tart burst of freeze-dried raspberries. Perfectly tender with a lightly crisp edge and a subtle raspberry flavor, these cookies make a delicious dessert or snack 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, use a hand mixer or stand mixer to beat the softened butter and 3/4 cup granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and salt.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overworking the dough.
- Fold in Raspberries: Gently fold the crushed freeze-dried raspberries into the dough, ensuring they are evenly incorporated without breaking down too much.
- Shape and Coat: Scoop about 1 tablespoon of dough for each cookie, roll them into balls, and then coat each ball in extra granulated sugar to add a sweet, crunchy exterior.
- Bake Cookies: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake for 9 to 11 minutes or until the edges are set and the centers look just slightly underdone for optimal softness.
- 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, ensuring they maintain their chewy texture.
Notes
- Using freeze-dried raspberries preserves a concentrated raspberry flavor without adding moisture to the dough.
- Do not overbake to keep the cookies soft and chewy; the centers should look slightly underdone when you take them out of the oven.
- Coating the dough balls in sugar before baking adds a pleasant crunch and a pretty sugared appearance.
- Butter should be softened to room temperature for easier creaming with the sugar.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
