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
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, 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.
