Soft Chewy Raspberry Sugar Cookies

I baked these on a Saturday when the kitchen windows were open and a breeze kept lifting the corner of my recipe card. The dough smelled like vanilla and butter, and when I folded in those raspberries, a few broke and streaked the batter pink. I panicked for a second, thinking I'd ruined them, but those cookies came out of the oven with the most beautiful marbled edges. Sometimes the small accidents end up being the best part.

I brought a tin of these to a friend's baby shower, and three people asked for the recipe before I even sat down. One woman told me she'd been trying to find a cookie that wasn't too sweet, and these hit the mark. Watching people smile over something I made never gets old, especially when the recipe is this forgiving.

Ingredients

• Unsalted butter, softened: This is your flavor base, so let it sit out until it's truly soft but not melty or greasy.
• Granulated sugar and light brown sugar: The combo gives you sweetness and chewiness, the brown sugar keeps things moist and tender.
• Eggs, room temperature: Cold eggs don't blend smoothly and can make your dough dense, so give them twenty minutes on the counter.
• Vanilla extract: Use the real stuff if you can, it makes a difference you can actually taste.
• All-purpose flour: The backbone of the cookie, measure it by spooning into the cup and leveling off so you don't pack it.
• Cornstarch: This is the secret to that soft, almost cake-like texture without making them cakey.
• Baking powder and baking soda: They work together to give a little lift and spread, don't skip either one.
• Salt: Just enough to make the sweetness and berry flavor sing.
• Fresh raspberries: Pat them dry gently or they'll add too much moisture and make the dough sticky.
• Crushed freeze-dried raspberries: Optional but worth it for that intense pink sparkle and extra berry punch on the outside.

Instructions

Prep your pans:

Line your baking sheets with parchment or a silicone mat so nothing sticks and cleanup is a breeze. Preheat your oven to 350°F so it's ready when you are.

Mix the dry ingredients:

Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Set it aside while you work on the wet ingredients.

Cream the butter and sugars:

Beat the softened butter with both sugars on medium speed for 3 to 4 minutes until it's pale, fluffy, and almost doubles in volume. This step adds air and makes your cookies tender.

Add eggs and vanilla:

Turn the mixer to low and add the eggs one at a time, letting each one blend in before adding the next. Scrape down the sides of the bowl, then mix in the vanilla until it smells amazing.

Combine with dry ingredients:

Gradually add your flour mixture on low speed, mixing just until no white streaks remain. Overmixing makes cookies tough, so stop as soon as it comes together.

Fold in the raspberries:

Use a spatula to gently fold in the fresh raspberries by hand. Some will break and that's okay, it adds streaks of color and flavor.

Prepare the coating:

Mix the granulated sugar with crushed freeze-dried raspberries in a small bowl. This is what gives the cookies their sparkly pink crust.

Shape and coat the dough:

Scoop about 1.5 tablespoons of dough, roll it into a smooth ball between your palms, then roll it in the raspberry sugar until fully coated. Place on your prepared baking sheet with about 2 inches of space around each one.

Bake until just set:

Bake for 10 to 12 minutes until the edges look set but the centers still seem a little underbaked. They'll firm up as they cool, and this is how you get that soft chewy texture.

Cool on the pan:

Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. This resting time helps them set without breaking apart.

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My neighbor's daughter tried one of these and said it tasted like summer in cookie form. She was seven and covered in powdered sugar from something else, but I haven't forgotten that compliment. Food has this way of meaning more than the recipe, and these cookies always remind me of that.

How to Store and Keep Them Fresh

I keep mine in an airtight container on the counter, and they stay soft and chewy for up to four days. If you want to freeze them, layer them between parchment paper in a freezer-safe container and they'll keep for three months. I've also frozen the dough balls before baking, then baked them straight from frozen by adding an extra minute or two in the oven.

What to Do If You Can't Find Fresh Raspberries

Fresh raspberries can be delicate and sometimes hard to find depending on the season. If that's the case, use about three-quarters of a cup of crushed freeze-dried raspberries mixed right into the dough instead. You lose the juicy burst, but you gain a more intense berry flavor and a gorgeous pink dough that doesn't add any extra moisture.

Little Tweaks That Make a Big Difference

Once you've made these a few times, you'll start experimenting. I've swirled a tiny spoonful of raspberry jam into the center of each dough ball before rolling it in sugar, and it creates this molten berry center that's incredible. You can also swap half the raspberries for blueberries or blackberries if you want a mixed berry vibe.

• Use a cookie scoop for evenly sized cookies that bake at the same rate.
• Let your butter soften naturally at room temperature, don't microwave it or it gets greasy.
• If the dough feels too soft to roll, pop it in the fridge for 15 minutes and try again.

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These cookies have become my go-to when I want something that feels homemade but doesn't require all day in the kitchen. I hope they bring you as much joy as they've brought me.

Recipe FAQs

→ What makes these cookies chewy?

The combination of cornstarch, brown sugar, and proper mixing technique creates the signature chewy texture. Avoiding overmixing and slightly underbaking keeps centers tender and pillowy.

→ Can I use frozen raspberries instead of fresh?

Fresh raspberries work best as they provide the right moisture balance. If using frozen, thaw completely and pat dry thoroughly to prevent excess liquid from making dough too wet.

→ Why chill the dough before baking?

Chilling for 30 minutes helps cookies hold their shape during baking and intensifies flavors. The cold dough spreads less, resulting in thicker, softer cookies with better texture.

→ How do I store these raspberry sugar cookies?

Keep in an airtight container at room temperature for up to 4 days. For longer storage, freeze individually wrapped cookies for up to 3 months and thaw at room temperature.

→ What's the purpose of freeze-dried raspberries in coating?

Crushed freeze-dried raspberries add concentrated tart flavor and vibrant pink color to the sugar coating without adding moisture. They create an appealing sparkly appearance and enhance berry notes.

→ Can I make these without raspberry jam swirl?

Absolutely. The jam swirl is optional enhancement for extra raspberry flavor. The fresh raspberries in the dough provide plenty of fruitiness on their own.