Soft Chewy Raspberry Sugar Cookies (Printable Version)

Tender sugar cookies studded with juicy raspberries and rolled in sparkling raspberry-sugar coating for irresistible chewy bites.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup unsalted butter, softened to room temperature
02 - 3/4 cup granulated sugar
03 - 3/4 cup light brown sugar, packed
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 2 3/4 cups all-purpose flour
07 - 2 tablespoons cornstarch
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt

→ Raspberry Mix

11 - 1 cup fresh raspberries, gently washed and patted dry

→ Coating

12 - 1/4 cup granulated sugar
13 - 2 tablespoons crushed freeze-dried raspberries

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
03 - In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes, until pale, light, and fluffy.
04 - Reduce mixer speed to low. Add eggs one at a time, mixing until just incorporated after each addition. Scrape down bowl sides as needed.
05 - Mix in vanilla extract until fully combined.
06 - Gradually add the dry flour mixture on low speed. Mix until just combined without overmixing.
07 - Gently fold in the fresh raspberries by hand, taking care not to crush them completely.
08 - In a small bowl, combine granulated sugar and crushed freeze-dried raspberries.
09 - Use a 1.5-tablespoon cookie scoop to portion dough. Roll each portion between your palms to form a smooth ball, then roll in the sugar-raspberry mixture until coated.
10 - Place dough balls on prepared baking sheets, spacing approximately 2 inches apart.
11 - Bake for 10-12 minutes, or until edges are set and centers appear slightly underbaked.
12 - Remove from oven and let cookies rest on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving or storing.

# Expert Tips:

01 -
  • The texture is impossibly soft in the center with just enough chew at the edges to make you reach for a second cookie.
  • Fresh raspberries give you little pockets of tart sweetness that balance the sugar perfectly.
  • The sparkly raspberry sugar coating adds crunch and a pop of color that makes these feel special without any extra work.
  • They stay tender for days and actually taste better the next morning with coffee.
02 -
  • If your raspberries are too wet, the dough will get sticky and hard to roll, so really pat them dry with a paper towel.
  • Chilling the dough for 30 minutes before baking makes a huge difference in shape and texture, the cookies spread less and taste even better.
  • Don't overbake these, they should look slightly underdone in the center when you pull them out or they'll dry out as they cool.
03 -
  • Room temperature ingredients blend smoother and create a better texture, so plan ahead and set everything out early.
  • If you want extra raspberry flavor without extra moisture, brush the tops with a thin layer of seedless raspberry jam right after they come out of the oven.
  • These cookies taste even better the next day once the flavors have had time to settle and meld together.
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