Description
Delight in these soft and tender Raspberry Sugar Cookies, bursting with fresh raspberry flavor and a perfect balance of sweetness. These easy-to-make cookies feature a buttery base enhanced with vanilla, topped optionally with a dusting of powdered sugar for an elegant finish. Perfect for sharing or a special treat anytime.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup fresh raspberries (or frozen)
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In another bowl, cream the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing thoroughly until incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overmixing.
- Fold in Raspberries: Carefully fold the fresh or frozen raspberries into the cookie dough, taking care to keep them as intact as possible to prevent excessive bleeding of color.
- Scoop Dough: Using a tablespoon scoop, portion the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden and the centers remain soft.
- Cool and Serve: Remove the cookies from the oven and transfer them to wire racks to cool completely. Optionally, dust with powdered sugar before serving for an extra touch of sweetness.
Notes
- Using fresh raspberries is preferred for the best flavor and texture, but frozen raspberries can also be used if thawed and drained well to reduce moisture.
- Be gentle when folding in raspberries to keep the dough from turning pink and avoid breaking the berries.
- For a crispier cookie, bake an additional 1-2 minutes but be careful not to overbake as these cookies are best soft-centered.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Dusting with powdered sugar is optional but adds a lovely presentation and a subtle sweetness.
