Chewy Raspberry Sugar Cookies
Delightful sugar cookies that combine sweetness with the tartness of fresh raspberries, perfect for any occasion.
Ingredients
Base Ingredients
- 1 cup unsalted butter, softened Blends effortlessly into the dough.
- 1 cup granulated sugar Provides sweetness and crunch.
- 1 large egg Binds the mixture together.
- 1 teaspoon vanilla extract Adds warmth and aroma.
Dry Ingredients
- 2.5 cups all-purpose flour Provides texture.
- 1 teaspoon baking soda Helps create a fluffy center.
- 0.5 teaspoon baking powder Gives gentle rise.
- 0.5 teaspoon salt Enhances flavor.
Main Flavor Ingredients
- 1 cup fresh raspberries Can use frozen, thawed raspberries.
- 0.5 cup powdered sugar For dusting before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, beating until combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Gently fold in the raspberries without overmixing.
Baking
- Drop rounded portions of dough onto the prepared tray, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are lightly golden and the centers remain soft.
Finishing Touches
- Allow the cookies to cool on the tray for about 5 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
For enhanced raspberry flavor, consider adding raspberry extract. You can also try lemon zest for a citrus twist. Be gentle when mixing in the raspberries.