Description
There’s something magical about the combination of raspberries and sugar cookies. They’re soft, sweet, and bursting with fruity flavor—perfect for any occasion, whether it’s a holiday treat, a weekend baking project, or just a little something to brighten your day. This recipe is straightforward, simple, and oh-so-rewarding, designed especially for beginners.
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter (softened): 3/4 cup
- Granulated sugar: 1 cup
- Egg (large): 1
- Vanilla extract: 1 teaspoon
- Fresh raspberries (chopped): 1/2 cup
- Powdered sugar (optional): 1/4 cup (for dusting)
- Red food coloring (optional): 2-3 drops
Instructions
- Prepping the Ingredients:
- Gather your ingredients and let the butter soften at room temperature.
- Finely chop the raspberries and set them aside. If you’re using food coloring, have it ready to mix into the dough.
- Making the Dough:
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add the Wet Ingredients: Mix in the egg and vanilla extract until fully incorporated. If using food coloring, add it at this stage.
- Incorporate the Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in the Raspberries: Gently mix in the chopped raspberries, ensuring they’re evenly distributed.
- Shaping and Baking:
- Shape the Dough: Scoop out tablespoons of dough and roll them into balls. Place the dough balls on a baking sheet lined with parchment paper, leaving about 2 inches of space between each one.
- Flatten Slightly: Use the back of a spoon or your palm to gently flatten each ball.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking; they’ll firm up as they cool.
- Cool and Dust (Optional): Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust with powdered sugar if desired.
Notes
- Achieving the Best Texture: Measure ingredients accurately, especially the flour. Too much can result in dense cookies. Use fresh raspberries for optimal flavor and color. If using frozen raspberries, thaw and pat them dry first.
- Customizing Your Cookies: Add a hint of almond extract or a pinch of cinnamon for a twist. Fold in white chocolate chips or chopped nuts for added texture. Experiment with smaller or larger cookies.
- Enhancing Visual Appeal: Drizzle the cooled cookies with a raspberry glaze or melted white chocolate. Create designs by pressing a fork into the dough before baking for a crisscross pattern.
- Serving and Storing: Serve with a cup of tea or coffee. Store in an airtight container at room temperature for up to 5 days. Freeze the dough or baked cookies for longer storage. Reheat in a preheated oven for a few minutes to restore softness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American