There’s something so magical about baking cookies, especially when they’re sweet and tangy Raspberry Sugar Cookies. They fill the kitchen with a delightful aroma. Plus, they’re a breeze to whip up. Perfect for sharing with friends or enjoying during a cozy afternoon at home, these cookies are sure to bring a smile to your face.
why make this recipe
Raspberry Sugar Cookies are an absolute delight. The sweet dough pairs beautifully with the bright tartness of fresh raspberries. Not only do they taste fantastic, but they also look pretty cute with their colorful swirls! It’s an easy recipe that even beginner bakers can master. You get soft, chewy cookies with a hint of berry goodness in every bite. Who could resist a little cookie love, right?
how to make Raspberry Sugar Cookies: Sweet & Simple Treat
Ingredients:
- 2 ½ cups (310g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries (or thawed frozen)
- 2 tablespoons sugar
- Optional: ½ teaspoon lemon juice (to brighten flavor)
Directions:
Step 1: Make the Raspberry Swirl
Start by mashing the raspberries with sugar in a small bowl. If you’re feeling adventurous, add lemon juice for an extra zing! Stir until it becomes a lovely thick puree. Set that aside for now.
Step 2: Prepare the Cookie Dough
In one bowl, whisk together the flour, baking soda, and salt. In another mixing bowl, beat the softened butter and sugar until it’s light and fluffy. It should be like little clouds of sweetness! Then mix in the egg and vanilla until everything is nicely combined. Gradually add the dry ingredients and mix until the dough comes together.
Step 3: Add the Raspberry Swirl
Now for the fun part! Gently fold the raspberry puree into the dough using a spatula. You want to see those bright pink streaks. Don’t overmix! It’s all about that marble effect.
Step 4: Scoop and Bake
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and space them a few inches apart on the sheet. Bake for about 10–12 minutes, or until the edges just turn golden. Your kitchen will smell incredible!
Step 5: Cool and Serve
Let those cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack. Whether you like them warm or cooled, these cookies are sure to delight.
how to serve Raspberry Sugar Cookies: Sweet & Simple Treat
These cookies are perfect as a sweet treat with coffee or tea. You could even serve them at a gathering! I love to pair them with a scoop of vanilla ice cream for an extra indulgent dessert.
how to store Raspberry Sugar Cookies: Sweet & Simple Treat
Leftover cookies? No problem! Once they’re completely cooled, store them in an airtight container at room temperature. They’ll stay fresh for about a week. If you want to keep them longer, you can pop them in the freezer. Just separate layers with parchment paper to prevent sticking.
tips to make Raspberry Sugar Cookies: Sweet & Simple Treat
Here are a couple of tips for success. First, make sure your butter is softened so it blends easily. If you want a stronger raspberry flavor, you can increase the amount of puree. It’s also lovely to sprinkle a touch of coarse sugar on top before baking for a little crunch.
variation (if any)
Feel free to experiment! These cookies can be made with other berries too, like blueberries or strawberries. For a twist, try adding some white chocolate chips for a delicious pairing.
FAQs
Can I use frozen raspberries instead of fresh?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing.
How can I make these cookies more colorful?
You can mix in a few drops of red food coloring into the raspberry puree if you want a more vibrant swirl!
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days or freeze it for about a month. Just let it soften a bit before baking.
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Raspberry Sugar Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightfully sweet and tangy Raspberry Sugar Cookies filled with fresh raspberry goodness, perfect for any occasion.
Ingredients
- 2 ½ cups (310g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries (or thawed frozen)
- 2 tablespoons sugar
- Optional: ½ teaspoon lemon juice
Instructions
- Make the Raspberry Swirl: Mash the raspberries with sugar in a small bowl, optionally adding lemon juice, and set aside.
- Prepare the Cookie Dough: Whisk together flour, baking soda, and salt in one bowl. In another bowl, beat softened butter and sugar until light and fluffy. Mix in egg and vanilla, then gradually add dry ingredients until combined.
- Add the Raspberry Swirl: Gently fold the raspberry puree into the dough until you see pink streaks.
- Scoop and Bake: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and space them apart. Bake for 10–12 minutes until edges are golden.
- Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure butter is softened for easier blending. For a stronger raspberry flavor, increase the puree amount. Optional: sprinkle coarse sugar on top before baking for added crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, raspberry, dessert, baking, sweet treat
