Description
Delightfully sweet and tangy Raspberry Sugar Cookies filled with fresh raspberry goodness, perfect for any occasion.
Ingredients
Scale
- 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