Description
Delight in these soft and fruity Raspberry Sugar Cookies, combining the sweetness of sugar with the fresh burst of raspberries. Perfectly tender with a subtle vanilla flavor, these cookies are easy to make and great for any occasion.
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
Fruits
- 1 cup fresh raspberries (or frozen)
Optional
- Powdered sugar (optional for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Cream Butter and Sugar: In a separate bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes, to incorporate air for a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, adding moisture and flavor to the dough.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough and tough cookies.
- Fold in Raspberries: Carefully fold in the fresh or frozen raspberries to evenly distribute fruit without crushing them.
- Portion Dough: Scoop tablespoon-sized portions onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 12-15 minutes until the edges are golden and the centers remain soft and slightly chewy.
- Cool and Serve: Transfer cookies to wire racks to cool completely before serving; optionally dust with powdered sugar for a decorative finish.
Notes
- Use fresh or frozen raspberries, but if using frozen, do not thaw them to prevent the dough from becoming too wet.
- Be gentle when folding in raspberries to keep them intact and avoid turning the dough pink.
- For a crisper cookie, bake a few minutes longer but watch closely to avoid overbaking.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Optionally dust with powdered sugar just before serving for enhanced sweetness and presentation.
