Description
These Soft and Chewy Raspberry Sugar Cookies are bursting with sweet and tangy raspberry flavor, featuring a tender texture and a lightly spiced cinnamon-sugar coating. Perfectly soft in the center with a delicate golden edge, these cookies are elegantly finished with fresh raspberries and a dusting of powdered sugar, making them a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup raspberry jam or fresh raspberries, mashed
- 1/2 teaspoon lemon zest (optional)
Coating & Garnish
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- Fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes, creating the ideal texture for soft and chewy cookies.
- Add Eggs and Extracts: Incorporate the egg, vanilla extract, and almond extract (if using) into the butter mixture and beat until fully combined.
- Add Raspberry and Lemon Zest: Mix in the mashed raspberries or raspberry jam and lemon zest (optional) to infuse the batter with a sweet and tangy flavor.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Prepare Coating: In a small bowl, combine the 1/4 cup granulated sugar and cinnamon. This mixture will add a lightly spiced, sweet exterior to the cookies.
- Form Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball evenly in the cinnamon-sugar mixture.
- Arrange on Baking Sheets: Place the dough balls about 2 inches apart on the prepared baking sheets. Flatten slightly with the back of a spoon or fingers to ensure even spreading.
- Bake: Bake for 10-12 minutes until edges are lightly golden and centers are set but still soft.
- Cool Slightly: Remove cookies from oven and let them cool on baking sheets for 5 minutes to set.
- Cool Completely and Garnish: Transfer to a wire rack to cool fully. Once cool, garnish with fresh raspberries and dust lightly with powdered sugar for an elegant finish.
Notes
- For a stronger raspberry flavor, use fresh mashed raspberries instead of jam.
- If almond extract is not available, you may omit it without affecting the overall flavor much.
- Be careful not to overmix the dough after adding flour to maintain cookie tenderness.
- Flattening the dough balls slightly before baking helps cookies spread evenly and bake thoroughly.
- Cookies are best stored in an airtight container at room temperature for up to 3 days.
- Optional lemon zest adds brightness but can be skipped if desired.
