Soft Chewy Raspberry Sugar Cookies (Printable Version)

Tender cookies with fresh raspberries and sparkly raspberry-sugar coating. Pillowy texture, bright berry flavor.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup unsalted butter, softened to room temperature
02 - 3/4 cup granulated sugar
03 - 3/4 cup light brown sugar, packed
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 2 3/4 cups all-purpose flour
07 - 2 tablespoons cornstarch
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt

→ Raspberry Mix

11 - 1 cup fresh raspberries, gently washed and patted dry

→ Coating

12 - 1/4 cup granulated sugar
13 - 2 tablespoons crushed freeze-dried raspberries, optional

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
03 - In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed for 3 to 4 minutes, until pale, light, and fluffy.
04 - Reduce mixer speed to low. Add eggs one at a time, mixing until just incorporated after each addition. Scrape down sides as needed.
05 - Mix in vanilla extract until fully combined.
06 - Gradually add the dry flour mixture on low speed. Mix until just combined, being careful not to overmix.
07 - Gently fold in the fresh raspberries by hand, taking care not to crush them completely.
08 - In a small bowl, combine 1/4 cup granulated sugar and crushed freeze-dried raspberries if using.
09 - Use a 1.5-tablespoon cookie scoop or spoon to portion dough. Roll each portion between your palms to form a smooth ball, then roll in the sugar-raspberry mixture until coated.
10 - Place dough balls on prepared baking sheets, spacing about 2 inches apart.
11 - Bake for 10 to 12 minutes, or until edges are set and centers look slightly underbaked.
12 - Remove from oven and let cookies rest on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving or storing.

# Expert Advice:

01 -
  • The texture is ridiculously soft and pillowy, like biting into a sweet cloud studded with juicy berries.
  • Fresh raspberries bake down into little jammy pockets that burst with flavor in every other bite.
  • The sparkly raspberry-sugar coating adds a gorgeous pink shimmer and subtle tartness that balances the sweetness perfectly.
  • They come together in under 40 minutes from start to finish, no chilling required unless you want extra thick cookies.
02 -
  • The dough is quite soft and sticky, which is exactly what you want for chewy cookies, but if it's too warm to handle, chill it for 15 to 30 minutes.
  • Don't overbake these, even if the centers look a little shiny and underdone, they will set as they cool and stay soft inside.
  • Fresh raspberries release moisture as they bake, so the cookies might spread a bit more than you expect, leave plenty of space between them.
  • If your raspberries are very juicy or delicate, freeze them for 10 minutes before folding in to help them hold their shape better.
03 -
  • For bakery-style thick cookies, chill the dough balls for at least 30 minutes before baking, it slows the spread and gives you a taller, chewier cookie.
  • Press a few extra fresh raspberries gently onto the tops of the dough balls right before baking for a gorgeous, rustic look that photographs beautifully.
  • If you want even more raspberry flavor without extra moisture, mix 2 tablespoons of freeze-dried raspberry powder directly into the dry ingredients.
  • Rotate your baking sheets halfway through baking for the most even browning, especially if your oven has hot spots.
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