Pin it Indulge in the delightful combination of tart berries and sweet dough with these Soft Chewy Raspberry Sugar Cookies. These tender treats are studded with juicy raspberries and finished with a sparkly raspberry-sugar crust, making them as beautiful as they are delicious. Each bite offers a pillowy, chewy texture with bright berry bursts—a perfect treat for berry lovers looking for a fruity twist on a classic favorite.
Pin it The secret to these cookies lies in the balance of textures. The soft, buttery base provides the perfect backdrop for the vibrant, jammy raspberries, creating a treat that is both comforting and sophisticated. Whether you're baking for a special occasion or a simple afternoon snack, these cookies are bound to impress.
Ingredients
- Wet Ingredients: 1 cup unsalted butter (softened), ¾ cup granulated sugar, ¾ cup light brown sugar (packed), 2 large eggs (room temperature), 2 teaspoons vanilla extract.
- Dry Ingredients: 2 ¾ cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt.
- Raspberry Mix: 1 cup fresh raspberries (gently washed and patted dry).
- Coating: ¼ cup granulated sugar, 2 tablespoons crushed freeze-dried raspberries (optional).
Instructions
- Step 1
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Step 2
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Step 3
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes, until pale, light, and fluffy.
- Step 4
- Reduce mixer speed to low. Add eggs one at a time, mixing until just incorporated after each addition. Scrape down sides as needed.
- Step 5
- Mix in vanilla extract until fully combined.
- Step 6
- Gradually add the dry flour mixture on low speed. Mix until just combined—do not overmix.
- Step 7
- Gently fold in the fresh raspberries by hand, taking care not to crush them completely.
- Step 8
- In a small bowl, combine ¼ cup granulated sugar and crushed freeze-dried raspberries (if using).
- Step 9
- 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.
- Step 10
- Place dough balls on prepared baking sheets, spacing about 2 inches apart.
- Step 11
- Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
- Step 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.
Zusatztipps für die Zubereitung
For the best visual and flavor results, use both fresh and freeze-dried raspberries. This combination gives the cookies a bright hue and intense berry flavor without adding excess moisture to the dough. Be very gentle when folding in the fresh raspberries to maintain some whole fruit pieces.
Varianten und Anpassungen
If fresh raspberries are unavailable or too delicate, you can substitute them with ¾ cup of crushed freeze-dried raspberries mixed directly into the dough. For an extra punch of flavor, try swirling 1 teaspoon of raspberry jam into each dough ball before rolling it in the sugar coating.
Serviervorschläge
These cookies are best served at room temperature once the sugar crust has set. They pair beautifully with a cold glass of milk or a hot cup of herbal tea. For a decadent dessert, serve them alongside a scoop of vanilla bean ice cream.
Pin it With their vibrant color and irresistible texture, these Soft Chewy Raspberry Sugar Cookies are sure to become a staple in your baking repertoire. Enjoy the bright, fresh taste of summer berries in every sweet, sparkly bite.
Recipe FAQs
- → What makes these cookies so soft and chewy?
The combination of brown sugar, which adds moisture, along with cornstarch and a careful baking time (leaving the centers slightly underbaked), contributes to their signature soft and chewy texture. Not overmixing the dough is also key.
- → Can I substitute frozen raspberries for fresh ones?
It's generally recommended to use fresh raspberries for the best texture and to prevent excess moisture. If using frozen, do not thaw them; fold them into the dough while frozen, and be aware that the dough might be wetter, potentially requiring a bit more flour or a slightly longer bake time.
- → What's the benefit of the sugar–raspberry coating?
The coating provides a lovely sparkling appearance, adds an extra layer of sweetness, and intensifies the raspberry flavor. If using crushed freeze-dried raspberries in the coating, it also enhances the berry aroma and color without adding moisture.
- → How should I store these cookies to keep them fresh?
Store them in an airtight container at room temperature for up to 4 days. For longer storage, they can be frozen for up to 3 months. Ensure they are completely cooled before storing to prevent condensation.
- → Can I prepare the cookie dough in advance?
Yes, chilling the dough for at least 30 minutes before baking is actually recommended to help the cookies hold their shape better and deepen flavors. You can prepare the dough up to 2-3 days in advance and store it covered in the refrigerator.