Description
Raspberry sugar cookies offer a delightful twist on classic sweet treats. Delicate pastry meets fruity freshness, with vibrant raspberry swirls that create a perfect balance of buttery richness and tangy flavor you’ll crave.
Ingredients
Scale
Primary Ingredients:
- 2 cups (480 ml) all-purpose flour
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 large egg
Flavoring Ingredients:
- 1 teaspoon vanilla extract
- ½ cup (75 grams) fresh raspberries, finely chopped
- 2–3 drops red food coloring (optional for enhanced color)
Dry Ingredients:
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (30 grams) powdered sugar (optional for dusting)
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper, ensuring an even surface for uniform cookie placement.
- Sift together flour, baking powder, and salt in a medium bowl, creating a smooth, well-integrated dry mixture.
- In a separate large mixing bowl, whip softened butter and granulated sugar until the texture becomes airy and pale, which typically requires vigorous mixing for 2-3 minutes.
- Incorporate the egg and vanilla extract into the butter-sugar blend, stirring until the mixture achieves a consistent, glossy appearance.
- Gradually introduce the dry ingredient mixture into the wet ingredients, folding gently to maintain a delicate texture and prevent overmixing.
- Carefully fold chopped raspberries into the dough, distributing them evenly. Optional: Add a few drops of red food coloring for enhanced visual appeal.
- Using a cookie scoop or spoon, deposit uniform dollops of dough onto the prepared baking sheet, maintaining approximately 2 inches of spacing between each cookie.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, watching for lightly golden edges and soft centers.
- Remove from the oven and let cookies rest on the baking sheet for 5 minutes to set, then transfer to a wire cooling rack.
- Once completely cooled, optionally dust with a delicate layer of powdered sugar for a refined finishing touch.
Notes
- Elevate the texture by using room temperature butter for smoother, more evenly mixed dough that creates a softer cookie.
- Handle raspberries delicately to prevent color bleeding and maintain distinct fruit pieces throughout the cookie.
- Ensure ingredients are measured precisely for consistent results, especially when working with delicate fruits like raspberries.
- Frozen raspberries work perfectly if fresh aren’t available – just chop and fold in while still slightly frozen to prevent color spreading.
- Space cookies generously on the baking sheet to allow proper air circulation and prevent them from merging during baking.
- Let cookies cool completely before storing to maintain their crisp edges and prevent moisture buildup that could make them soggy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg