Soft Chewy Raspberry Sugar Cookies (Printable)

Tender sugar cookies studded with fresh raspberries and coated in sparkling berry sugar for a chewy, fruity treat.

# What You 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

# How-To:

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 or using a hand mixer, 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—do not 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 approximately 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.

# Insider Tips:

01 -
  • The dough stays tender and chewy even after sitting out, never turning dry or crumbly.
  • Fresh raspberries burst inside each cookie without making the dough soggy or runny.
  • Rolling them in raspberry sugar creates a sparkly crust that catches the light and tastes like summer.
  • You can bake them straight away or chill the dough overnight without losing that pillowy texture.
02 -
  • Do not skip drying the raspberries, even a little moisture will make the dough too wet and the cookies will spread into puddles.
  • If your dough feels too soft to handle, chill it for thirty minutes before scooping, it makes rolling so much easier.
  • Pull the cookies from the oven when they look slightly underbaked in the center, they continue cooking on the hot sheet and will be perfect.
03 -
  • Chill your dough for thirty minutes before baking if you want thicker cookies that hold their shape perfectly.
  • Use a light hand when folding in the raspberries, the more whole they stay, the prettier the cookies look when you bite into them.
  • If you don't have freeze-dried raspberries for the coating, a pinch of raspberry gelatin powder mixed with sugar works in a pinch and adds vibrant color.
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