Soft and Chewy Raspberry Sugar Cookies

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These Raspberry Sugar Cookies are the perfect balance of sweet and tart, with a soft, chewy texture and a subtle raspberry flavor. The cinnamon-sugar coating gives them a slight crunch while enhancing the fruity notes of the raspberries. Topped with a light dusting of powdered sugar and fresh raspberries, they’re both visually appealing and delicious.

  1. Ingredients:

For the Cookies:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 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)

For Rolling:

  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon

For Garnish (optional):

  • Fresh raspberries
  • Powdered sugar for dusting

Directions:

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
  4. Add the egg, vanilla extract, and almond extract (if using) to the butter mixture and beat until combined.
  5. Mix in the mashed raspberries or raspberry jam and lemon zest, if using.
  6. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  7. In a small bowl, combine the sugar and cinnamon for rolling.
  8. Scoop tablespoon-sized portions of dough, roll them into balls, and then roll them in the sugar-cinnamon mixture.
  9. Place the dough balls about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the back of a spoon or your fingers.
  10. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  11. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  12. Garnish with fresh raspberries and a dusting of powdered sugar, if desired.

Prep Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25 minutes
Kcal: 150 kcal (per cookie, based on 24 cookies)
Servings: 24 cookies

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