Description
These Soft and Chewy Raspberry Sugar Cookies combine the richness of butter with the sweet and tangy burst of raspberry jam or fresh raspberries. Rolled in a cinnamon-sugar mixture, these cookies have a lightly spiced exterior and a tender, chewy interior, perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 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 and Garnish
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- Fresh raspberries (for garnish)
- Powdered sugar (for dusting)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and aid in cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside while you prepare the wet ingredients.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes, to achieve a soft and chewy texture.
- Add Egg and Extracts: Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat until well combined.
- Incorporate Raspberries and Zest: Mix in the mashed raspberries or raspberry jam and lemon zest (if using) for a sweet and tangy flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing to preserve cookie texture.
- Prepare Cinnamon Sugar Mixture: In a small bowl, combine 1/4 cup granulated sugar and 1/2 teaspoon cinnamon for rolling the dough balls.
- Form and Roll Dough Balls: Scoop tablespoon-sized portions of dough and roll into balls. Coat each ball evenly in the cinnamon-sugar mixture.
- Arrange on Baking Sheets: Place dough balls about 2 inches apart on the prepared baking sheets and flatten slightly with the back of a spoon or fingers to ensure even spreading.
- Bake the Cookies: Bake for 10-12 minutes, until edges are lightly golden and centers are set but still soft.
- Cool the Cookies: Remove cookies from oven and let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Garnish and Serve: Once cooled, garnish with fresh raspberries and dust with powdered sugar for a beautiful presentation.
Notes
- Optional almond extract and lemon zest add extra layers of flavor but can be omitted if preferred.
- Ensure butter is softened, not melted, for the best texture.
- Do not overmix the dough once flour is added to keep cookies tender.
- Use parchment paper or silicone mats for easy removal and cleanup.
- Fresh raspberries on top provide a fresh burst of flavor and elegant look.
