Description
These Soft and Chewy Raspberry Sugar Cookies are a delightful treat featuring a tender, chewy texture infused with the sweet and tangy flavor of fresh raspberries or raspberry jam. Coated with a cinnamon-sugar blend and topped with fresh raspberries and powdered sugar, they make a perfect indulgence 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)
Coating and Garnish
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- Fresh raspberries for garnish
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside for later use.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes, to ensure a soft and chewy texture in the cookies.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) until well combined with the butter mixture.
- Incorporate the Fruit: Mix in the mashed raspberries or raspberry jam along with the optional lemon zest to impart a sweet, tangy flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients and stir until just combined, being careful not to overmix to preserve the cookie texture.
- Prepare Rolling Sugar: In a small bowl, combine 1/4 cup granulated sugar with 1/2 teaspoon cinnamon to create a sweet, spiced coating for the cookie dough balls.
- Shape the Dough: Scoop tablespoon-sized portions of dough, roll them into balls, then roll each ball evenly in the cinnamon-sugar mixture.
- Flatten the Dough: Arrange the coated dough balls about 2 inches apart on prepared baking sheets. Flatten each ball slightly with the back of a spoon or your fingers to help them spread evenly.
- Bake: Bake for 10-12 minutes until edges are lightly golden and centers are set, keeping the middle soft and chewy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Garnish and Serve: Once cooled, garnish with fresh raspberries and dust lightly with powdered sugar for an elegant finish.
Notes
- For a more intense raspberry flavor, use fresh raspberries mashed just before mixing.
- Almond extract is optional but adds a subtle nutty aroma that pairs well with raspberry.
- Be careful not to overbake; cookies should remain soft in the center.
- Store cookies in an airtight container for up to 3 days to keep them fresh.
- You can freeze unbaked dough balls and bake directly from frozen, adding a couple extra minutes to baking time.
