Description
Delight in these soft and fruity Raspberry Sugar Cookies, combining a classic sugar cookie base with bursts of fresh raspberries for a sweet and tangy treat. Perfect for any occasion, these cookies are easy to make and topped with an optional dusting of powdered sugar for extra charm.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
Fresh Ingredients
- 1 cup fresh raspberries (or frozen)
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter and granulated sugar together for about 3 to 4 minutes until the mixture is light and fluffy, which helps create a tender texture.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed butter and sugar mixture, mixing until well combined to provide moisture and flavor.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which could make the cookies tough.
- Fold in Raspberries: Carefully fold in the fresh or frozen raspberries to avoid breaking them up too much and maintain their shape and bursts of flavor.
- Shape Cookies: Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the edges turn golden brown while the centers remain soft, indicating perfect doneness.
- Cool: Remove cookies from the oven and cool them on wire racks before serving to let them set and prevent crumbling.
Notes
- Use fresh raspberries for the best texture, but frozen raspberries can be substituted; just thaw and drain excess moisture before use.
- Do not overmix the dough to keep cookies tender and soft.
- Optional powdered sugar dusting adds a pretty finishing touch.
- Store cookies in an airtight container to keep them fresh for up to 3 days.
- These cookies can be frozen before baking; freeze scooped dough on a tray, then transfer to a freezer bag and bake from frozen with an extra minute or two in baking time.
