Introduction

These Soft & Chewy Raspberry Sugar Cookies offer a delightful balance of sweet and tangy flavors with a tender texture that’s perfect for any occasion. Infused with raspberry jam and a hint of almond extract, they bring a fresh twist to a classic sugar cookie.

The image shows soft cookies with a cracked texture on a white marbled surface, each cookie having three main layers: the bottom layer is a light golden-brown baked base, the middle layer is a bright red jelly or jam filling visible inside the cracked tops, and the top layer is a pale, slightly crumbly dough covered in granulated sugar crystals, making the surface shimmer. One cookie is broken in half to clearly show the jelly filling’s thick and glossy texture, with the other cookies surrounding it whole, all round and slightly puffy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes using a hand or stand mixer.
Step 4: Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat until well combined.
Step 5: Gently fold in the raspberry jam or mashed fresh raspberries and lemon zest (if using). Mix until just combined.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together without overmixing.
Step 7: In a small bowl, combine the 1/4 cup granulated sugar and cinnamon for rolling.
Step 8: Scoop tablespoon-sized portions of dough and roll each into a ball. Roll the balls in the cinnamon-sugar mixture to coat evenly.
Step 9: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Step 10: Gently press down each dough ball with the back of a spoon or your fingers to slightly flatten them.
Step 11: Bake for 10–12 minutes, or until the edges are golden and the centers are set.
Step 12: Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Step 13: Optionally, garnish with fresh raspberries and a dusting of powdered sugar before serving.

Tips & Variations

Use fresh raspberries for a more natural fruity texture or raspberry jam for a sweeter, smoother filling.
Adding lemon zest brightens the flavor but can be omitted if you prefer a more straightforward berry taste.
Substitute almond extract with additional vanilla extract if you want a milder flavor.
For a festive touch, mix in white chocolate chips or drizzle melted white chocolate over cooled cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container to maintain moisture. For longer storage, freeze the baked cookies for up to 3 months; thaw at room temperature before serving. Reheat gently in a microwave for a few seconds if desired.

How to Serve

The image shows round cookies with a cracked, pale yellow outer layer sprinkled with granulated sugar, giving a textured and slightly sparkly look. Each cookie has a bright red jam filling in the center, which is glossy and slightly translucent, with some visible berry pieces adding texture. There are two halves of a cookie prominently positioned in the middle, one stacked on top of the other, exposing the rich, gooey red jam inside against the soft crumbly yellow dough. The rest of the cookies are whole, arranged close together on a dark surface. The light highlights the sugar crystals and the shiny jam, making the cookies look fresh and soft photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but thaw and drain excess liquid before mashing to prevent the dough from becoming too wet.

Why are my cookies spreading too much?

Make sure your butter is softened but not melted, and avoid overmixing the dough. Also, chilling the dough for 15–30 minutes before baking can help prevent excessive spreading.