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Soft & Chewy Raspberry Sugar Cookies Recipe

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★★★★★

5 from 74 reviews

These Soft & Chewy Raspberry Sugar Cookies are a delightful treat bursting with sweet raspberry flavor and a hint of cinnamon. Perfectly tender yet chewy, these cookies feature a buttery dough infused with vanilla and almond extracts, rolled in a cinnamon-sugar coating for extra sweetness and a slight crunch. Ideal for dessert lovers seeking a fruity twist on the classic sugar cookie.

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

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

For Garnish (optional)

  • Fresh raspberries
  • Powdered sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking and enable easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside as it will be incorporated later.
  3. Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened butter and 1 1/4 cups granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This step creates a soft, tender cookie texture.
  4. Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) until the wet ingredients are fully combined and smooth.
  5. Fold in Raspberry and Lemon: Gently fold in the raspberry jam or mashed fresh raspberries and lemon zest if using. Mix gently just to combine so that the raspberries are distributed evenly without overworking the dough.
  6. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet butter mixture and mix until the dough just comes together, being careful not to overmix to maintain chewiness.
  7. Prepare Cinnamon-Sugar Mixture: In a small bowl, combine 1/4 cup granulated sugar with 1/2 teaspoon cinnamon. This mixture will be used to coat the cookie dough balls.
  8. Form and Roll Dough Balls: Scoop tablespoon-sized portions of dough, roll them into smooth balls, then roll each ball evenly in the cinnamon-sugar mixture to coat for added flavor and a slight crunchy texture on the outside.
  9. Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheets spaced about 2 inches apart to allow room for spreading.
  10. Flatten Dough Balls: Gently press down each dough ball with the back of a spoon or your fingers to slightly flatten, ensuring even baking and a desirable cookie shape.
  11. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the cookie edges turn golden and the centers are set but still soft and chewy.
  12. Cool Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, preventing breakage.
  13. Optional Garnish: Before serving, optionally garnish the cookies with fresh raspberries and a dusting of powdered sugar to enhance both appearance and flavor.

Notes

  • Use fresh or thawed raspberries for best flavor if choosing fresh over jam.
  • The almond extract is optional but adds a lovely nutty undertone complementing the raspberry.
  • Do not overmix the dough when adding flour to keep the cookies soft and chewy.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For a stronger raspberry flavor, add a bit more jam but reduce any additional sugar accordingly.

Keywords: raspberry sugar cookies, chewy cookies, soft cookies, raspberry jam cookies, cinnamon sugar cookies, easy cookie recipe, dessert

Find it online: https://tastewithamy.com/soft-and-chewy-raspberry-sugar-cookies-recipe/