Soft Chewy Raspberry Sugar Cookies (Printable Version)

Tender sugar cookies with juicy raspberries and sparkly sugar coating for chewy, fruity treats.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup unsalted butter, softened to room temperature
02 - 3/4 cup granulated sugar
03 - 3/4 cup light brown sugar, packed
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 2 3/4 cups all-purpose flour
07 - 2 tablespoons cornstarch
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt

→ Raspberry Mix

11 - 1 cup fresh raspberries, gently washed and patted dry

→ Coating

12 - 1/4 cup granulated sugar
13 - 2 tablespoons crushed freeze-dried raspberries

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
03 - In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed for 3 to 4 minutes, until pale, light, and fluffy.
04 - Reduce mixer speed to low. Add eggs one at a time, mixing until just incorporated after each addition. Scrape down sides as needed.
05 - Mix in vanilla extract until fully combined.
06 - Gradually add the dry flour mixture on low speed. Mix until just combined without overmixing.
07 - Gently fold in the fresh raspberries by hand, taking care not to crush them completely.
08 - In a small bowl, combine 1/4 cup granulated sugar and crushed freeze-dried raspberries.
09 - Use a 1.5-tablespoon cookie scoop or spoon to portion dough. Roll each portion between your palms to form a smooth ball, then roll in the sugar-raspberry mixture until coated.
10 - Place dough balls on prepared baking sheets, spacing about 2 inches apart.
11 - Bake for 10 to 12 minutes, or until edges are set and centers look slightly underbaked.
12 - Remove from oven and let cookies rest on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving or storing.

# Expert Advice:

01 -
  • The raspberries stay juicy inside, giving little bursts of tartness against the sweet, pillowy dough.
  • They look bakery-fancy with that sparkly crust, but the dough comes together in one bowl without any fuss.
  • They stay soft and chewy for days, which means you can bake ahead and actually enjoy them later.
02 -
  • Chill the dough for 30 minutes before baking if you want thicker cookies that hold their shape better and taste even more developed.
  • Don't skip patting the raspberries dry—too much moisture can make the dough soggy and cause the cookies to spread too much.
  • If your raspberries are really delicate and fall apart easily, swap them for crushed freeze-dried raspberries mixed right into the dough instead.
03 -
  • If your butter is too soft and the dough feels greasy, chill it for 15 minutes before scooping to firm it up.
  • Using both fresh and freeze-dried raspberries gives you the best of both worlds: juicy bursts and concentrated flavor without too much moisture.
  • Rotate your baking sheets halfway through for the most even baking, especially if your oven has hot spots.
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