If you’re searching for the perfect sweet treat that blends fruity flavor with sugary goodness, look no further than raspberry sugar cookies. These delightful bites offer a soft, buttery texture with a pop of tangy raspberry that will leave you craving more. Ready to discover the secret to making them irresistible? Keep reading!
Raspberry Sugar Cookies
Description
Raspberry sugar cookies are pure joy in baked form. Soft in the center, lightly crisp around the edges, and swirled with bright ruby rasberry purée, these cookies taste like a summer day dressed up in sunshine. Each bite brings together the creamy richness of butter with sweet vanilla and sharp berry notes that pop in the most delightful way.
I love making these for baby showers, cookie swaps, or whenever I just need something pretty and cheering. When I was little, my grandmother would let me press the sugar crust on top with my fingers, and I still do that today. It makes these cookies look a little rustic and beautifully homemade.
Why You’ll Love This Recipe
These cookies are so easy and so forgiving. If you are new to baking, you are going to feel like a pro when you watch these turn out perfectly golden and fragrant. The raspberry purée is made from real fruit — no artificial flavors here — and the dough comes together in minutes.
Whether you are baking for the holidays or just because it is Tuesday, this is a treat that always impresses and always comforts.
Serving and Storage Tips
Enjoy raspberry sugar cookies just slightly warm with a mug of hot tea, or save them for after dinner with a spoonful of whipped cream. They make lovely gifts too — tie up a stack in parchment with ribbon for a thoughtful homemade touch.
Keep cookies in an airtight container at room temperature for up to three days. For longer keeping, store in the fridge for up to a week. Freeze cookies in a single layer and then stack with parchment in a zip-close bag or tin. They thaw wonderfully and make for quick treats from the freezer. You can also freeze the dough — I like to press small dough balls and keep them ready to bake on demand.
Course, Cuisine, Keywords
Dessert, American, cookies, raspberry sugar cookies, raspberry desserts, soft sugar cookies
Servings, Prep Time, Cook Time, Total Time, Serving Size
| Servings: | 24 cookies |
| Prep Time: | 20 minutes |
| Cook Time: | 10 minutes |
| Total Time: | 30 minutes |
| Serving Size: | 1 cookie |
Ingredients
- 1 cup unsalted butter softened
- 1 and 1 quarter cups granulated sugar
- 1 large egg
- 1 and a half teaspoons vanilla extract
- 2 and three quarter cups all-purpose flour
- 1 teaspoon baking powder
- 1 half teaspoon baking soda
- 1 quarter teaspoon salt
- 1 half cup fresh or frozen raspberries
- 2 tablespoons granulated sugar for rolling
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Sifter or fine mesh sieve
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Small saucepan
- Fine mesh strainer
- Cooling rack
Instructions
- Make the raspberry purée: In a small saucepan over medium heat, simmer the raspberries until they cook down to a thick sauce, about 5 minutes. Stir gently to help break them down. Strain through a fine mesh sieve to remove seeds. Set aside to cool completely. I like to do this step first so it has time to thicken up and cool while I prep the dough. Thicker purée makes prettier swirls.
- Preheat and prep: Set your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set them aside.
- Cream butter and sugar: In a large mixing bowl, use your mixer to beat the softened butter and granulated sugar until it looks fluffy and pale — this takes about 2 to 3 minutes. This step gives the cookies that bakery-style texture.
- Add egg and vanilla: Beat in the egg and vanilla extract until the mixture is smooth and silky. You may need to scrape down the sides once or twice.
- Whisk dry ingredients: In a separate bowl, sift together flour, baking powder, baking soda, and salt. This removes any clumps and helps the cookies rise evenly.
- Combine: Gradually add the dry mixture to the wet ingredients in two or three additions. Mix on low speed or by hand just until no flour streaks remain. Be careful not to overwork the dough.
- Swirl in raspberry: Drop small spoonfuls of raspberry purée across the surface of the dough and use a rubber spatula to gently swirl. Do not completely blend — the more you swirl, the more marbled your cookies will be. I usually fold just twice in each direction.
- Shape and roll: Use a tablespoon to scoop out balls of dough. Roll each gently between your palms, then toss lightly in granulated sugar before arranging on the baking sheets with at least 2 inches between each cookie.
- Bake: Bake for 9 to 11 minutes or until the edges turn golden. The middles should still look a little soft — they will set as they cool and stay beautifully chewy inside.
- Cool: Let the cookies rest on the pan for 5 minutes before transferring to a wire rack. Trust me, they are fragile when hot but settle into perfect form once cooled.
Nutrition per serving
| Calories | 160 |
| Protein | 2 grams |
| Carbohydrates | 21 grams |
| Fat | 8 grams |
| Sugar | 11 grams |
| Fiber | 1 gram |
| Sodium | 85 milligrams |
Recipe Notes
If your raspberries are very juicy, let the purée simmer a little longer until thick. This helps keep the dough from becoming too sticky. Add a tiny splash of almond extract for a nutty twist, or swap in lemon zest for brightness. Keep mix-ins minimal so the raspberry ribbons stand out beautifully.
FAQ
Can I use raspberry jam instead of purée?
Yes. Use a high-quality raspberry jam and reduce the amount to 3 tablespoons. Make sure it is seedless if possible, and swirl gently into the dough so the cookies still have that lovely marbled look.
Do I need to chill the dough?
The dough can be baked right away, but if it is very soft or your kitchen is warm, chilling for 30 minutes helps the cookies keep their shape better in the oven.
What if I don’t have a fine mesh strainer?
You can mash the cooked berries as best you can and skip straining if you are not bothered by seeds. The cookies will still taste delicious, just a bit more rustic.
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Raspberry Sugar Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar for rolling
Instructions
- In a small saucepan over medium heat, cook the raspberries until they break down and form a jam-like consistency, about 5 minutes. Use a fine mesh strainer to remove seeds and set the purée aside to cool.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
- Gently swirl the cooled raspberry purée into the dough using a rubber spatula. Do not overmix — you want visible raspberry ribbons throughout.
- Scoop tablespoon-sized balls of dough and roll gently in granulated sugar.
- Place cookie dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9 to 11 minutes or until the edges are just beginning to turn golden. The centers may look slightly soft — they will continue to set as they cool.
- Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
