Soft Chewy Raspberry Sugar Cookies (Printable)

Tender sugar cookies with juicy raspberries and sparkly berry-sugar crust for chewy, bright bites.

# 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

# Step-by-Step:

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, 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, being careful not to overmix.
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 fully 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 pillowy texture stays soft for days, never turning dry or crumbly like typical sugar cookies.
  • Fresh raspberries burst with juice in every other bite, balancing sweetness with tart brightness.
  • The sparkly raspberry-sugar coating adds a subtle crunch and a pop of color that makes them look bakery-special.
  • Theyre easy enough for a weeknight yet impressive enough to bring to a potluck or gift to a friend.
02 -
  • Chilling the dough for 30 minutes before baking prevents the cookies from spreading too thin and intensifies the flavor.
  • Pat raspberries completely dry with paper towels, excess moisture can make the dough runny and cause uneven baking.
  • Dont skip the 5-minute rest on the baking sheet, moving them too soon makes them fall apart.
  • If your raspberries are very fragile, fold in freeze-dried raspberries instead for the same flavor without the delicate handling.
03 -
  • Use a cookie scoop for perfectly uniform cookies that bake evenly every single time.
  • Let the butter soften naturally at room temperature, microwaving it can make the dough greasy and flat.
  • If you dont have freeze-dried raspberries, a drop of red food coloring in the sugar coating gives a similar pink hue.
  • Press a few extra fresh raspberries gently onto the tops of dough balls before baking for a bakery-style look.
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