These cookies are soft, chewy, and full of natural raspberry flavor, thanks to the use of fresh raspberries or freeze-dried raspberry powder. They come together easily, requiring just one bowl and no complicated steps. The vibrant pink hue adds a cheerful touch, and the fruity sweetness is perfectly balanced by the rich, buttery dough. Whether served on their own or with a glaze, they’re always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder baking soda salt unsalted butter granulated sugar egg vanilla extract fresh raspberries or freeze-dried raspberry powder optional: powdered sugar and milk or lemon juice for glaze
Directions
Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper.
In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
If using fresh raspberries, mash them and gently fold them into the wet mixture. If using freeze-dried raspberry powder, mix it directly into the wet ingredients.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Scoop tablespoon-sized amounts of dough, roll into balls, and place on the prepared baking sheets about 2 inches apart.
Lightly press down on each ball to flatten slightly.
Bake for 10–12 minutes or until the edges are set but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional: Drizzle with a simple glaze made from powdered sugar and milk or lemon juice once cooled.
Servings and timing
This recipe yields about 24 cookies. Prep time: 15 minutes Cook time: 10–12 minutes Cooling time: 20 minutes Total time: approximately 45 minutes
Variations
Lemon raspberry flavor: Add lemon zest to the dough and use lemon juice in the glaze for a citrusy twist.
Chocolate chip addition: Fold in white chocolate chips for a creamy complement to the tart raspberries.
Heart-shaped cookies: Chill the dough and roll it out to cut with cookie cutters for themed occasions.
Sandwich cookies: Use two cookies with a raspberry or cream cheese filling in between.
Gluten-free version: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week. To freeze, place cooled cookies in a single layer in a freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving. These cookies are best enjoyed at room temperature and do not require reheating.
FAQs
Can I use frozen raspberries?
Yes, but thaw and drain them well before adding to avoid excess moisture in the dough.
What’s the difference between using fresh raspberries and freeze-dried?
Fresh raspberries add moisture and a slightly softer texture, while freeze-dried raspberries provide a more intense flavor and brighter color without extra liquid.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours. Let it come to room temperature before baking for best results.
Why are my cookies spreading too much?
Make sure the butter isn’t too soft or melted, and consider chilling the dough before baking if needed.
How do I get a stronger raspberry flavor?
Use freeze-dried raspberry powder or reduce the fresh raspberries into a concentrated puree before adding.
Can I skip the glaze?
Absolutely. The cookies are delicious on their own, but the glaze adds an extra layer of sweetness and a nice finish.
Are these cookies good for gifting?
Yes, they hold up well and look beautiful in cookie boxes or tins, especially with a glaze or decorative drizzle.
Can I use raspberry jam instead of whole berries?
You can swirl in a few tablespoons of jam for flavor, but be cautious—it may alter the dough’s consistency.
How do I keep the pink color vibrant?
Using freeze-dried raspberry powder helps maintain a vibrant hue. If using fresh berries, don’t overmix the dough.
Can I make these cookies vegan?
Yes, substitute the egg with a flax egg and use plant-based butter for a vegan version.
Conclusion
Raspberry Sugar Cookies are a simple yet stunning treat that combines fruity brightness with classic cookie goodness. Soft, chewy, and full of natural flavor, they’re perfect for sharing, gifting, or enjoying with a cup of tea. Easy to make and endlessly customizable, these cookies are sure to become a new favorite in your baking rotation.
Raspberry Sugar Cookies are soft, chewy sugar cookies infused with the sweet-tart flavor of raspberries. Their vibrant pink color and rich, buttery base make them an eye-catching and delicious treat perfect for any celebration or afternoon tea.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:45 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup fresh raspberries (mashed) or 2 tablespoons freeze-dried raspberry powder
Optional: 1 cup powdered sugar
Optional: 1–2 tablespoons milk or lemon juice (for glaze)
Instructions
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
For fresh raspberries, mash them and gently fold into the wet mixture. For freeze-dried raspberry powder, mix it directly into the wet mixture.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheets about 2 inches apart.
Lightly press down on each dough ball to flatten slightly.
Bake for 10–12 minutes, until edges are set and centers are still soft.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional: Mix powdered sugar with milk or lemon juice to make a glaze and drizzle over cooled cookies.
Notes
Add lemon zest and use lemon juice in the glaze for a bright citrus twist.Fold in white chocolate chips for extra sweetness and texture.Chill dough and roll out for cut-out shapes like hearts for themed events.Make sandwich cookies with cream cheese or raspberry jam filling.For gluten-free cookies, use a 1:1 gluten-free flour substitute.
