Description
Raspberry sugar cookies deliver a delightful twist on classic desserts, bringing sweet-tart magic to your cookie plate. Buttery, crumbly edges and a vibrant raspberry center make these treats irresistible for you.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter, softened (454 grams)
- 1 1/4 cups granulated sugar (250 grams)
- 2 1/2 cups all-purpose flour (313 grams)
- 1/2 cup raspberry jam or mashed fresh raspberries (120 milliliters)
Binding and Leavening Ingredients:
- 1 large egg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Flavoring and Optional Ingredients:
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 teaspoon lemon zest (optional)
For Rolling:
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
For Garnish:
- Fresh raspberries
- Powdered sugar
Instructions
- Whisk flour, baking soda, and salt together in a medium bowl, creating a uniform dry mixture that will provide structure to the cookies.
- Beat softened butter and granulated sugar in a large mixing bowl until the texture becomes light and airy, approximately 3-4 minutes.
- Incorporate egg, vanilla extract, and almond extract into the butter-sugar mixture, blending until smooth and well integrated.
- Gently fold raspberry jam or mashed raspberries and lemon zest into the wet ingredients, ensuring even distribution of fruity flavors.
- Gradually fold dry ingredients into the wet mixture, stirring minimally to prevent tough cookie texture, stopping when ingredients are just combined.
- Create uniform dough balls by scooping approximately one tablespoon of mixture, then roll in a sugar-cinnamon blend to develop a sweet, aromatic exterior.
- Arrange cookie dough balls on a parchment-lined baking sheet, spacing them two inches apart to allow for spreading during baking.
- Preheat oven to 350F (175C) and bake cookies for 10-12 minutes, watching for set edges and soft centers as indicators of perfect doneness.
- Let cookies rest on the baking sheet for 5 minutes to stabilize, then transfer to a wire rack for complete cooling.
- Optional: Dust cooled cookies with powdered sugar or garnish with fresh raspberries for an elegant finishing touch.
Notes
- Ensure butter is at room temperature for smooth, creamy mixing and optimal cookie texture.
- Mash raspberries finely to distribute flavor evenly and prevent large fruit chunks disrupting cookie structure.
- Chill dough for 30 minutes before rolling to prevent spreading and maintain cookie shape during baking.
- Substitute fresh raspberries with raspberry preserves for consistent moisture and intense fruity flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 170
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg