Soft Chewy Raspberry Sugar Cookies (Printable)

Tender sugar cookies with juicy raspberries and sparkly sugar coating offer pillowy chewy texture with bright berry bursts.

# What You’ll Need:

→ Wet Ingredients

01 - 1 cup unsalted butter, softened to room temperature
02 - ¾ cup granulated sugar
03 - ¾ cup light brown sugar, packed
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 2¾ cups all-purpose flour
07 - 2 tablespoons cornstarch
08 - 1 teaspoon baking powder
09 - ½ teaspoon baking soda
10 - ½ teaspoon salt

→ Raspberry Mix

11 - 1 cup fresh raspberries, washed and patted dry

→ Coating

12 - ¼ 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 a stand mixer fitted with paddle attachment or using a hand mixer, cream softened butter, granulated sugar, and brown sugar on medium speed for 3-4 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 bowl 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 fresh raspberries by hand, taking care not to crush them completely.
08 - In a small bowl, combine ¼ 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 palms to form a smooth ball, then roll in the sugar-raspberry mixture until coated.
10 - Place dough balls on prepared baking sheets, spacing approximately 2 inches apart.
11 - Bake for 10-12 minutes, or until edges are set and centers appear slightly underbaked.
12 - Remove from oven and let cookies rest on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The pillowy texture stays soft for days, never turning crispy or dry.
  • Fresh raspberries add juicy bursts that contrast beautifully with the sweet dough.
  • The sparkly raspberry-sugar crust makes every bite feel a little fancy.
  • They come together quickly with pantry staples and minimal fuss.
02 -
  • Chilling the dough for 30 minutes before baking helps cookies hold their shape and deepens the flavor.
  • Don't overbake, pull them when centers look slightly underdone or they'll turn dry.
  • Pat raspberries completely dry or the dough will turn too wet and sticky.
  • Using both fresh and freeze-dried raspberries gives you the best of both worlds, moisture and intense flavor.
03 -
  • Weigh your flour if possible, 2 ¾ cups should equal about 345 grams for perfect texture.
  • For deeper raspberry color, add a tiny drop of red gel food coloring to the dough.
  • Roll dough balls between your palms until completely smooth for the prettiest finished cookies.
  • If freeze-dried raspberries are hard to find, check the dried fruit aisle or order online.
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