Soft Chewy Raspberry Sugar Cookies (Print view)

Tender cookies with fresh raspberries and a sparkly raspberry-sugar coating. Perfectly chewy with bright berry flavor.

# List of Ingredients:

→ 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 Directions:

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, 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 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 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 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 about 2 inches apart.
11 - Bake for 10 to 12 minutes 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 Suggestions:

01 -
  • The texture is impossibly soft and chewy, never cakey or dry, even the next day.
  • Fresh raspberries bake into little jammy pockets that burst with tart sweetness in every other bite.
  • The sparkly pink sugar coating makes them look bakery-special without any fuss or frosting.
  • They come together quickly with no chilling required, though a short rest makes them even better.
02 -
  • Pat your raspberries completely dry before folding them in, or they'll add too much moisture and make the dough sticky.
  • Don't overbake these, they should look slightly underdone in the center when you pull them out or they'll dry out as they cool.
  • If you skip the resting time on the baking sheet, the cookies might fall apart when you move them.
03 -
  • If your raspberries are very juicy, freeze them for 10 minutes before folding them in to prevent the dough from turning too wet.
  • For an extra boost of raspberry flavor and color, use both fresh berries in the dough and freeze-dried in the coating.
  • Slightly underbake these cookies and let them finish setting on the pan, that's the secret to keeping them chewy for days.
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