Soft Chewy Raspberry Sugar Cookies

I pulled a warm cookie off the rack and watched pink juice seep through the sugary crust. My daughter had picked raspberries that morning, and by noon they were baked into soft, chewy rounds that smelled like summer and butter. The kitchen smelled so sweet I opened a window. She ate three before dinner, and I didn't stop her.

The first batch I made for a picnic, and they were gone before I set down the basket. People kept asking if I'd used jam or fresh fruit, surprised that real raspberries could survive the oven without turning to mush. I learned that patting them dry and folding gently was the trick. Now I make a double batch every time.

Ingredients

• Unsalted butter, softened: This creates the tender, melt-in-your-mouth texture; let it sit out for an hour so it creams properly with the sugars.
• Granulated sugar and light brown sugar: The combination gives you chewiness from the brown sugar and crisp edges from the white, balancing texture perfectly.
• Eggs, room temperature: Cold eggs can seize the butter, so leave them out while you prep; they blend in smoothly and help the dough stay light.
• Vanilla extract: Use pure extract if you can; it deepens the sweetness and makes the raspberries taste even brighter.
• All-purpose flour: The base of the dough; measure it by spooning into the cup and leveling off, never packing it down.
• Cornstarch: This is the secret to that soft, pillowy crumb; it keeps the cookies from spreading too thin and turning crispy.
• Baking powder and baking soda: Together they give just enough lift without puffing the cookies into cakes; don't skip either one.
• Salt: Balances all the sweetness and makes the raspberry flavor pop; I use fine sea salt.
• Fresh raspberries: Wash them gently and dry them on a towel; any moisture will make the dough soggy, so handle them carefully.
• Crushed freeze-dried raspberries: Optional but worth it for rolling; they add color and concentrated berry flavor without any extra liquid.

Instructions

Preheat and prep:

Set your oven to 350°F and line two baking sheets with parchment. This keeps the bottoms from browning too fast and makes cleanup easy.

Whisk the dry ingredients:

Combine flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Whisk well so the leavening is evenly distributed.

Cream butter and sugars:

Beat softened butter with both sugars on medium speed for 3 to 4 minutes until the mixture is pale and fluffy. This step traps air, making the cookies tender.

Add eggs and vanilla:

Mix in eggs one at a time on low speed, scraping the bowl after each addition. Stir in vanilla until the batter is smooth and glossy.

Mix in dry ingredients:

Add the flour mixture gradually on low speed, stopping as soon as no streaks remain. Overmixing makes cookies tough, so don't rush this step.

Fold in raspberries:

Use a spatula to gently fold in fresh raspberries by hand. Some will break and streak the dough pink, and that's exactly what you want.

Prepare the coating:

Stir together granulated sugar and crushed freeze-dried raspberries in a small bowl. This coating crisps up beautifully in the oven.

Shape and coat the dough:

Scoop tablespoon-sized portions, roll them into smooth balls, then roll each in the raspberry sugar. Place them on the prepared sheets, spacing them 2 inches apart.

Bake:

Bake for 10 to 12 minutes until edges are set but centers still look a bit underdone. They'll firm up as they cool.

Cool:

Let cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. This keeps them from breaking apart while they're still soft.

Save

One afternoon I made these for a friend going through a rough week. She sat at my kitchen table, ate two cookies still warm from the oven, and said they tasted like something her grandmother would have made. I think it was the raspberries, the way they turned soft and sweet in the heat, that made her feel cared for. That's what a good cookie does.

How to Store and Freeze

These cookies stay soft at room temperature for up to four days if you keep them in an airtight container. I layer them between parchment sheets so they don't stick together. If you want to freeze them, let them cool completely, then stack them in a freezer bag with parchment in between. They'll keep for three months, and you can thaw them on the counter in about 20 minutes.

Flavor Variations

If raspberries aren't in season, you can fold in freeze-dried raspberry pieces instead; they won't add moisture, so the dough stays perfect. I've also swirled a teaspoon of raspberry jam into each dough ball before rolling it in sugar, which creates a jammy center. Blueberries work too, but they stain the dough more and don't have the same tartness. Lemon zest in the dough makes the berries taste even brighter.

Serving Suggestions

I love serving these with cold milk or iced tea on a hot afternoon. They're soft enough that kids can bite into them easily, and they look beautiful on a platter with their pink-sugared tops. If you're feeling fancy, serve them alongside vanilla ice cream or a bowl of whipped cream. They're just as good for breakfast with coffee as they are for dessert after dinner.

• Pair them with lemonade for a summer picnic or garden party.
• Pack them in a tin for a thoughtful homemade gift that travels well.
• Serve them warm with a scoop of vanilla bean ice cream for an easy, impressive dessert.

Save

These cookies have become the ones I reach for when I want to show someone I care without making a fuss. They're simple, they're sweet, and they taste like summer no matter what month it is.

Recipe FAQs

→ Why chill the dough before baking?

Chilling the dough for 30 minutes helps cookies maintain their shape during baking and enhances the flavor development. It also prevents excessive spreading, ensuring thicker, chewier cookies.

→ Can I use frozen raspberries instead of fresh?

Fresh raspberries work best as they add less moisture. If using frozen, thaw and pat them very dry before folding in, or reduce the amount slightly to prevent soggy dough.

→ How do I know when the cookies are done baking?

The edges should appear set while centers look slightly underbaked. They will continue cooking on the hot baking sheet during the 5-minute resting period, resulting in perfectly chewy texture.

→ What if I don't have freeze-dried raspberries for the coating?

The coating works beautifully with just granulated sugar. The freeze-dried raspberries add extra color and flavor, but plain sugar creates the same delightful crunchy exterior.

→ How should I store these raspberry cookies?

Keep in an airtight container at room temperature for up to 4 days. For longer storage, freeze individually wrapped cookies for up to 3 months. They actually taste even better on day two as flavors meld.

→ Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for 10-15 minutes before scooping and rolling, as chilled dough can be too firm to work with.