Soft Chewy Raspberry Sugar Cookies (Printable)

Tender sugar cookies with fresh raspberries and sparkly sugar coating for chewy, fruity perfection.

# What You Need:

→ 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

# How to Make:

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 the bowl of a stand mixer fitted with the 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 granulated sugar and crushed freeze-dried raspberries.
09 - Use a 1.5-tablespoon cookie scoop to portion dough. Roll each portion between your 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 to 12 minutes, or 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 Tips:

01 -
  • The dough stays pillowy soft for days, never turning hard or dry like typical sugar cookies.
  • Fresh berries bake into little jammy pockets that burst with tartness against the sweet, tender crumb.
  • Rolling them in raspberry sugar gives each bite a sparkly, fruity crunch that makes them feel special.
  • They come together in under 40 minutes, so you can bake them on a whim when berries are in season.
02 -
  • If you skip drying the raspberries, they release too much juice and the dough turns wet and sticky, making it nearly impossible to shape.
  • Chilling the dough for 30 minutes before baking helps the cookies hold their shape and keeps the centers extra chewy.
  • Don't overbake; pull them when the centers still look soft, or they'll turn dry and cake-like once cooled.
  • Room temperature butter and eggs blend smoothly and create the right texture; cold ingredients make the dough dense.
03 -
  • Use a cookie scoop to keep all the cookies the same size so they bake evenly and finish at the same time.
  • If your raspberries are too soft or overripe, freeze them for 10 minutes before folding them in so they hold their shape better.
  • Don't flatten the dough balls before baking; let them spread naturally in the oven for that perfect soft, thick texture.
  • For extra raspberry flavor without added moisture, brush the tops with a thin layer of seedless raspberry jam right after they come out of the oven.
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