Soft and Chewy Raspberry Sugar Cookies

There’s something truly magical about the cozy ambience of a kitchen filled with the sweet aromas of baking cookies. I remember the day I came up with my Soft and Chewy Raspberry Sugar Cookies. It was a rainy afternoon, with clouds hanging low and a gentle drizzle outside. I decided to create a little sunshine indoors. As I gathered fresh raspberries from my garden—glistening like tiny jewels—I knew something wonderful was about to happen. The moment I pulled these cookies from the oven, the sweet, buttery scent mingled with the bright burst of raspberry filled the air, wrapping me in a warm embrace.

These cookies don’t just look beautiful; they taste divine. Imagine biting into a soft, chewy cookie that cradles a swirl of sweet raspberry jam or fresh mashed raspberries. Each bite melts in your mouth, offering a delightful balance of sweetness with a hint of tang. It’s no wonder these cookies quickly became a beloved treat to share with friends and family. They’re perfect for celebrations or just a cozy night in. Trust me—you’ll want to add this recipe to your collection!

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and minimal fuss, you’ll whip these up in no time!
• Quick Bake Time: In just 10-12 minutes, you’ll have a batch of unbelievably soft cookies ready.
• Flavors that Pop: The combination of buttery sweetness and fresh raspberry is nothing short of heavenly.
• Perfectly Chewy: The secret lies in the baking time—these cookies are soft and chewy, exactly how cookies should be!
• Great for Any Occasion: Whether you’re hosting a get-together or simply want a sweet treat, these cookies are sure to impress.

Ingredients

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  2 1/2 cups all-purpose flour: The backbone of your cookie, giving it the perfect structure.

  
  
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  1 teaspoon baking soda: This little boost helps your cookies rise and become fluffy.

  
  
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  1/4 teaspoon salt: Just a pinch to enhance the sweet flavors; balance is key!

  
  
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  1 cup unsalted butter, softened: The heart of the cookie! Soften it to get that light and fluffy texture.

  
  
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  1 1/4 cups granulated sugar: Sweeten the deal! It’s the base for that beautiful cookie crust.

  
  
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  1 large egg: Binds everything together for a tender crumb.

  
  
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  1 teaspoon vanilla extract: Because every cookie needs a bit of warm, sweet flavor.

  
  
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  1/2 teaspoon almond extract (optional): A delightful twist; it adds a lovely depth if you’re a fan of almond flavor!

  
  
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  1/2 cup raspberry jam or mashed fresh raspberries: The star of the show—the best part for a fruity burst in every bite.

  
  
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  1/2 teaspoon lemon zest (optional): A fresh, zesty pop that brings brightness to the cookies.

  
  
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  1/4 cup granulated sugar (for rolling): For an extra sweet touch, rolling the cookies in sugar creates a lovely crust.

  
  
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  1/2 teaspoon cinnamon (for rolling): A hint of warmth and spice that complements the sweetness.

  
  
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  Fresh raspberries (for garnish, optional): Because we eat with our eyes first!

  
  
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  Powdered sugar (for dusting, optional): A final touch of sweetness for presentation!

  
  

Full recipe card is below.

How to Make It

Step 1: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. This step is crucial for ensuring your cookies rise perfectly, so mix until it’s all blended—don’t worry; your whisk is there to help!

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. The smell will start wafting through your kitchen, making it hard to resist! This becomes the fluffy foundation for your cookies.

Step 3: Mix in Wet Ingredients

Add the egg, vanilla extract, and almond extract (if using), and mix until well combined. Oh, the delightful aroma of sweetness! Make sure to scrape down the sides of the bowl to capture every last bit of deliciousness.

Step 4: Combine Dry and Wet Ingredients

Gradually add the dry flour mixture to the butter mixture, mixing just until combined. Don’t overdo it— we want those cookies to stay soft and chewy!

Step 5: Fold in the Raspberry Goodness

Gently stir in the raspberry jam or mashed raspberries, keeping some swirls for that gorgeous marbled effect. The moment you do this, you’ll see splashes of fruity goodness appear!

Step 6: Roll and Chill

In a small bowl, combine the sugar and cinnamon for rolling. Scoop tablespoons of the dough and roll them into balls. Roll each cookie ball in the sugar mixture, then place them on a parchment-lined baking sheet. Chill the cookie dough in the fridge for at least 30 minutes. This gives the flavors time to marry and ensures they maintain their shape while baking.

Step 7: Bake

Preheat your oven to 350°F (175°C). Bake for 10-12 minutes, or until the edges are slightly golden. Your kitchen will be filled with temptation! Let them cool on the baking sheet for a few minutes before transferring to a wire rack—this makes for the best chewy texture.

Pro Tips for Success

• Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to maintain a tender cookie.
• Chill the Dough: Chilling prevents spreading and intensifies the flavors—I promise it’s worth the wait!
• Use Parchment Paper: It helps ensure even baking and makes cleanup a breeze.
• Keep an Eye on Baking Time: Every oven is different. Try to take them out when they’re still soft in the center for that perfect chewy bite!

Flavor Variations

• Swap Jam: Try different jams! Blueberry or strawberry can add another twist of flavor.
• Seasonal Extras: In fall, add a hint of nutmeg or pumpkin spice for festive cookies!
• Nutty Touch: Add in some chopped nuts for added crunch and richness.

Serving Suggestions

These Soft and Chewy Raspberry Sugar Cookies are perfect on their own, but they also shine when paired with a warm cup of tea or coffee. A sprinkle of fresh raspberries on top makes them look stunning! Serve them on a beautiful platter to impress your guests.

Make-Ahead & Storage

You can prepare the cookie dough in advance and keep it in the fridge for up to 3 days before baking. Store the baked cookies in an airtight container at room temperature for up to a week, or in the fridge for longer freshness.

Leftovers

If you happen to have any cookies left (which is rare!), crumble them over yogurt or ice cream for a delightful dessert topping. Or, use them to create an aromatic fresh raspberry trifle layered with whipped cream!

Freezing

Absolutely! These cookies freeze beautifully. Just wrap them in plastic wrap or foil and place them in an airtight container. When you’re ready to enjoy, let them thaw at room temperature, and they’ll taste just as fresh!

Reheating

For the best results, reheat your cookies in a microwave for about 10 seconds for a soft, warm treat, or pop them in a preheated oven at 300°F (150°C) for a few minutes. Just keep an eye on them—they heat up quickly!

FAQs

Can I use fresh raspberries instead of jam?
Absolutely! Just make sure to mash them up a bit so they blend into the dough well.

Can I make these cookies gluten-free?
Sure! You can swap all-purpose flour with a 1:1 gluten-free flour blend. Just watch the texture—it may vary.

How do I keep cookies from spreading too much?
Chilling the dough before baking helps prevent excessive spreading and keeps the cookies thick and chewy.

What’s the secret to a chewy cookie?
Don’t overbake! Pull them out when they’re still slightly underdone in the middle, and they’ll finish cooking as they cool.

Final Thoughts

Baking these Soft and Chewy Raspberry Sugar Cookies is more than just a recipe; it’s about creating warmth, joy, and delightful memories in your kitchen. Each bite brings a bit of sunshine to your day, whether you’re indulging by yourself or sharing with friends. So, roll up those sleeves and let’s get baking—your cozy afternoon awaits! Happy baking, my friends!

With love, Chef Caroline