Soft and Chewy Raspberry Sugar Cookies
These cookies are deliciously soft and chewy, featuring a delightful swirl of sweet raspberry jam or fresh mashed raspberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour The backbone of your cookie, giving it the perfect structure.
- 1 teaspoon baking soda This little boost helps your cookies rise and become fluffy.
- 1/4 teaspoon salt Just a pinch to enhance the sweet flavors; balance is key!
Wet Ingredients
- 1 cup unsalted butter, softened The heart of the cookie! Soften it to get that light and fluffy texture.
- 1 1/4 cups granulated sugar Sweeten the deal! It’s the base for that beautiful cookie crust.
- 1 large egg Binds everything together for a tender crumb.
- 1 teaspoon vanilla extract Because every cookie needs a bit of warm, sweet flavor.
- 1/2 teaspoon almond extract (optional) A delightful twist; it adds a lovely depth if you’re a fan of almond flavor!
Raspberry Ingredients
- 1/2 cup raspberry jam or mashed fresh raspberries The star of the show—the best part for a fruity burst in every bite.
- 1/2 teaspoon lemon zest (optional) A fresh, zesty pop that brings brightness to the cookies.
For Rolling
- 1/4 cup granulated sugar For an extra sweet touch, rolling the cookies in sugar creates a lovely crust.
- 1/2 teaspoon cinnamon A hint of warmth and spice that complements the sweetness.
- Fresh raspberries for garnish, optional Because we eat with our eyes first!
- Powdered sugar for dusting, optional A final touch of sweetness for presentation!
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using), and mix until well combined.
- Gradually add the dry flour mixture to the butter mixture, mixing just until combined.
- Gently stir in the raspberry jam or mashed raspberries, keeping some swirls for that gorgeous marbled effect.
- 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.
Baking
- Preheat your oven to 350°F (175°C).
- Bake for 10-12 minutes, or until the edges are slightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Don’t overmix once you add the dry ingredients to the wet. Chilling the dough prevents spreading and intensifies the flavors. Each cookie should be slightly underdone in the center for the perfect chewy bite.