Description
Raspberry sugar cookies bring sweet sophistication to classic dessert expectations, blending delicate fruit with buttery comfort. Crumbly edges and tender centers promise pure pleasure for cookie enthusiasts seeking simple yet elegant indulgence.
Ingredients
Scale
Main Ingredients:
- 2.5 cups (590 ml) all-purpose flour
- 1 cup (227 grams) unsalted butter, softened
- 1.25 cups (250 grams) granulated sugar
- 0.5 cup (120 ml) raspberry jam or mashed fresh raspberries
- 1 large egg
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract (optional)
- 0.5 teaspoon lemon zest (optional)
Rolling and Garnish Ingredients:
- 0.25 cup (50 grams) granulated sugar
- 0.5 teaspoon cinnamon
- Fresh raspberries
- Powdered sugar for dusting
Instructions
- Prepare the dry ingredients by whisking flour, baking soda, and salt in a medium bowl, setting it aside for later use.
- Cream softened butter and granulated sugar in a large mixing bowl until achieving a light and fluffy texture.
- Incorporate egg, vanilla extract, and almond extract into the butter mixture, blending thoroughly.
- Gently fold in raspberry jam or mashed fresh raspberries along with lemon zest, ensuring even distribution throughout the dough.
- Gradually add the prepared dry ingredients to the wet mixture, stirring minimally to prevent overmixing.
- Create a rolling mixture by combining granulated sugar and cinnamon in a separate small bowl.
- Portion the dough into tablespoon-sized balls, rolling each one completely in the sugar-cinnamon coating.
- Arrange the coated dough balls on a parchment-lined baking sheet, maintaining approximately 2 inches of space between each cookie.
- Heat the oven to 350°F (175°C) and position the baking sheet inside.
- Bake for 10-12 minutes, looking for set edges while maintaining soft centers.
- Allow cookies to rest on the baking sheet for 5 minutes to stabilize their structure.
- Transfer cookies to a wire rack for complete cooling.
- Optional: Dust with powdered sugar or garnish with fresh raspberries before serving.
Notes
- Swap out regular flour for gluten-free flour blend to make these cookies celiac-friendly and just as delicious.
- Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie version without sacrificing taste.
- Fresh or frozen raspberries work perfectly – frozen can add extra moisture and intense berry flavor to the cookies.
- Chill the dough for 30 minutes before rolling to prevent spreading and create more uniform, prettier cookie shapes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg