These Soft and Chewy Raspberry Sugar Cookies are what cookie dreams are made of—soft in the center, lightly crisp on the edges, and bursting with raspberry flavor in every single bite. Whether you go the jam route or mash up some fresh berries, you’re in for a treat that’s bright, buttery, and seriously addictive.

They’ve got that melt-in-your-mouth sugar cookie texture you love, but with a twist of fruity flair and just a whisper of lemon and almond. It’s a cookie that feels both cozy and a little fancy—like it belongs at a tea party and a midnight snack run. Trust me, you’ll want to make a double batch.

Why You’ll Love This Recipe

• Soft, chewy texture with crisp edges that are chef’s kiss
• Bright raspberry flavor folded right into the dough
• Easy to make ahead or freeze—hello, future cookie cravings
• Perfect balance of sweet, tart, and buttery
• They look so pretty with a dusting of powdered sugar and a fresh berry on top!

Ingredients

For the Cookies

• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1¼ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ½ cup raspberry jam or mashed fresh raspberries
• ½ teaspoon lemon zest (optional)

For Rolling

• ¼ cup granulated sugar
• ½ teaspoon cinnamon

For Garnish (Optional)

• Fresh raspberries
• Powdered sugar for dusting

Instructions

Step 1: Prep the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 2–3 minutes.

Step 3: Add Wet Ingredients

Mix in the egg, vanilla, and almond extract (if using), followed by the raspberry jam or mashed raspberries and lemon zest. Beat until everything is fully incorporated.

Step 4: Combine Dry and Wet

Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Chill the dough in the refrigerator for about 30 minutes if it’s too soft to roll.

Step 5: Preheat and Prepare Rolling Sugar

Preheat your oven to 350°F (175°C). In a small bowl, combine the rolling sugar and cinnamon.

Step 6: Roll and Bake

Scoop out heaping tablespoons of dough and roll into balls. Roll each ball in the cinnamon-sugar mixture and place on a parchment-lined baking sheet about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and just lightly golden.

Step 7: Cool and Garnish

Let cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack. Dust with powdered sugar and top with a fresh raspberry if you’re feeling fancy!

Tips for Cookie Bliss

• Use seedless raspberry jam for a smoother texture.
• Want more chew? Slightly underbake them and let them finish on the tray.
• Freeze the dough balls before rolling in sugar for longer storage.
• Add white chocolate chips for a decadent twist!

FAQs

Can I use fresh raspberries instead of jam?
Yes! Just mash them well and drain any excess liquid. You’ll still get that juicy berry flavor.

How long do they stay soft?
Stored in an airtight container at room temperature, they’ll stay soft for 3–4 days—if they last that long!

Can I freeze them?
Absolutely. Freeze the baked cookies or unbaked dough balls. Just thaw and bake (or reheat) when the craving hits.

Conclusion

These Soft and Chewy Raspberry Sugar Cookies are sweet, fruity, and full of personality—just like the best homemade treats should be. Whether you’re baking for a gathering, gifting to a friend, or just sneaking one with your coffee, they’ll bring a smile to every bite.

So grab that mixing bowl, turn up your favorite playlist, and get ready to fall head-over-heels for your new favorite cookie.

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