Description
Soft and Chewy Raspberry Sugar Cookies are delightfully tender with crisp edges and bursts of tangy raspberry flavor. Infused with vanilla, a hint of almond, and a touch of lemon zest, these cookies are perfect for spring, brunches, or an afternoon treat with tea!
Ingredients
Scale
- For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup raspberry jam or mashed fresh raspberries
- 1/2 teaspoon lemon zest (optional)
- For Rolling:
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- For Garnish (optional):
- Fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Add the egg, vanilla extract, almond extract (if using), raspberry jam or mashed raspberries, and lemon zest. Mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
- In a small bowl, combine the 1/4 cup granulated sugar and cinnamon.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture, then place them 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are set and lightly golden. Centers may appear slightly underdone but will firm as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Garnish with fresh raspberries and a dusting of powdered sugar before serving, if desired.
Notes
- Use seedless raspberry jam for a smoother texture in the dough.
- Chill the dough for 30 minutes if it’s too sticky to roll.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry sugar cookies, chewy raspberry cookies, soft fruit cookies, spring cookie recipe, almond raspberry cookies