When I say these are Raspberry Sugar Cookies I mean it because they bake up with soft centers lightly crisp edges and bright raspberry bursts that stand out in every bite while still keeping the classic sugar cookie structure. Tossed together with simple ingredients and baked at the right temperature these cookies turn out tender flavorful and visually appealing without complicated steps or special equipment.

I reach for this Raspberry Sugar Cookies recipe whenever I want something reliable yet impressive because the dough handles well spreads evenly and produces cookies that look bakery worthy. They are the kind of cookies that feel familiar but still a little special making them perfect for everyday baking and planned occasions alike.

In This Article

Ingredients

Here is what I use for this recipe and how each ingredient supports the final texture and flavor.

All purpose flour: Builds the structure and keeps the cookies soft without becoming dense.
Baking soda: Helps the cookies spread gently and bake evenly.
Salt: Enhances sweetness and balances the fruit flavor.
Unsalted butter: Creates richness and a tender crumb.
Granulated sugar: Sweetens the dough and gives the cookies their classic sugar cookie texture.
Egg: Binds the dough and adds moisture.
Vanilla extract: Rounds out the flavor and complements the raspberry.
Freeze dried raspberries: Add natural raspberry flavor and color without excess moisture.
Extra sugar for rolling: Creates a light sparkle and crisp outer layer.

Tools You’ll Need

Mixing bowls: Separate bowls help combine ingredients evenly.
Whisk: Blends dry ingredients thoroughly.
Hand mixer: Creams butter and sugar smoothly.
Baking sheet: Provides even heat distribution.
Parchment paper: Prevents sticking and promotes uniform baking.
Cooling rack: Allows cookies to cool without trapping moisture.

Instructions

Step 1 Mix the Dough

I start by whisking the flour baking soda and salt together so everything is evenly distributed. In another bowl I cream the butter and sugar until light and fluffy then mix in the egg and vanilla extract. I slowly add the dry ingredients and fold in the crushed freeze dried raspberries until the dough looks uniform but still soft.

Step 2 Shape and Coat

I scoop portions of dough and roll them gently into balls then roll each one in granulated sugar to coat the outside. I place them on a lined baking sheet leaving space between each piece so they can spread properly.

Step 3 Bake and Cool

I bake the cookies until the edges are set and the centers look just soft. After removing them from the oven I let them rest on the baking sheet briefly before transferring them to a cooling rack where they finish setting without drying out.

Tips

I find that lightly crushing the freeze dried raspberries instead of powdering them gives better texture and visible fruit pieces. If the dough feels too soft chilling it briefly helps control spreading. Baking just until the centers are set keeps the cookies tender rather than crisp.

Ways to Serve

I like serving Raspberry Sugar Cookies slightly warm with tea coffee or milk because the flavors feel more pronounced. They also look great arranged on dessert platters with fresh berries or alongside other classic cookies. For gifting I stack them in boxes with parchment layers which keeps them fresh and intact.

Storage Instructions

I store these cookies in an airtight container at room temperature where they stay soft for several days. For longer storage they can be frozen and thawed at room temperature without losing texture. Keeping them sealed prevents the sugar coating from becoming sticky.

Frequently Asked Questions

Can I make Raspberry Sugar Cookies ahead of time?

Yes Raspberry Sugar Cookies can be baked in advance and stored without losing softness.

Do Raspberry Sugar Cookies spread a lot?

They spread gently and evenly especially when the dough is properly chilled.

Can I use fresh raspberries in Raspberry Sugar Cookies?

Fresh raspberries add too much moisture so freeze dried raspberries work best.

Why are my Raspberry Sugar Cookies dry?

Overbaking is usually the cause so removing them while centers are soft helps.

See You in the Kitchen

I hope you enjoy making these Raspberry Sugar Cookies as much as I do because they are simple dependable and full of flavor. Save this recipe and share it with someone who loves classic cookies with a fruity twist.

Happy Cooking!