Soft and chewy raspberry sugar cookies are a delightful treat, combining a buttery texture with a burst of fruity sweetness. These cookies strike the perfect balance between crisp edges and a tender center, making them a favorite for dessert lovers. Whether you’re baking for a holiday, a special occasion, or just satisfying a sweet tooth, these cookies offer a simple yet irresistible option.

What makes these cookies stand out is their rich raspberry flavor, which can come from raspberry jam or fresh raspberries. This not only adds natural sweetness but also gives the cookies a beautiful pink hue. For an added depth of flavor, a touch of almond extract and lemon zest can be included. Pair these with a warm beverage, and you have the perfect cozy snack.

The key to achieving the perfect soft and chewy texture lies in the right combination of ingredients and baking techniques. If you love baking, understanding how components like butter, baking soda, and flour interact can elevate your cookie game. Learn more about all-purpose flour and how it impacts baking results. Ready to make the best raspberry sugar cookies? Let’s dive into why you’ll love this recipe!

Why You’ll Love These Cookies

There are plenty of reasons to fall in love with these soft and chewy raspberry sugar cookies. Whether you’re a seasoned baker or a beginner, this recipe is simple yet delivers gourmet-quality results.

Top Reasons to Try This Recipe:

• Perfectly Soft & Chewy Texture – The balance of butter, sugar, and baking soda ensures cookies that are crisp on the outside and tender inside.
• Rich Raspberry Flavor – Using raspberry jam or fresh raspberries infuses a fruity sweetness into every bite.
• Easy to Make – Simple ingredients and minimal prep time make these cookies a hassle-free treat.
• Customizable – Add white chocolate chips, nuts, or a lemon glaze for a unique twist.
• Great for Any Occasion – Whether it’s a family gathering, a holiday, or just a weekday indulgence, these cookies are always a hit.

For more delicious raspberry dessert ideas, check out this Pinterest board on raspberry cookies. Now, let’s explore the key ingredients that make this recipe special!

Ingredients Breakdown & Substitutions

Understanding the role of each ingredient is key to making the perfect raspberry sugar cookies. Here’s a breakdown of the essential components and possible substitutions to suit different dietary needs.

Dry Ingredients:

• All-Purpose Flour (2 ½ cups) – Provides structure to the cookies. For a gluten-free version, substitute with a 1:1 gluten-free flour blend. Learn more about flour types and their uses.
• Baking Soda (1 tsp) – Acts as a leavening agent, creating a light texture. Ensure your baking soda is fresh for the best results. Check out how baking soda works in baking.
• Salt (¼ tsp) – Enhances flavor and balances sweetness.

Wet Ingredients:

• Unsalted Butter (1 cup, softened) – Adds richness and moisture. For a dairy-free option, use vegan butter or coconut oil. Read more about butter’s role in baking.
• Granulated Sugar (1 ¼ cups) – Sweetens and helps achieve a soft texture. You can replace half with brown sugar for a chewier consistency.
• Egg (1 large) – Binds ingredients and provides structure. A flax egg (1 tbsp ground flaxseed + 3 tbsp water) works as a vegan substitute.
• Vanilla Extract (1 tsp) – Enhances the overall flavor.
• Almond Extract (½ tsp, optional) – Adds a nutty depth to complement the raspberry flavor.

Flavor Enhancers:

• Raspberry Jam or Fresh Raspberries (½ cup) – The star ingredient! Jam creates a uniform sweetness, while mashed raspberries add natural tartness.
• Lemon Zest (½ tsp, optional) – Brightens the flavor with a citrusy touch.

With your ingredients ready, let’s move on to the step-by-step instructions!

Step-by-Step Instructions

Making these soft and chewy raspberry sugar cookies is simple if you follow the right steps. From mixing the dough to baking, here’s a detailed guide to ensure perfect cookies every time.

Step 1: Prepare the Dry Ingredients

• In a medium bowl, whisk together:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
• Set this mixture aside. This step ensures even distribution of leavening agents, preventing uneven texture in your cookies.

Step 2: Cream the Butter and Sugar

• In a large mixing bowl, use a hand or stand mixer to beat together:
  • 1 cup unsalted butter (softened)
  • 1 ¼ cups granulated sugar
• Mix on medium speed for 2-3 minutes, until the mixture becomes light and fluffy. This step is crucial for achieving a soft, chewy texture.

Step 3: Add Wet Ingredients

• Beat in 1 large egg until fully incorporated.
• Stir in 1 teaspoon vanilla extract and ½ teaspoon almond extract (if using).
• Mix in ½ cup raspberry jam or mashed fresh raspberries for a vibrant pink color and fruity flavor.
• (Optional) Add ½ teaspoon lemon zest for a hint of citrus.

Step 4: Combine Wet and Dry Mixtures

• Gradually add the dry ingredients to the wet mixture. Mix gently until just combined—overmixing can make the cookies tough.

Step 5: Roll the Dough

• In a small bowl, mix together:
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon
• Scoop 1 tablespoon of dough, roll it into a ball, and coat it in the sugar mixture.

Step 6: Bake the Cookies

• Preheat your oven to 350°F (175°C).
• Place dough balls on a parchment-lined baking sheet, spacing them 2 inches apart.
• Bake for 10-12 minutes, or until the edges are set but the centers are soft.

Step 7: Cool & Serve

• Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
• Optional: Dust with powdered sugar or top with fresh raspberries for extra flair.

Enjoy your homemade raspberry sugar cookies! Looking for more baking tips? Check out this Pinterest board for expert baking tricks.

Expert Tips for the Best Raspberry Sugar Cookies

Baking soft and chewy raspberry sugar cookies is easy, but a few expert tricks can make them exceptional. Here are the best tips to ensure your cookies turn out perfect every time.

1. Use Room Temperature Butter

• Softened butter creates the best creaming texture when mixed with sugar. If the butter is too cold, it won’t incorporate properly. Too warm, and the cookies may spread too much.
• A quick tip: If you forgot to take your butter out, cut it into small cubes and let it sit for 15 minutes.

2. Measure Flour Correctly

• Using too much flour can make cookies dense. Always use the spoon-and-level method:
  1. Spoon flour into your measuring cup.
  2. Level it off with a flat edge (never scoop directly from the bag).
• Learn more about flour types and proper measurement.

3. Use High-Quality Raspberry Jam

• A thick, high-fruit-content jam works best for this recipe. Avoid runny jams, as they can make the dough too wet.
• If using fresh raspberries, mash them and remove excess liquid before adding to the dough.

4. Chill the Dough for Thicker Cookies

• If you prefer thicker cookies, refrigerate the dough for 30 minutes before baking. This prevents excessive spreading.

5. Avoid Overbaking

• Bake until the edges are set but the centers are still slightly soft. They will continue to cook on the baking sheet after being removed from the oven.

Want more baking inspiration? Check out these holiday cookie ideas on Pinterest. Ready to customize your cookies? Let’s explore fun variations next!

Variations & Customizations

One of the best things about raspberry sugar cookies is how easily they can be customized. Whether you want a richer flavor, a healthier twist, or a fun holiday version, here are some creative variations to try.

1. White Chocolate Raspberry Cookies

• Mix ½ cup white chocolate chips into the dough before baking.
• The sweetness of white chocolate perfectly complements the tartness of raspberries.

2. Raspberry Lemon Cookies

• Increase the lemon zest to 1 teaspoon for a brighter citrus flavor.
• Drizzle with a simple lemon glaze (powdered sugar + lemon juice) for extra tanginess.

3. Gluten-Free Raspberry Cookies

• Replace all-purpose flour with a 1:1 gluten-free flour blend.
• Add ½ teaspoon xanthan gum if your blend doesn’t contain it to improve texture.
• Learn more about gluten-free baking techniques.

4. Vegan Raspberry Cookies

• Swap butter for vegan butter or coconut oil.
• Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of a regular egg.

5. Berry Mix Cookies

• Replace raspberries with a mix of blueberries, blackberries, and strawberries for a multi-berry flavor.

Whether you keep it classic or try a twist, these cookies will always be a hit. Next, let’s discuss how to store them for maximum freshness!

Storage & Freezing Instructions

Proper storage ensures that your raspberry sugar cookies stay soft and delicious for days. Whether you want to enjoy them fresh or save some for later, here’s how to store and freeze them properly.

Storing Baked Cookies

• At Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a slice of bread inside the container—the cookies will absorb the moisture.
• Refrigeration: If you prefer to keep them longer, store them in the fridge for up to 1 week. Let them come to room temperature before eating for the best texture.

Freezing Dough

• Scoop dough balls onto a baking sheet and freeze until solid. Then, transfer them to a freezer bag.
• Frozen dough can be stored for up to 3 months.
• Bake straight from the freezer—just add 2 extra minutes to the baking time.

Freezing Baked Cookies

• Let cookies cool completely before placing them in a freezer-safe container.
• Store in layers, separated by parchment paper, for up to 3 months.
• To enjoy, let them thaw at room temperature or warm in the oven at 300°F (150°C) for 5 minutes.

Now, let’s answer some frequently asked questions about these cookies!

FAQs

Here are some common questions and expert answers to help you perfect your raspberry sugar cookies.

1. Can I use fresh raspberries instead of jam?

Yes! Fresh raspberries give a natural fruit flavor, but they add moisture to the dough. To prevent overly wet dough:

• Mash ½ cup raspberries and remove excess juice with a paper towel before mixing.
• Reduce the jam slightly if using both fresh raspberries and jam.

2. How do I make these cookies extra chewy?

• Use more brown sugar (replace ¼ cup white sugar with brown sugar).
• Avoid overbaking—remove from the oven when the centers are still slightly soft.
• Chill the dough for 30 minutes before baking to control spread and enhance chewiness.

3. Why did my cookies spread too much?

If your cookies turned out too thin:

• Ensure butter is softened, not melted—melted butter leads to flat cookies.
• Use chilled dough for better shape retention.
• Measure flour correctly using the spoon-and-level method.

4. Can I make these cookies without eggs?

Yes! For an egg-free version, substitute:

• Flax egg (1 tbsp ground flaxseed + 3 tbsp water).
• Applesauce (¼ cup per egg) for extra moisture.

5. Can I double the recipe?

Absolutely! Simply double all ingredients, but keep baking time the same. Use multiple baking sheets to avoid overcrowding.

For more baking tips and troubleshooting guides, check out this Pinterest board on baking tips. Now, let’s wrap up with a final conclusion!

Soft and Chewy Raspberry Sugar Cookies

---

• Author: Naomi

Pin Recipe

Pin Recipe

Description

These soft and chewy raspberry sugar cookies are the perfect combination of buttery sweetness and fruity tartness. Made with raspberry jam or fresh raspberries, these cookies have a melt-in-your-mouth texture with slightly crisp edges.

---

Ingredients

Scale 1x2x3x

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

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.
Mix in the raspberry jam or mashed fresh raspberries and the lemon zest (if using) until evenly incorporated.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
In a small bowl, mix the granulated sugar and cinnamon for rolling. Scoop about 1 tablespoon of dough, roll it into a ball, and coat it in the sugar-cinnamon mixture. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
For an extra touch, dust the cooled cookies with powdered sugar or top them with fresh raspberries. Serve and enjoy!

Notes

• For a more vibrant color, add a drop of natural red or pink food coloring to enhance the raspberry hue.
• Using fresh raspberries? Be sure to drain excess juice to prevent the dough from becoming too wet.
• For extra flavor, swap vanilla extract for raspberry extract to intensify the fruity taste.
• Want a crispier texture? Bake for an additional 1-2 minutes, but be careful not to overbake.
• Make-ahead tip: You can prepare the dough in advance and refrigerate it for up to 2 days before baking.
• Pairing suggestion: These cookies taste amazing with a glass of cold milk or a cup of hot tea.