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
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.