Soft Chewy Raspberry Cookies (Print View)

Tender sugar cookies with juicy raspberries and a sparkly berry-sugar coating for chewy, fruity perfection.

# What You’ll Need:

→ Wet Ingredients

01 - 1 cup unsalted butter, softened to room temperature
02 - 3/4 cup granulated sugar
03 - 3/4 cup light brown sugar, packed
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 2 3/4 cups all-purpose flour
07 - 2 tablespoons cornstarch
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt

→ Raspberry Mix

11 - 1 cup fresh raspberries, gently washed and patted dry

→ Coating

12 - 1/4 cup granulated sugar
13 - 2 tablespoons crushed freeze-dried raspberries, optional for rolling

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
03 - In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed for 3 to 4 minutes until pale, light, and fluffy.
04 - Reduce mixer speed to low. Add eggs one at a time, mixing until just incorporated after each addition. Scrape down bowl sides as needed.
05 - Mix in vanilla extract until fully combined.
06 - Gradually add the dry flour mixture on low speed. Mix until just combined without overmixing.
07 - Gently fold in the fresh raspberries by hand, taking care not to crush them completely.
08 - In a small bowl, combine 1/4 cup granulated sugar and crushed freeze-dried raspberries if using.
09 - Use a 1.5-tablespoon cookie scoop or spoon to portion dough. Roll each portion between your palms to form a smooth ball, then roll in the sugar-raspberry mixture until coated.
10 - Place dough balls on prepared baking sheets, spacing approximately 2 inches apart.
11 - Bake for 10 to 12 minutes or until edges are set and centers appear slightly underbaked.
12 - Remove from oven and let cookies rest on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving or storing.

# Expert Advice:

01 -
  • The cornstarch keeps them tender and prevents that cakey texture you sometimes get with sugar cookies.
  • Rolling them in raspberry sugar gives you a gorgeous pink sparkle that tastes as good as it looks.
  • They stay soft for days without getting stale or hard.
  • Fresh raspberries add little pockets of jammy sweetness in every other bite.
02 -
  • Chilling the dough for 30 minutes before baking keeps the cookies from spreading too thin and intensifies the flavor.
  • If your raspberries are super juicy or you live somewhere humid, toss them very lightly in a teaspoon of flour before folding them in to absorb extra moisture.
  • Using both baking powder and baking soda is intentional, one lifts and one spreads, together they balance perfectly.
03 -
  • Freeze the dough balls on a tray, then transfer to a bag so you can bake a few at a time whenever you want fresh cookies.
  • Add a pinch of lemon zest to the dough for a subtle brightness that makes the raspberry flavor sing.
  • If you don't have freeze-dried raspberries, a drop of red gel food coloring in the sugar gives you that pretty pink coating.
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