Description
These Soft and Chewy Raspberry Sugar Cookies combine a tender buttery dough with a burst of raspberry flavor, coated in a sweet cinnamon sugar layer. Perfectly balanced with a subtle hint of almond and lemon zest, these cookies are light, fruity, and delightfully chewy, making them an ideal treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 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 fresh raspberries, mashed
- 1/2 teaspoon lemon zest (optional)
Coating
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
Garnish
- Fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 1/4 cups granulated sugar together until light and fluffy, about 3 minutes. This step helps create a soft and chewy cookie texture.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) until the mixture is well combined.
- Incorporate Raspberries and Lemon Zest: Mix in the mashed raspberries or raspberry jam along with the lemon zest (if using) for a sweet and tangy flavor profile.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing and preserve cookie texture.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix the 1/4 cup granulated sugar with 1/2 teaspoon cinnamon for rolling the cookie dough.
- Shape and Coat Dough Balls: Scoop tablespoon-sized portions of dough and roll them into balls. Coat each ball evenly by rolling it in the cinnamon sugar mixture.
- Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Flatten each slightly with the back of a spoon or fingers to help them spread evenly during baking.
- Bake the Cookies: Bake for 10-12 minutes until edges are lightly golden and centers are set but still soft.
- Cool the Cookies: Remove from oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Garnish and Serve: Once cooled, garnish with fresh raspberries and dust lightly with powdered sugar for an elegant finish.
Notes
- Optional extracts and lemon zest enhance flavor but can be omitted if unavailable.
- Use fresh raspberries for a natural texture or jam for a smoother raspberry flavor inside the cookie.
- Do not overmix the dough to keep the cookies soft and chewy.
- Allow cookies to cool partially on the baking sheet to firm up before moving to a rack.
- Store cookies in an airtight container at room temperature for up to 3 days for freshness.