Soft Chewy Raspberry Sugar Cookies (Printable)

Tender cookies with fresh raspberries and sparkly sugar coating offer chewy texture and bright berry flavor.

# What You 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

# Directions:

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 a stand mixer fitted with paddle attachment, cream 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 dry flour mixture on low speed. Mix until just combined, avoiding overmixing.
07 - Gently fold fresh raspberries into dough 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 to portion dough. Roll each portion between palms to form a smooth ball, then roll in 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 until edges are set and centers appear slightly underbaked.
12 - Remove from oven and allow cookies to rest on baking sheet for 5 minutes. Transfer to wire rack to cool completely before serving or storing.

# Expert Suggestions:

01 -
  • The cookies stay soft and pillowy for days, with edges that crackle just a little when you bite in.
  • Fresh raspberries give you these beautiful bursts of tartness that balance all the sweetness perfectly.
  • The sparkly raspberry sugar coating makes them look bakery fancy without any extra effort.
  • You can mix the dough, scoop it, and bake without any complicated steps or waiting around.
02 -
  • If your butter is too soft or melted, the cookies will spread flat and lose their shape, so make sure it's just soft enough to press a finger into.
  • Chilling the dough for 30 minutes before baking helps the cookies keep their thickness and makes the flavor deeper.
  • Fresh raspberries can be delicate, so if yours are mushy or wet, swap them for three-quarters cup of crushed freeze-dried berries mixed right into the dough.
  • Don't bake these until they look fully done, the centers should still look slightly underbaked when you pull them out or they'll turn hard.
03 -
  • Use a cookie scoop to keep all your cookies the same size so they bake evenly and look professional.
  • If your raspberries are frozen, don't thaw them, just fold them in frozen so they don't bleed as much into the dough.
  • Press a few extra raspberries gently onto the tops of the dough balls before baking for a prettier, more dramatic look.
  • Let your baking sheets cool completely between batches or the dough will start melting before it even hits the oven.
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