Go Back

Raspberry Sugar Cookies

These chewy, buttery cookies infused with fresh raspberries are a delightful treat that balances sweetness and tartness, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Make sure butter is at room temperature.
  • 1 cup granulated sugar Adds sweetness and helps in creaming.
  • 1 large egg Bind the ingredients together.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 2 cups all-purpose flour The base of the cookie.
  • 1/2 teaspoon baking soda Helps cookies rise.
  • 1/2 teaspoon salt Balances sweetness.
  • 1 cup fresh raspberries, gently mashed For a burst of flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry mixture to the wet mixture, stirring until just incorporated.
  6. Gently fold in the mashed raspberries.
  7. Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheet, spacing them apart.
  8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  9. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  10. Enjoy your delicious cookies!

Notes

Use fresh raspberries for the best flavor. If using frozen, ensure they are thawed and excess moisture is drained. Chilling the dough for 30 minutes can enhance flavor and texture.