Soft Chewy Raspberry Sugar Cookies (Printable Version)

Tender sugar cookies with fresh raspberries and a sparkly berry-sugar coating. Chewy, pillowy texture in every bite.

# 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

# How to Prepare:

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, being careful not to overmix.
07 - Gently fold in the fresh raspberries by hand, taking care not to crush them completely.
08 - In a small bowl, combine granulated sugar and crushed freeze-dried raspberries.
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 about 2 inches apart.
11 - Bake for 10 to 12 minutes, or until edges are set and centers look 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 Suggestions:

01 -
  • The cornstarch keeps the cookies impossibly soft and chewy, even the next day.
  • Fresh raspberries add pockets of tart sweetness that balance the sugar beautifully.
  • The freeze-dried raspberry coating gives you an extra layer of berry flavor and a gorgeous blush-pink sparkle.
  • These cookies hold up well for gifting, lunchboxes, or last-minute gatherings.
02 -
  • Chilling the dough for 30 minutes before baking helps the cookies hold their shape and deepens the flavor.
  • If your raspberries are very juicy or fragile, swap them for crushed freeze-dried berries mixed directly into the dough.
  • Underbaking slightly is key, the centers will look puffy and soft when you pull them out, but they'll set as they cool.
  • Using both fresh and freeze-dried raspberries gives you vibrant color and flavor without adding too much moisture.
03 -
  • Use a cookie scoop for uniform size so they bake evenly and look bakery-perfect.
  • Press a few extra freeze-dried raspberry pieces onto the tops right before baking for an extra pop of color.
  • If you don't have freeze-dried raspberries, a drop of red food coloring mixed into the sugar coating works in a pinch.
  • For a fun twist, sandwich two cookies with cream cheese frosting for a mini whoopie pie vibe.
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