Soft Chewy Raspberry Sugar Cookies (Print Version)

Tender sugar cookies with juicy raspberries and sparkly berry-sugar coating for pillowy, chewy texture.

# 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

# 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 - Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed for 3-4 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 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, avoiding 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.
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 10-12 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 Suggestions:

01 -
  • They stay impossibly soft for days, even when you forget to seal the container properly.
  • Fresh raspberries give you real fruit flavor without the artificial sweetness of jam or extract.
  • The sparkly sugar crust adds a satisfying crunch that makes each bite feel a little fancy.
  • You can make the dough ahead and bake them whenever a craving hits.
02 -
  • Chilling the dough for 30 minutes before baking helps the cookies hold their shape and deepens the flavor, I skip it sometimes but I always regret it.
  • If your raspberries are too soft or juicy, they'll turn the dough wet and the cookies will spread too much, pat them very dry or use freeze-dried instead.
  • Don't overbake these, they should look slightly underdone in the center when you pull them out or they'll turn crunchy instead of chewy.
03 -
  • Use a cookie scoop to keep the portions even, it makes a huge difference in how uniformly they bake.
  • If you want a deeper pink color, add a tiny drop of red or pink gel food coloring to the dough along with the vanilla.
  • Roll the dough balls right before baking so the sugar coating doesn't dissolve into the dough while they sit.
  • For extra chew, pull the cookies from the oven when the centers still look slightly glossy and underdone.
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