Raspberry Sugar Cookies
Soft, chewy, and bursting with fresh raspberry flavor — these sugar cookies are a delightful twist on a classic favorite, perfect for any occasion.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Raspberry Swirl
- ½ cup freeze-dried raspberries crushed into powder
- 1 tbsp lemon zest optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, beating until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Gently fold in the crushed freeze-dried raspberries and lemon zest to create a swirl effect.
- Roll dough into 1.5-inch balls and place them 2 inches apart on prepared baking sheets.
- Bake for 9–11 minutes or until the edges are just turning golden. Cool on a wire rack.
Notes
For extra color and flavor, drizzle with a simple raspberry glaze made from powdered sugar and raspberry puree. Store in an airtight container for up to 5 days.