Soft Chewy Raspberry Sugar Cookies (Printer View)

These tender sugar cookies feature juicy raspberries and a sparkly raspberry-sugar crust, offering a pillowy, chewy texture with bright berry bursts.

# 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 (optional)

# Method:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
02 - Whisk together flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Using a stand mixer with paddle attachment (or hand mixer), beat softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until pale and fluffy.
04 - Reduce mixer speed to low. Add eggs one at a time, mixing until 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—do not overmix.
07 - Gently fold in fresh raspberries by hand, taking care not to crush them completely.
08 - Combine 1/4 cup granulated sugar and crushed freeze-dried raspberries in a small bowl.
09 - Use a 1.5-tablespoon cookie scoop to portion dough. Roll each portion between palms to form smooth balls, then coat in the sugar-raspberry mixture.
10 - Place dough balls on prepared baking sheets, spacing about 2 inches apart.
11 - Bake for 10-12 minutes until edges are set and centers look slightly underbaked.
12 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is unlike any sugar cookie youve baked before, pillowy soft with edges that crisp up perfectly while staying chewy in the center
  • Fresh raspberries transform a classic cookie into something that feels fancy and special, yet comes together in under an hour
  • That sparkly raspberry sugar coating makes them look bakery beautiful without requiring any special decorating skills
02 -
  • Chilling the dough for 30 minutes before baking is not optional if you want cookies that hold their shape instead of spreading into thin puddles
  • Overmixing after adding the flour will make your cookies tough, so as soon as you dont see white flour streaks, stop mixing immediately
  • If your raspberries are very ripe or soft, consider using the freeze dried option mixed into the dough instead of fresh to avoid excess moisture
03 -
  • If you can only find large raspberries, cut them in half before folding them in so you get better distribution throughout each cookie
  • Rolling the dough balls in your hands with slightly damp palms prevents sticking and helps the sugar coating adhere more evenly
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