Soft Chewy Raspberry Sugar Cookies (Printable)

Tender sugar cookies loaded with juicy raspberries and rolled in sparkly raspberry sugar for a chewy, berry-filled treat.

# 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 Make It:

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, 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 without 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 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 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 Tips:

01 -
  • The combination of chewy edges and soft, pillowy centers makes every bite feel like a hug from your oven.
  • Fresh raspberries add natural sweetness and tartness without any artificial flavoring or food coloring.
  • The sparkly raspberry-sugar crust gives each cookie a bakery-style finish that impresses without extra effort.
  • They stay soft for days in a sealed container, so you can bake ahead and still serve them like they just came out of the oven.
02 -
  • Chilling the dough for 30 minutes before baking keeps the cookies from spreading too flat and helps the flavors deepen.
  • Do not overbake—pull them when the centers still look slightly underdone, because they continue cooking on the hot pan after leaving the oven.
  • If your raspberries are very soft or frozen, switch to freeze-dried berries mixed into the dough to avoid excess moisture that can make cookies cakey instead of chewy.
  • Room temperature ingredients blend faster and more evenly, so plan ahead and set out your butter and eggs about an hour before you start.
03 -
  • Freeze pre-portioned dough balls on a tray, then store them in a freezer bag so you can bake just a few cookies whenever a craving hits.
  • Using both fresh and freeze-dried raspberries gives you the best of both worlds: juicy pockets of fruit inside and intense flavor on the outside.
  • If you want thicker cookies, chill the dough overnight and bake straight from the fridge without bringing it back to room temperature.
  • A light hand when folding in the raspberries keeps the dough pillowy and prevents the berries from turning into mush.
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