Soft Chewy Raspberry Sugar Cookies (Printable)

Tender sugar cookies with juicy raspberries and sparkly sugar coating. Chewy texture with bright berry flavor 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

# 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 - In a stand mixer or with a hand 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 the 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 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 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 the baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving or storing.

# Helpful Hints:

01 -
  • The texture is pillowy soft with edges that stay tender, never hard or crispy.
  • Fresh raspberries bake into pockets of tart sweetness that balance the sugar perfectly.
  • The raspberry-sugar coating adds a beautiful color and subtle crunch that makes these cookies look bakery-level without any fuss.
02 -
  • Chilling the dough for 30 minutes before baking keeps the cookies from spreading too thin and makes the raspberry flavor even better.
  • If your raspberries are very ripe and fragile, freeze-dried raspberries mixed into the dough work beautifully without adding moisture that can make cookies cakey.
03 -
  • Use a cookie scoop for uniform size so they all bake at the same rate and look professionally consistent.
  • If the dough feels too sticky to roll, chill it for 15 minutes or lightly dust your hands with flour, but don't add more flour to the dough itself or you'll lose the tender texture.
Go Back