Soft Chewy Raspberry Sugar Cookies (Print Version)

Tender cookies studded with juicy raspberries and coated in sparkly raspberry-sugar crust with 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

# How-To Steps:

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 paddle attachment, cream 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 bowl sides as needed.
05 - Mix in vanilla extract until fully combined.
06 - Gradually add dry flour mixture on low speed. Mix until just combined, avoiding overmixing.
07 - Gently fold in fresh raspberries by hand, taking care not to crush them completely.
08 - In a small bowl, combine granulated sugar and crushed freeze-dried raspberries.
09 - Use a 1.5-tablespoon cookie scoop to portion dough. Roll each portion between palms to form a smooth ball, then coat in sugar-raspberry mixture until fully covered.
10 - Place dough balls on prepared baking sheets, spacing approximately 2 inches apart.
11 - Bake for 10-12 minutes 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 wire rack to cool completely before serving or storing.

# Expert Hints:

01 -
  • The raspberries stay soft and jammy inside without making the dough too wet or sticky.
  • The sparkling sugar coating adds a delicate crunch that plays perfectly against the pillowy center.
  • They taste bakery-fancy but come together with pantry staples and one bowl of berries.
02 -
  • If you skip softening the butter properly, the dough won't cream and you'll end up with flat, greasy cookies instead of thick, chewy ones.
  • Chilling the dough for 30 minutes before baking helps the cookies hold their shape and deepens the flavor, especially if your kitchen is warm.
  • Don't overbake, even if the centers look too soft, they'll set as they cool and stay perfectly chewy inside.
03 -
  • Weigh your flour if you have a scale, 2 ¾ cups should be about 345 grams, it makes a big difference in texture.
  • If your raspberries are very ripe and juicy, freeze them for 10 minutes before folding them in so they hold their shape better.
  • Rotate your baking sheets halfway through if your oven has hot spots, it keeps the cookies from browning unevenly.
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