Soft and Chewy Raspberry Sugar Cookies
Delight in the vibrant flavor and texture of these soft and chewy raspberry sugar cookies, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries Gently fold into the dough
For dusting (optional)
- 1/4 cup powdered sugar For dusting before serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the sugar and softened butter until light and fluffy, about 3-5 minutes.
- Beat in the large egg and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients and mix just until combined.
- Gently fold in the fresh raspberries, taking care not to crush them.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, leaving enough space between each cookie.
Baking
- Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Finishing Touch
- Optional: Dust cooled cookies with powdered sugar before serving.
Notes
Use fresh raspberries for the best flavor. If cookies spread too much, consider chilling the dough for 30 minutes before baking.