Oh, let me tell you about the first time I made these incredible Raspberry Sugar Cookies! It was a rainy afternoon, and I was craving something sweet yet tart. I stumbled upon a bag of fresh raspberries, and the idea struck me! The moment I pulled those cookies out of the oven, the sweet and tangy aroma filled my kitchen, making it feel like a cozy bakery. Seriously, the burst of raspberry flavor in every bite is just divine! Plus, they’re so simple to whip up—perfect for when you need a quick treat to impress friends or just to indulge yourself. You’re going to love these!
Ingredients for Raspberry Sugar Cookies
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh raspberries, crushed
How to Prepare Raspberry Sugar Cookies
Alright, let’s dive into making these delightful Raspberry Sugar Cookies! Trust me, it’s a straightforward process, and you’ll be rewarded with cookies that are bursting with flavor.
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is crucial for getting those cookies just right!
- In a mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This should take about 2-3 minutes—don’t rush this step; it makes a big difference!
- Next, add in the egg and vanilla extract, mixing well until everything is fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent.
- Gradually add the dry mixture to the wet ingredients. I like to do this in thirds to avoid a flour explosion! Mix until just combined; overmixing can lead to tough cookies.
- Now, gently fold in those beautiful crushed raspberries. They’ll add such a lovely color and flavor!
- Using a spoon or cookie scoop, drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in your preheated oven for 10-12 minutes, or until the edges are golden brown. Keep an eye on them; you want that perfect golden color!
- Once baked, let the cookies cool on a wire rack before diving in. This helps them set up nicely, and the aroma will be irresistible!
Tips for Success with Raspberry Sugar Cookies
To ensure your Raspberry Sugar Cookies turn out perfectly every time, here are a few handy tips! First, make sure your butter is softened but not melted; this helps create that light and fluffy texture we’re after. If your raspberries are particularly tart, feel free to adjust the sugar a bit to balance the flavors. Also, don’t skip the cooling step on the wire rack—it allows the cookies to firm up, making them easier to handle. And if you want an extra burst of raspberry goodness, throw in a few whole raspberries on top of the dough before baking for a fun twist!
Variations for Raspberry Sugar Cookies
These Raspberry Sugar Cookies are already a treat, but if you’re feeling adventurous, there are so many fun variations to try! For a delightful twist, substitute half of the raspberries with white chocolate chips—trust me, that creamy sweetness pairs beautifully with the tart raspberries. If you want to get a bit zesty, add some lemon or orange zest to the dough for a bright citrus kick. You can also experiment with different berries—blueberries or blackberries work wonderfully! And if you’re in the mood for something crunchy, toss in some chopped nuts like almonds or pecans for added texture. The possibilities are endless!
Storage & Reheating Instructions
To keep your Raspberry Sugar Cookies fresh and delicious, store them in an airtight container at room temperature. They’ll stay good for about a week, but trust me, they probably won’t last that long! If you want to keep them longer, you can freeze the cookies. Just place them in a single layer in a freezer-safe container, separating layers with parchment paper to prevent sticking. They’ll last for up to two months. When you’re ready to enjoy them again, simply let them thaw at room temperature. No need to reheat unless you want that warm, gooey goodness—then just pop them in the microwave for about 10-15 seconds, and they’re ready to go!
Nutritional Information for Raspberry Sugar Cookies
When it comes to enjoying these delightful Raspberry Sugar Cookies, it’s nice to have an idea of what you’re indulging in! Here’s an estimated breakdown of the nutritional values per cookie:
- Calories: 120
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 50mg
- Carbohydrates: 17g
- Fiber: 1g
- Sugar: 8g
- Protein: 1g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. So, while you’re treating yourself to these cookies, you can enjoy them with a little knowledge of what’s inside!
FAQ About Raspberry Sugar Cookies
Can I use frozen raspberries instead of fresh? Absolutely! Just make sure to thaw and drain them a bit to avoid excess moisture in your dough.
How do I know when the cookies are done? Look for golden edges! They might seem soft in the center, but they’ll firm up as they cool.
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking, just let it sit at room temperature for a few minutes before scooping.
What if my cookies spread too much? This can happen if the butter is too soft. Try chilling the dough for about 30 minutes before baking to help them hold their shape.
Can I add more raspberries? You can, but be cautious! Too many might make the dough too wet, so stick to the recommended amount for the best texture.
For more delicious cookie recipes, check out Strawberry Cheesecake Cookies and 3-Ingredient Sugar Cookie Recipe.
Print
Raspberry Sugar Cookies That Will Change Your Baking Game
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious raspberry sugar cookies with a sweet and tangy flavor.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup fresh raspberries, crushed
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add the egg and vanilla, mixing well.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the crushed raspberries.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 10-12 minutes or until edges are golden.
- Let cool on a wire rack before serving.
Notes
- Store cookies in an airtight container.
- You can substitute frozen raspberries if fresh are not available.
- Adjust sugar based on the sweetness of raspberries.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Raspberry Sugar Cookies