Description
Delightfully soft and chewy raspberry sugar cookies, perfect for any occasion, with a hint of sweetness from powdered sugar.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (or frozen, thawed and drained)
- ½ cup powdered sugar (for dusting)
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently fold in the fresh raspberries using a spatula.
- Cover the bowl with plastic wrap or transfer the dough to an airtight container and refrigerate for at least 1 hour (overnight for best results).
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Optionally, press a few extra raspberries on top of each cookie before baking.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies lightly with powdered sugar and optionally drizzle with icing made from powdered sugar and milk.
Notes
- For best results, use fresh raspberries when in season. If using frozen, ensure they are well-drained to prevent excess moisture.
- Chilling the dough is crucial for the best texture and shape of the cookies.
- These cookies can be stored in an airtight container at room temperature for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes