Soft Chewy Raspberry Sugar Cookies (Printable Version)

Tender sugar cookies with juicy raspberries and sparkly berry-sugar crust for chewy, fruity treats.

# Needed Ingredients:

→ 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, optional

# 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 or using a hand mixer, 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 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 without 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 if using.
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 approximately 2 inches apart.
11 - Bake for 10-12 minutes or until edges are set and centers look slightly underbaked.
12 - Remove from oven and let cookies rest on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving or storing.

# Expert Advice:

01 -
  • The texture is impossibly soft and chewy, never cakey or dry.
  • Fresh raspberries melt into sweet, tart little bursts in every bite.
  • The raspberry-sugar coating adds a gorgeous pink sparkle and a hint of fruity crunch.
  • They're easy enough for a weeknight but impressive enough to gift.
02 -
  • If you skip drying the raspberries, the dough will turn pink and soupy—I learned this the messy way.
  • Chilling the dough for 30 minutes before baking helps the cookies hold their shape and deepens the flavor.
  • Don't overbake—pull them when they look slightly underdone in the center, they'll finish cooking on the pan.
03 -
  • Use a cookie scoop for perfectly even cookies that bake at the same rate.
  • Roll the dough balls smooth before coating—cracks will show through the sugar.
  • If the dough feels too soft to handle, chill it for 15 minutes, it'll be much easier to scoop and roll.
  • For deeper raspberry flavor, use both fresh and freeze-dried berries—one for moisture, one for punch.
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