Soft and Chewy Raspberry Sugar Cookies

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These Soft and Chewy Raspberry Sugar Cookies are a delightful treat bursting with sweet, fruity flavor and a hint of tartness from the fresh raspberries. With their tender, melt-in-your-mouth texture and beautiful pink hue, they’re perfect for any occasion—from tea parties to holiday cookie platters. Plus, the surprise raspberry filling takes them to a whole new level of deliciousness.

A Sweet and Fruity Cookie Dream

Soft sugar cookies are already a favorite, but these ones stand out with a sweet raspberry twist. The delicate pink glaze and the juicy raspberry center create a perfect harmony of flavors and textures. Light, buttery cookie dough surrounds a fresh raspberry filling that oozes with every bite, making these cookies irresistible.

Whether you’re baking for a special celebration, gifting treats to loved ones, or simply enjoying an indulgent snack, these raspberry sugar cookies will not disappoint. They’re easy to make, eye-catching, and absolutely delicious!

Ingredients for Soft and Chewy Raspberry Sugar Cookies

To achieve the perfect soft and chewy texture with a sweet raspberry twist, you’ll need these simple yet flavorful ingredients:

• Butter – Use unsalted, softened butter to create a rich and buttery cookie base.
• Granulated Sugar – Adds sweetness and gives the cookies their classic sugar-cookie texture.
• Egg – Provides structure and moisture to keep the cookies soft and chewy.
• Vanilla Extract – Enhances the flavor with a subtle, sweet aroma.
• All-Purpose Flour – The foundation for the cookie dough, giving structure and texture.
• Baking Powder – Helps the cookies rise slightly and stay light and tender.
• Salt – Balances the sweetness and enhances all the flavors.
• Fresh Raspberries – These are the heart of the cookies! Fresh, juicy raspberries create a delightful burst of flavor in the center.
• Powdered Sugar – For dusting over the cookies, adding a beautiful, snowy finish.
• Raspberry Glaze (Optional) – A mixture of powdered sugar, raspberry juice, and a hint of milk to create a beautiful pink glaze for topping.

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How to Make Soft and Chewy Raspberry Sugar Cookies

Creating these gorgeous cookies is easier than you might think! Follow these simple steps for perfectly soft and fruity treats:

Step 1: Prepare the Dough
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the egg and vanilla extract, and mix until fully incorporated.

Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together. The dough should be soft but not sticky.

Step 3: Shape the Cookies
Scoop about 1 tablespoon of dough and roll it into a ball. Flatten the dough slightly in the palm of your hand, then gently press a fresh raspberry into the center. Fold the dough around the raspberry to completely enclose it, sealing any gaps. Roll it back into a smooth ball.

Step 4: Arrange and Bake
Place the raspberry-filled cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers remain soft. Avoid overbaking to maintain the chewy texture.

Step 5: Cool and Glaze
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. If desired, prepare a simple raspberry glaze by whisking together powdered sugar and a small amount of raspberry juice or milk. Drizzle the glaze over the cookies or dust them with powdered sugar for an elegant finish.

Step 6: Serve and Enjoy
Once the cookies have cooled completely and the glaze has set, they’re ready to be served. Enjoy their soft, chewy texture and the burst of fresh raspberry flavor in every bite!

How Long to Bake Soft and Chewy Raspberry Sugar Cookies

The key to achieving soft and chewy cookies is getting the baking time just right. Here’s a helpful guide:

• Small Cookies (1 tablespoon dough): Bake for 9-10 minutes at 350°F (175°C).
• Medium Cookies (1.5 tablespoons dough): Bake for 10-12 minutes.
• Larger Cookies (2 tablespoons dough): Bake for 12-14 minutes.

The cookies are ready when the edges are just set and the centers still look soft. They will continue to bake slightly as they cool, so avoid overbaking to keep them chewy and tender.

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How to Store Leftover Raspberry Sugar Cookies

If you happen to have leftovers (though they’ll disappear quickly!), here’s how to keep them fresh and delicious:

• At Room Temperature – Store the cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking.
• Refrigerator – If you live in a warm climate, you can refrigerate the cookies in an airtight container for up to 5 days. Allow them to come to room temperature before serving.
• Freezer – To freeze the cookies, place them in a single layer on a tray and freeze for about an hour. Once firm, transfer them to a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

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Tips for Perfect Raspberry Sugar Cookies

Here are a few tips to ensure your cookies turn out beautifully every time:

• Seal the Dough Well – Make sure the raspberry is completely enclosed in the dough to prevent leaks during baking.
• Don’t Overmix – Overmixing the dough can make the cookies tough. Mix until the flour is just combined.
• Fresh vs. Frozen Raspberries – While fresh raspberries work best, you can use frozen raspberries. Just add them directly to the dough without thawing to avoid excess moisture.
• Avoid Overbaking – Take the cookies out when the edges are lightly golden, and the centers are soft. They’ll firm up as they cool.
• Add Crunch – For a bit of texture, sprinkle some granulated sugar or chopped nuts on top of the cookies before baking.

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Frequently Asked Questions

1. Can I use raspberry jam instead of fresh raspberries?
Yes! If you don’t have fresh raspberries, you can use a small spoonful of raspberry jam as the filling. It will add the same fruity flavor.

2. Why did my cookies spread too much?
If the cookies spread too much, the dough might have been too warm. Chill the dough for about 30 minutes before baking to prevent spreading.

3. Can I use other fruits for the filling?
Absolutely! Blueberries, blackberries, or even small pieces of strawberries can work well as an alternative filling.

4. How do I make the glaze more vibrant?
For a brighter pink glaze, add a drop or two of natural raspberry juice or food coloring to the powdered sugar mixture. This enhances both the color and flavor.

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