Description
These Soft and Chewy Raspberry Sugar Cookies are a perfect blend of buttery sweetness and fruity tartness. Each cookie features a fresh raspberry center wrapped in soft sugar cookie dough and dusted with powdered sugar or drizzled with a light raspberry glaze. Perfect for any occasion, these cookies are as beautiful as they are delicious!
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 12–15 fresh raspberries
- Powdered sugar, for dusting
- 1/2 cup powdered sugar
- 1–2 teaspoons raspberry juice or milk
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Make the Dough:
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. - Combine the 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 forms. - Fill the Cookies:
Scoop 1 tablespoon of dough and flatten it slightly. Place a fresh raspberry in the center and carefully wrap the dough around it, sealing completely. Roll it into a smooth ball. - Bake the Cookies:
Arrange the filled dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers remain soft. - Cool and Finish:
Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack. Dust with powdered sugar or drizzle with a simple raspberry glaze. - Serve and Enjoy:
Once cooled, serve these soft and chewy cookies with their irresistible raspberry center!
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze for longer storage.
- Fresh Raspberries: Use fresh raspberries for the best results, but frozen raspberries can work if used straight from the freezer.
- Glaze Option: For a bright pink glaze, mix powdered sugar with raspberry juice or a drop of food coloring.
- Alternative Fillings: Substitute the raspberries with a small spoonful of raspberry jam or other berries for variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes