Description
These Raspberry Sugar Cookies combine classic sweetness with the fresh, tangy flavor of crushed raspberries to create a soft, delightful treat. Perfectly golden with a tender crumb, these cookies are simple to make and sure to become a favorite in your baking repertoire.
Ingredients
Scale
Cookie Dough
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture, combining them thoroughly for flavor and structure.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overworking the dough which can make cookies tough.
- Fold in Raspberries: Carefully fold the crushed fresh raspberries into the dough, distributing them evenly while preserving their juicy texture.
- Shape Cookies: Drop spoonfuls of the cookie dough onto an ungreased baking sheet, spacing them adequately to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges turn a light golden brown.
- Cool: Remove the cookies from the oven and allow them to cool on a wire rack to set their shape and finish cooking outside the oven.
Notes
- Use fresh raspberries for the best flavor, but frozen raspberries thawed and drained can be substituted.
- Handle the dough gently after adding the flour to keep the cookies soft and tender.
- For a slightly different texture, chill the dough for 30 minutes before baking.
- These cookies can be stored in an airtight container for up to 3 days at room temperature.
- To prevent raspberry juice from coloring the dough too much, pat raspberries dry with a paper towel if very juicy.
