Soft Chewy Raspberry Sugar Cookies (Printer-Friendly)

Tender sugar cookies with fresh raspberries and a sparkly berry-sugar coating. Soft, chewy texture with bright fruit bursts in every bite.

# What You’ll Need:

→ 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

# How-To 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 a stand mixer fitted with paddle attachment (or using hand mixer), cream softened butter, granulated sugar, and brown sugar on medium speed for 3 to 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 dry flour mixture on low speed. Mix until just combined—do not overmix.
07 - Gently fold in fresh raspberries by hand, taking care not to crush them completely.
08 - In a small bowl, combine 1/4 cup granulated sugar and crushed freeze-dried raspberries if using.
09 - Use a 1.5-tablespoon cookie scoop or spoon to portion dough. Roll each portion between your palms to form a smooth ball, then roll in sugar-raspberry mixture until coated.
10 - Place dough balls on prepared baking sheets, spacing about 2 inches apart.
11 - Bake for 10 to 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 that rare mix of soft center and lightly crisp edge that makes you reach for another without thinking.
  • Fresh raspberries add little pockets of tartness that balance out all the sugar beautifully.
  • The freeze-dried raspberry coating gives them a sparkle and pop of color that makes them look bakery-level fancy.
  • They come together quickly with mostly pantry staples, yet taste like you spent all afternoon baking.
02 -
  • If you skip drying the raspberries well, the dough can get too wet and the cookies will spread too thin and bake unevenly.
  • Underbaking these by a minute or two is better than overbaking, since they firm up as they cool and stay chewy inside.
  • Chilling the dough for 30 minutes before baking helps them hold their shape and deepens the flavor, especially if your kitchen is warm.
03 -
  • Weighing your flour instead of measuring by volume is the easiest way to get consistent results every single time.
  • If your dough feels too soft to roll, pop it in the fridge for 15 minutes and it will firm up just enough to handle.
  • Bake one test cookie first to check spread and doneness, then adjust your oven time or dough chilling as needed.
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