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Raspberry Sugar Cookies

Delightfully chewy cookies with a crisp outer layer, bursting with vibrant raspberry flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup sugar
  • 1/2 cup unsalted butter (softened) Ensure it is at room temperature for best results.
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raspberry puree Can be made by blending fresh raspberries and straining.
  • Powdered sugar for dusting (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  3. Stir in the egg and vanilla extract until fully combined.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
  5. Gently fold in the raspberry puree with a spatula.
  6. Using a tablespoon or cookie scoop, drop spoonfuls of cookie dough onto a lined baking sheet, leaving space between each.
  7. Bake for 10-12 minutes or until edges are golden. Centers may look soft but will firm up as they cool.
  8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.

Notes

For variations, consider using coconut oil instead of butter for a slightly different flavor, and refrigerating the dough for 30 minutes for thicker cookies.