Soft Chewy Raspberry Sugar Cookies (Printable)

Tender cookies with fresh raspberries and sparkly crust. Pillowy texture with bright berry flavor 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

# How To Make It:

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 the bowl of a stand mixer fitted with the paddle attachment, cream the 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 bowl sides as needed.
05 - Mix in vanilla extract until fully combined.
06 - Gradually add the dry flour mixture on low speed. Mix until just combined—do not overmix.
07 - Gently fold in the 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.
09 - Use a 1.5-tablespoon cookie scoop to portion dough. Roll each portion between your palms to form a smooth ball, then roll in the 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 -
  • They stay soft and chewy for days, with edges that crack just enough to let the raspberry sugar sparkle through.
  • Fresh raspberries bake into little pockets of tart sweetness that balance the buttery dough perfectly.
  • The freeze-dried raspberry coating isn't just pretty, it adds an extra pop of berry flavor in every bite.
  • They're impressive enough for a party but easy enough to make on a weeknight when you need something sweet.
02 -
  • Chilling the dough for 30 minutes before baking keeps the cookies from spreading too thin and makes the flavor deeper, I always do it now even when I'm impatient.
  • If your raspberries are very juicy, gently press them with a paper towel after washing or the dough will turn pink and the texture will suffer.
  • Don't overbake these, pull them when the centers look slightly underdone because they continue cooking on the hot pan.
03 -
  • Weigh your flour if you can, 2 and three-quarters cups should be about 345 grams, too much flour makes the cookies dry and cakey.
  • If you want perfectly round cookies, gently press down on each dough ball with the bottom of a glass right before baking.
  • Let your baking sheets cool completely between batches or the dough will start spreading before it even hits the oven.
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