A soft cookie with fresh raspberries and a warm cinnamon-sugar crust.
introduction
These Raspberry Sugar Cookies are soft, sweet, and easy to make. The dough uses mashed raspberries for a fresh taste and a light pink color. If you like other sugar cookie ideas, try this fun football stadium sugar cookies recipe for a game-day twist.
why make this recipe
Make this recipe when you want a simple cookie with a fruity twist. The fresh raspberries add real flavor. The cinnamon-sugar outside gives a warm hint. These cookies are quick to make and look nice with a fresh raspberry on top.
how to make Raspberry Sugar Cookies
- Preheat the oven and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy.
- Beat in the egg and vanilla.
- Mix flour, baking powder, and salt. Gradually add the dry mix to the wet mix.
- Gently fold in mashed raspberries. Do not overmix.
- Mix granulated sugar and cinnamon in a small bowl.
- Scoop tablespoon-sized balls, roll in cinnamon-sugar, and place on the sheet a few inches apart.
- Bake 10–12 minutes until the edges are lightly golden.
- Cool on a wire rack, dust with powdered sugar, and top each cookie with a fresh raspberry before serving.
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup raspberries, mashed
- 1/4 cup sugar for cinnamon-sugar coating
- 1 teaspoon cinnamon
- Powdered sugar for dusting
- Fresh raspberries for topping
Directions :
- Preheat the oven to 350°F (175°C). In a mixing bowl, cream the butter and sugar together until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually blend this dry mixture into the wet ingredients.
- Gently fold in the mashed raspberries.
- In a small bowl, mix the granulated sugar and cinnamon for the coating.
- Scoop tablespoon-sized balls of dough, roll them in the cinnamon-sugar mixture, and place them on a baking sheet lined with parchment paper, spacing them a few inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on a wire rack.
- Dust with powdered sugar and top with fresh raspberries before serving.
how to serve Raspberry Sugar Cookies
Serve warm or at room temperature. Dust with powdered sugar and place one fresh raspberry on each cookie. These go well with milk, tea, or coffee. Arrange them on a plate for parties or pack a few in a box for a gift.
how to store Raspberry Sugar Cookies
Keep cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked cookies in a single layer on a tray, then move to a sealed bag for up to 1 month. Thaw at room temperature before serving.
tips to make Raspberry Sugar Cookies
- Use fresh raspberries and mash gently to avoid too much juice.
- Chill the dough 15 minutes if it feels very soft.
- Roll dough balls evenly so cookies bake the same time.
- Watch the oven near the end so edges don’t brown too much.
- Cool fully before stacking to keep them from sticking.
variation (if any)
- Use raspberry jam instead of mashed raspberries for a less wet dough.
- Add a little lemon zest for a bright note.
- Swap cinnamon-sugar for plain sugar or colored sugar for a different look.
FAQs
Q: Can I use frozen raspberries?
A: Yes. Thaw and drain extra liquid, then mash and use. Too much juice can make the dough soft.
Q: Can I make the dough ahead?
A: Yes. You can chill the dough in the fridge for up to 24 hours before baking.
Q: Can I use jam instead of fresh raspberries?
A: Yes. Use a few tablespoons of jam and reduce any added liquid. The texture will change but it will still be tasty.
Q: How do I stop cookies from spreading too much?
A: Chill the dough briefly and make sure your oven is at the right temperature. Use chilled baking sheets if needed.
Raspberry Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft cookies infused with fresh raspberries and coated in a warm cinnamon-sugar crust.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup raspberries, mashed
- 1/4 cup sugar for cinnamon-sugar coating
- 1 teaspoon cinnamon
- Powdered sugar for dusting
- Fresh raspberries for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually blend this dry mixture into the wet ingredients.
- Gently fold in the mashed raspberries.
- In a small bowl, mix the granulated sugar and cinnamon for the coating.
- Scoop tablespoon-sized balls of dough, roll them in the cinnamon-sugar mixture, and place them on the baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on a wire rack.
- Dust with powdered sugar and top with fresh raspberries before serving.
Notes
Serve warm or at room temperature. Dust with powdered sugar and add fresh raspberries for an elegant touch. Store in an airtight container for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
