Soft and Chewy Raspberry Sugar CookiesThese irresistible cookies are bursting with the sweet-tart flavor of raspberries, paired with a soft, chewy texture that will keep you coming back for more. Perfect for any occasion!
Ingredients:
For the Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup raspberry jam or mashed fresh raspberries
1/2 teaspoon lemon zest (optional)
For Rolling:
1/4 cup granulated sugar
1/2 teaspoon cinnamon
For Garnish (optional):
Fresh raspberries
Powdered sugar for dusting
Instructions:
Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the egg, vanilla extract, and almond extract (if using), and mix until well combined.
Step 3: Add the Raspberries
Mix in the raspberry jam or mashed fresh raspberries and the lemon zest (if using) until evenly incorporated.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
Step 5: Shape and Roll the Cookies
In a small bowl, mix the granulated sugar and cinnamon for rolling. Scoop about 1 tablespoon of dough, roll it into a ball, and coat it in the sugar-cinnamon mixture. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Step 6: Bake the Cookies
Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Step 7: Garnish and Serve
For an extra touch, dust the cooled cookies with powdered sugar or top them with fresh raspberries. Serve and enjoy!
