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Soft and Chewy Raspberry Sugar Cookies

These Soft and Chewy Raspberry Sugar Cookies are a delightful treat that combines softness and chewiness with bursts of sweet raspberry flavor, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Make sure it's really 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 For rolling
  • 1/2 teaspoon cinnamon
For Garnish
  • Fresh raspberries Optional
  • Powdered sugar For dusting, optional

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  3. Add the egg, vanilla extract, and almond extract (if using), and mix well.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the raspberry jam or fresh raspberries and lemon zest (if using).
  6. Chill the dough for at least 30 minutes in the refrigerator.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. In a small bowl, mix the 1/4 cup granulated sugar and cinnamon for rolling.
  3. Scoop tablespoons of dough and roll them into balls. Roll in the cinnamon-sugar mixture and place on a baking sheet lined with parchment paper.
  4. Bake for 10-12 minutes or until edges are golden.
  5. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
  6. Garnish with fresh raspberries and dust with powdered sugar before serving.

Notes

These cookies stay fresh for about 3–5 days in an airtight container at room temperature. Freeze them in a single layer on a baking sheet for up to 3 months. Thaw at room temperature when ready to serve.