Raspberry Sugar Cookies
Delightful cookies blending sweet sugar flavors with tart raspberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened) Use room temperature butter.
- 1.25 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract (optional) Can be replaced with more vanilla.
- 0.5 cup raspberry jam or fresh raspberries (mashed) Fresh raspberries preferred for flavor.
- 0.5 teaspoon lemon zest (optional)
Rolling Ingredients
- 0.25 cup granulated sugar For rolling.
- 0.5 teaspoon cinnamon For rolling.
Garnish
- Fresh raspberries For garnish.
- Powdered sugar for dusting
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using) to the butter mixture and beat until combined.
- Mix in the mashed raspberries or raspberry jam and lemon zest (if using).
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Rolling and Baking
- In a small bowl, combine the 1/4 cup of sugar and cinnamon for rolling.
- Scoop tablespoon-sized portions of dough, roll them into balls, and then roll in the sugar-cinnamon mixture.
- Place the dough balls 2 inches apart on the prepared baking sheets and flatten them slightly.
- Bake for 10-12 minutes until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack.
- Garnish with fresh raspberries and dust with powdered sugar if desired.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies with layers of parchment paper to prevent sticking.