Description
Soft and buttery raspberry sugar cookies with lightly crisp edges and a sweet fruity flavor. These cookies are easy to make, beautifully pink, and perfect for holidays, tea parties, or everyday treats.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 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
- 1/2 cup freeze-dried raspberries, crushed
- 2 tablespoons raspberry jam
- 1/4 cup granulated sugar, for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Mix in the egg, vanilla extract, almond extract, crushed freeze-dried raspberries, and raspberry jam until fully combined.
- Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each dough ball in the extra granulated sugar.
- Place the dough balls on the prepared baking sheets and gently flatten slightly with the bottom of a glass.
- Bake for 10–12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Freeze-dried raspberries provide concentrated flavor without excess moisture.
- Chill the dough for 20–30 minutes if the dough feels too soft or the kitchen is warm.
- White chocolate chips can be added for extra sweetness.
- A lemon glaze pairs beautifully with the raspberry flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies or dough balls for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
