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Raspberry Sugar Cookies

Soft and chewy Raspberry Sugar Cookies filled with sweet-tart raspberry pieces and warm vanilla flavor. This quick and easy cookie dough requires no chilling and is ready to bake in just 10 minutes.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 169
Ingredients Equipment Method Notes

Ingredients
  

  • 2 3/4 cups all-purpose flour (358 g)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened to room temperature (224 g)
  • 1 cup granulated sugar (233 g)
  • 2 tsp granulated sugar
  • 2 tbsp brown sugar (28 g)
  • 1 large egg at room temperature
  • 2 tsp vanilla extract
  • 1/3 cup dried raspberries broken into smaller pieces

Equipment

  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Electric hand mixer
  • 1 Whisk or mixing spoon
  • 1 Medium cookie scoop
  • 1 Large baking sheet
  • 1 Parchment paper
  • 1 Wire cooling rack

Method
 

  1. Preheat the oven: Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
  2. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until smooth, light, and slightly fluffy.
  3. Add the wet ingredients: Add the egg and vanilla extract. Beat again until fully combined and creamy.
  4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the dried raspberry pieces until evenly distributed.
  5. Make the dough: Gradually add the dry ingredients to the butter mixture. Mix just until a soft cookie dough forms. Do not overmix.
  6. Portion the cookies: Use a medium cookie scoop to place portions of dough onto the prepared baking sheet, leaving space between each cookie.
  7. Bake: Bake for 7-9 minutes, until the edges are set but the centers still look slightly soft.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

 

  • Use softened butter, not melted butter, to prevent the cookies from spreading too much.
  • Break the dried raspberries into smaller pieces before adding them to the flour mixture.
  • Do not overmix the dough once the dry ingredients are added.
  • Remove the cookies from the oven when the edges are set but the centers still look slightly soft. They will continue to firm up as they cool.
  • A medium cookie scoop helps create evenly sized cookies that bake at the same rate.
  • Store cooled cookies in an airtight container at room temperature for up to 4-5 days.