Soft Chewy Raspberry Sugar Cookies (Print Version)

Tender sugar cookies with juicy raspberries and sparkly raspberry-sugar coating. Chewy, pillowy texture with bright berry flavor in every bite.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup unsalted butter, softened to room temperature
02 - 3/4 cup granulated sugar
03 - 3/4 cup light brown sugar, packed
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 2 3/4 cups all-purpose flour
07 - 2 tablespoons cornstarch
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt

→ Raspberry Mix

11 - 1 cup fresh raspberries, gently washed and patted dry

→ Coating

12 - 1/4 cup granulated sugar
13 - 2 tablespoons crushed freeze-dried raspberries

# How To Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
03 - In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes, until pale, light, and fluffy.
04 - Reduce mixer speed to low. Add eggs one at a time, mixing until just incorporated after each addition. Scrape down sides as needed.
05 - Mix in vanilla extract until fully combined.
06 - Gradually add the dry flour mixture on low speed. Mix until just combined—do not overmix.
07 - Gently fold in the fresh raspberries by hand, taking care not to crush them completely.
08 - In a small bowl, combine granulated sugar and crushed freeze-dried raspberries.
09 - Use a 1.5-tablespoon cookie scoop or spoon to portion dough. Roll each portion between your palms to form a smooth ball, then roll in the sugar–raspberry mixture until coated.
10 - Place dough balls on prepared baking sheets, spacing about 2 inches apart.
11 - Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
12 - Remove from oven and let cookies rest on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving or storing.

# Expert Tips:

01 -
  • The texture is tender and chewy, never crisp or dry, with a soft crumb that melts on your tongue.
  • Fresh raspberries create natural jam pockets inside the cookies as they bake, adding surprise bursts of tartness.
  • The sparkly raspberry sugar coating gives each cookie a delicate sweetness and a gorgeous pink shimmer.
  • They stay soft for days if stored properly, making them perfect for gifting or meal prep.
02 -
  • Pat the raspberries completely dry with paper towels before folding them in, or the dough will become too wet and sticky to shape.
  • Do not overbake these cookies; they should look slightly underdone in the center when you pull them out, or they will turn hard and crumbly instead of soft and chewy.
  • Chilling the dough for 30 minutes before baking helps the cookies hold their shape and deepens the flavor, though it is not strictly required if you are short on time.
03 -
  • Use a cookie scoop to portion the dough evenly so all the cookies bake at the same rate and look uniform on the plate.
  • If your raspberries are very juicy, freeze them for 10 minutes before folding them in to help them hold their shape better.
  • Let the butter soften naturally at room temperature rather than microwaving it; microwaved butter can create uneven texture in the dough.
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