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Soft and Chewy Raspberry Sugar Cookies

Delightfully soft and chewy cookies infused with raspberry flavor, perfect for sharing or indulging in yourself.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Ensure butter is at room temperature.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Add-ins
  • 1 cup fresh or frozen raspberries Gently fold in to keep sweet bursts intact.
  • optional powdered sugar for dusting Dust cookies lightly if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be sure not to overmix!
  5. Gently fold in the fresh or frozen raspberries.
  6. Use a cookie scoop or tablespoon to drop dough onto parchment-lined baking sheets, spacing them about 2 inches apart.
  7. Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden.
  8. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired, and enjoy!

Notes

These cookies can be stored in an airtight container at room temperature for up to five days. For longer storage, freeze the dough balls on a sheet tray and transfer them to a freezer-safe bag for up to three months. Add a few extra minutes to the baking time if baking from frozen.