Description:
These Soft and Chewy Raspberry Sugar Cookies are a delightful twist on the classic sugar cookie, infused with the sweet and tart flavor of raspberries. They are soft, tender, and have a slightly chewy texture that melts in your mouth. Perfect for any occasion, these cookies are sure to impress your family and friends.
Why You Will Love This Recipe:
This recipe combines the simplicity of traditional sugar cookies with the vibrant flavor of raspberries, making it a unique and delicious treat. The addition of raspberry jam or fresh raspberries adds a burst of fruity goodness, while the hints of vanilla and almond extract elevate the overall taste. Plus, they are easy to make and perfect for sharing during holidays, parties, or just a cozy day at home.
Introduction
There’s something magical about the combination of sweet and tart flavors in desserts, and these Soft and Chewy Raspberry Sugar Cookies encapsulate that essence perfectly. With their inviting aroma and beautiful appearance, these cookies are not only a treat for your taste buds but also a feast for your eyes. Whether you’re baking for a special occasion or simply indulging in a sweet craving, this recipe is sure to become a favorite in your baking repertoire.
The soft texture of these cookies paired with the delightful raspberry flavor creates a harmonious balance that is simply irresistible. As you bite into each cookie, you’ll experience the sweetness of the sugar and the tangy notes of the raspberries, making every bite a delightful experience. So, roll up your sleeves and get ready to bake these delicious cookies that will leave everyone asking for seconds!
Ingredients:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 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 (optional)
- 1/2 cup raspberry jam or fresh raspberries, mashed
- 1/2 teaspoon lemon zest (optional)
For Rolling:
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
For Garnish (optional):
- Fresh raspberries
- Powdered sugar for dusting
Preparation:
Step 1:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
Step 2:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
Step 3:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 minutes.
Step 4:
Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat until all ingredients are well combined and smooth.
Step 5:
Incorporate the mashed raspberries or raspberry jam and lemon zest (if using) into the wet mixture. Stir gently until fully combined.
Step 6:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
Step 7:
In a small bowl, combine the sugar and cinnamon for rolling the cookies.
Step 8:
Using a tablespoon, scoop portions of the dough and roll them into balls. Roll each ball in the sugar-cinnamon mixture to coat.
Step 9:
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly using the back of a spoon or your fingers.
Step 10:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Step 11:
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 12:
For an elegant touch, garnish with fresh raspberries and a dusting of powdered sugar, if desired.
Cooking Note:
These cookies can be stored in an airtight container at room temperature for up to a week, retaining their soft and chewy texture. For longer storage, consider freezing the baked cookies, which can be thawed and enjoyed later.
Suggestions for Presentation:
Serve these beautiful raspberry cookies on a decorative platter, garnished with fresh raspberries and a light dusting of powdered sugar. Pair them with a cup of tea or coffee for a delightful afternoon treat. They also make a lovely gift when packaged in a decorative cookie jar or box.
Tips:
- For a more intense raspberry flavor, use fresh raspberries instead of jam, but ensure they are well mashed.
- Experiment with different extracts, such as coconut or lemon, to create your own unique flavor profile.
- If you prefer a more pronounced cinnamon flavor, increase the amount of cinnamon in the rolling mixture.
- Consider adding white chocolate chips or chopped nuts for additional texture and flavor.
Time Estimates:
- Prep Time: 15 minutes
- Cooking Time: 10-12 minutes
- Total Time: 25-27 minutes
Nutritional Information (per cookie, based on 24 cookies):
- Calories: 150 kcal
- Protein: 1.5 g
- Sodium: 50 mg
Conclusion
These Soft and Chewy Raspberry Sugar Cookies are a delightful treat that brings joy and flavor to any occasion. With their easy preparation and scrumptious taste, they are sure to become a go-to recipe in your baking collection. Whether enjoyed fresh out of the oven or shared with loved ones, these cookies are a sweet reminder of the simple pleasures in life. So gather your ingredients and let the baking begin!
Questions and Answers:
- Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Just make sure to thaw and drain them well before using them to avoid excess moisture in the dough. - How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the other ingredients are also gluten-free. - What can I use if I don’t have almond extract?
You can simply omit the almond extract or substitute it with an equal amount of vanilla extract for a different flavor profile. - Can I double this recipe?
Absolutely! This recipe can easily be doubled. Just ensure you have enough baking sheets and space in your oven. - How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
