Soft Chewy Raspberry Sugar Cookies (Printable)

Tender sugar cookies with juicy raspberries and a sparkly berry-sugar coating. Chewy, pillowy texture with bright berry flavor.

# What You 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

# Steps:

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 (or using a hand mixer), cream the softened butter, granulated sugar, and brown sugar on medium speed for 3 to 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 to 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 -
  • They stay soft for days without turning cakey or dry, which means you can bake ahead without worry.
  • The raspberry sugar coating clings like edible glitter and adds a gentle crunch that contrasts with the pillowy interior.
  • Fresh berries create pockets of jammy sweetness without any extra steps or fillings.
  • They look fancy enough for a party but come together with pantry staples and one bowl of fruit.
02 -
  • If you skip drying the raspberries, they'll release too much juice and turn the dough wet and sticky.
  • Chilling the dough for 30 minutes before baking keeps the cookies from spreading into flat discs and deepens the flavor.
  • Underbaking by a minute or two is better than overbaking—they'll continue to set as they cool and stay soft inside.
  • Using room temperature butter and eggs is not optional, cold ingredients won't cream properly and the texture suffers.
03 -
  • Press a few extra raspberries gently onto the tops of the dough balls just before baking for a bakery-style look.
  • If your dough feels too sticky to roll, chill it for 15 minutes—it'll firm up and become much easier to handle.
  • Use a light hand when folding in the berries, the less you stir, the more whole fruit you'll have in each bite.
  • For the brightest pink coating, crush the freeze-dried raspberries into a fine powder using a mortar and pestle or a sealed bag and a rolling pin.
Go Back