Description
Sweet raspberry sugar cookies bring delightful Mediterranean charm to classic dessert tables. Buttery, crumbly cookies studded with fresh raspberries offer a perfect balance of tartness and sugary indulgence you’ll savor with each delectable bite.
Ingredients
Scale
Raspberries and Sugar:
- 1/2 cup fresh raspberries (finely chopped)
- 1 cup granulated sugar
- 1/4 cup powdered sugar (optional, for dusting)
Flour and Dry Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients and Extras:
- 3/4 cup (170 grams) unsalted butter (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 2–3 drops red food coloring (optional, for vibrant color)
Instructions
- Prepare the oven at 350F (175C) and line a baking sheet with parchment paper for optimal cookie performance.
- Sift together flour, baking powder, and salt in a medium mixing bowl to ensure smooth texture and even distribution.
- Using an electric mixer, whip softened butter and sugar until the mixture becomes airy and pale, creating a luxurious base for the cookies.
- Incorporate egg and vanilla extract into the butter mixture, blending until the composition appears smooth and cohesive.
- Gradually introduce the dry ingredient mixture into the wet ingredients, stirring gently to prevent overmixing and maintain a tender cookie texture.
- Delicately fold fresh chopped raspberries into the cookie dough, distributing them evenly throughout the mixture for bursts of fruity flavor.
- Optional: Add a few drops of red food coloring to enhance the visual appeal of the cookies with a soft pink hue.
- Scoop rounded portions of dough onto the prepared baking sheet, positioning each dollop approximately 2 inches apart to allow proper spreading.
- Slide the baking sheet into the preheated oven and bake for 10-12 minutes until the cookie edges turn a delicate golden brown.
- Remove cookies from the oven and let them rest on the baking sheet for 5 minutes to stabilize their structure.
- Transfer the cookies to a wire cooling rack to complete the cooling process and achieve the perfect texture.
- For an elegant finishing touch, dust the cooled cookies with a light sprinkle of powdered sugar before serving.
Notes
- Swap fresh raspberries with freeze-dried raspberry powder for more intense flavor and less moisture that could affect cookie texture.
- Choose room temperature ingredients to ensure smooth blending and consistent cookie structure.
- Handle raspberries gently to prevent crushing and excessive liquid release that might make dough too wet.
- Consider using white whole wheat flour for a subtle nutty taste and added fiber without compromising cookie softness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 1.4 g
- Cholesterol: 20 mg