Soft Chewy Raspberry Sugar Cookies

The first time I made these raspberry sugar cookies, my kitchen smelled like butter and berries, and I accidentally ate three warm ones straight from the rack. There is something magical about biting into a chewy sugar cookie and hitting pockets of tart, juicy raspberries that burst in your mouth.

I brought a batch to a summer potluck last year, and my friends husband who claims he does not like desserts ate four in a row while standing by the kitchen island. Now every time I see them, he asks if I brought the pink cookies.

Ingredients

• Unsalted butter: Softened properly so it incorporates air and creates that tender crumb we want
• Granulated sugar: Creams with butter for structure and helps cookies hold their shape
• Light brown sugar: Adds moisture and a subtle caramel note that deepens the flavor
• Eggs: Room temperature eggs emulsify better into the dough for consistent texture
• Vanilla extract: Do not skimp here it balances the tart berries beautifully
• All purpose flour: The foundation that gives these cookies their structure
• Cornstarch: The secret ingredient for soft, chewy cookies that stay tender for days
• Baking powder and soda: Work together for just the right amount of lift
• Salt: Essential for balancing sweetness and enhancing all the flavors
• Fresh raspberries: Gently fold them in at the end to avoid turning your dough pink
• Granulated sugar for coating: Creates that signature sparkly crust
• Freeze dried raspberries: Crushed and mixed into the rolling sugar for extra raspberry punch

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

Check price on Amazon

Preheat and prep:

Set your oven to 350°F and line two baking sheets with parchment paper or silicone mats while the butter softens.

Whisk the dry mix:

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt until well blended.

Cream the butter and sugars:

Beat softened butter, granulated sugar, and brown sugar on medium speed for 3 to 4 minutes until the mixture looks pale and fluffy.

Add eggs and vanilla:

Drop in the eggs one at a time, mixing each briefly before adding the next, then pour in the vanilla.

Combine with flour:

Gradually mix in the dry ingredients on low speed just until you no longer see streaks of flour.

Fold in berries gently:

Use a spatula to carefully incorporate fresh raspberries by hand, trying not to crush them too much.

Make the sugar coating:

Stir together the extra granulated sugar and crushed freeze dried raspberries in a small bowl.

Shape and roll:

Scoop dough into 1.5 tablespoon balls, roll them between your palms to smooth, then coat in the sugar mixture.

Bake to perfection:

Place dough balls 2 inches apart on baking sheets and bake for 10 to 12 minutes until edges are set but centers still look slightly soft.

Cool and enjoy:

Let cookies rest on the hot baking sheet for 5 minutes before moving them to a wire rack.

Pin it

My daughter helped me make these last weekend, and she took her job rolling the dough in the sugar coating so seriously that every single cookie ended up perfectly coated. Kids seem to instinctively understand that the sparkly outside is the best part.

Choosing Your Raspberries

Fresh raspberries work best here because they release just the right amount of moisture during baking. Look for berries that are deep red and slightly firm, avoiding any that are mushy or have mold. If your raspberries are very delicate, you can fold in half fresh and half freeze dried berries for the perfect balance of flavor and texture.

Getting That Perfect Texture

The cornstarch in this recipe is not optional it is what gives these cookies their signature chewy, pillow soft texture. I learned the hard way that skipping it results in cookies that taste good but lack that cloud like quality that makes people reach for another one.

Make Ahead Tips

You can scoop the dough balls and freeze them raw on a baking sheet, then transfer to a bag for storing. Bake frozen dough balls for 1 to 2 extra minutes, no thawing needed.

• Scoop and freeze dough for up to 3 months
• Bake straight from frozen, adding just a minute or two
• Keep baked cookies in an airtight container for up to 4 days

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

Check price on Amazon

Pin it

These cookies have become my go to summer treat, simple enough to make on a Tuesday but special enough to serve at a weekend gathering. Hope they become a favorite in your kitchen too.

Recipe Questions & Answers

→ Why are the edges set but centers still look slightly underbaked?

This is often intentional for achieving a chewy texture. It indicates they're perfectly baked, ensuring a soft, tender interior while the edges gain a slight set. Overbaking can lead to dry, hard cookies.

→ Can I use frozen raspberries instead of fresh?

While fresh berries are ideal for structure and minimizing moisture, you can use frozen. Do not thaw them; fold them in directly from frozen. Be aware they might bleed a bit more color into the dough.

→ How can I intensify the berry flavor even more?

For an extra burst of berry goodness, consider swirling a teaspoon of quality raspberry jam into the center of each dough ball before rolling it in the sugar coating. Using freeze-dried raspberries in the coating also significantly enhances the fruit essence.

→ What's the benefit of chilling the dough before baking?

Chilling the dough helps the cookies maintain their shape and prevents them from spreading too much during baking. It also allows the flavors to meld and deepen, resulting in a richer, more developed taste and improved texture.

→ What's the best way to store these cookies to keep them fresh?

Store these soft, chewy treats in an airtight container at room temperature for up to four days. For longer preservation, they freeze beautifully for up to three months, making them perfect for meal prepping your sweet indulgences.