Raspberry Sugar Cookies: Sweet & Simple Treat
There’s something so comforting about the aromatic waft of freshly baked cookies filling the kitchen. I remember summers spent at my grandmother’s house, when the sun poured in through the windows, and we would bake together, her soft hands guiding mine as we stirred, mixed, and giggled over spilled flour. One of our favorite treats was her delightful raspberry sugar cookies; the iconic sweet-tart taste of raspberries perfectly intertwined with buttery goodness always made my heart flutter.
Today, I’m excited to share my own rendition of these cherished cookies. These Raspberry Sugar Cookies are not only easy to make but are a truly heartfelt way to indulge your senses, turning any ordinary day into a cozy celebration. Whether you’re curling up with a book or hosting friends for tea, these cookies will surely be a sweet addition to your day. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Bursting with flavor: The sweet-tart raspberry swirl brings a vibrant twist to a classic cookie, making these treats unforgettable.
- Simple to whip up: With straightforward steps and accessible ingredients, these cookies are perfect for baking novices and seasoned pros alike.
- Family-approved: Whether you’re baking with little hands or sharing with loved ones, the joy of these cookies is always a crowd-pleaser.
- Perfect for any occasion: From holiday gatherings to casual weeknight treats, these cookies fit right in, offering a touch of sweetness anytime.
- Great for meal prep: Bake a big batch, freeze them, and enjoy warm cookies whenever a craving strikes—perfect for easy weeknight desserts!
Gather These Simple Ingredients
- 2 ½ cups (310g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries (or thawed frozen)
- 2 tablespoons sugar
- Optional: ½ teaspoon lemon juice (to brighten flavor)
Let’s Make It Together
Make the Raspberry Swirl: In a small bowl, mash the raspberries with 2 tablespoons of sugar (and the lemon juice if you’re using it). Stir until it forms a thick puree. Set aside and admire that beautifully bright color!
Prepare the Cookie Dough: In a large bowl, whisk together the flour, baking soda, and salt. In another mixing bowl, beat the softened butter and granulated sugar until light and fluffy; it should feel like a cloud! Add the egg and vanilla extract, mixing until well blended. Gradually add the dry ingredients to this mixture, stirring until a delicious dough forms.
Add the Raspberry Swirl: Now comes the fun part! Gently fold the raspberry puree into the dough using a spatula. Make sure not to overmix—the goal is to create lovely pink streaks through the buttery dough that will entice anyone who catches a glimpse.
Scoop and Bake: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them a few inches apart on the baking sheet. Bake for 10–12 minutes or until the edges are just golden—the aroma will be heavenly!
Cool and Serve: Once baked, let the cookies cool on the baking sheet for 5 minutes. They will hold their shape beautifully as you transfer them to a wire rack. Serve warm or let them cool completely—either way, they’re scrumptious!
Delicious Variations to Try
- Lemon Raspberry Combo: Add zest from one lemon to the dough for a zesty twist, elevating the sweet-tart flavor profile.
- Chocolate Chip Delight: Fold in a handful of semi-sweet chocolate chips to the dough for a rich, indulgent version of these lovely cookies.
- Almond Essence: Swap vanilla extract for almond extract to bring a nutty, warm flavor that perfectly complements the raspberries.
- Nutty Crunch: Add chopped walnuts or pecans for a delightful texture that makes each bite even more satisfying.
Chef Emma’s Helpful Tips
- Make Ahead and Freeze: You can scoop the dough into balls and freeze them for up to 3 months. Just bake straight from the freezer, adding a minute or two to the bake time.
- Ingredient Swaps: Don’t worry if you can’t find fresh raspberries; you can always use frozen raspberries, just ensure they’re thawed and drained beforehand.
- Storage Suggestions: Store leftover cookies in an airtight container at room temperature for up to a week—if they last that long!
- Even Sizing: Use a cookie scoop for uniform cookies—this ensures even baking and that they all look delightful on your tray.
Nutrition Information per Serving
- Serving Size: 1 cookie
- Calories: 150
- Carbohydrates: 21g
- Sugar: 9g
- Fat: 7g
- Protein: 2g
- Sodium: 60mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! The dough can be made ahead of time and stored in the fridge for up to 3 days or frozen for 3 months.
Can I use different ingredients?
Yes! Feel free to use other berries like blueberries or strawberries for a fruity twist, just adjust the sweetness if needed.
How do I store leftovers?
Keep them in an airtight container at room temperature. They’ll stay fresh for up to a week, though they’re likely to be gone in a few days.
How long do they last?
If stored properly, these cookies can last up to a week, but they’re best enjoyed fresh!
A Cozy Closing Note
Every bite of these Raspberry Sugar Cookies serves as a gentle reminder of treasured moments spent in the kitchen. With their beautiful pink swirls and melt-in-your-mouth texture, these cookies truly bring warmth and joy to any day. Save this Raspberry Sugar Cookies: Sweet & Simple Treat to your Pinterest board so it’s ready when you need a cozy treat! I can’t wait for you to share them with loved ones—it’s sure to create sweet memories of your own!
Print
Raspberry Sugar Cookies
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Sweet and simple raspberry sugar cookies that bring warmth and joy to any day. Perfect for any occasion and easy to make!
Ingredients
- 2 ½ cups (310g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup fresh raspberries (or thawed frozen)
- 2 tablespoons sugar
- Optional: ½ teaspoon lemon juice
Instructions
- Make the Raspberry Swirl: In a small bowl, mash the raspberries with 2 tablespoons of sugar and lemon juice if using. Set aside.
- Prepare the Cookie Dough: In a large bowl, whisk together the flour, baking soda, and salt. In another bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla, mixing until blended. Gradually mix in the dry ingredients.
- Add the Raspberry Swirl: Gently fold the raspberry puree into the dough, creating pink streaks.
- Scoop and Bake: Preheat oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto parchment-lined baking sheets and bake for 10–12 minutes until edges are golden.
- Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or cooled.
Notes
Make ahead and freeze cookie dough for easy baking. Store leftover cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, raspberry cookies, dessert, baking