Description
These Raspberry Sugar Cookies are soft, buttery, and bursting with sweet and tart raspberry flavor. The perfect treat for any occasion or as a homemade gift.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon red food coloring (gel food coloring works best)
- 2 tablespoons milk (or as needed)
- Fresh raspberries, for topping
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, mixing until fully incorporated.
- Add the mashed raspberries and raspberry jam (if using) to the butter mixture, and mix until well combined.
- Roll the dough into 1-inch balls and roll them in granulated sugar. Place on a baking sheet 2 inches apart. Flatten slightly with a spoon.
- Bake for 8–10 minutes, or until golden brown around the edges.
- Allow cookies to cool for a few minutes before transferring to a wire rack. Optionally, dust with powdered sugar or top with fresh raspberries.
Notes
- Use fresh raspberries for the best flavor.
- Adjust the milk quantity for desired dough consistency.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg