Introducing Raspberry Sugar Cookies! Craving a sweet treat that doesn't derail your day? Look no further. These cookies are quick to whip up, surprisingly healthy-ish (we're talking minimal processed ingredients!), and bursting with delicious raspberry flavor. As a busy parent, I needed something delicious that didn't take all day. Now, it's a staple!
Why You Will Love This Recipe
My grandmother, Nana Rose, always had a batch of sugar cookies waiting when we visited. She’d let us help roll out the dough and decorate them with colorful sprinkles. While these Raspberry Sugar Cookies offer a modern twist with fresh raspberries, every bite instantly transports me back to her warm kitchen and the simple joy of family time. This recipe is a nod to her legacy, a sweet reminder of love and connection baked into every cookie.
Ingredients
For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, but adds a lovely touch)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Raspberry Swirl:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Step-by-Step Instructions for Making the Recipe
- Prep the Raspberry Swirl: In a small saucepan, combine your fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Let cool completely.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is key for tender cookies!
- Add Egg and Extracts: Beat in the egg, then stir in the vanilla and almond extracts (if using).
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Create the Swirl: Divide the dough in half. Take cooled raspberry mixture and flatten it to about 1/4 inch on a clean surface: place one half of the flattened doe on this base. Spread the raspberry mixture evenly over the dough. Top with the second half of flattened dough. Place an Xacto knife and create a swirl pattern.
- Chill the Dough: Divide swirl into two portions. Wrap each portion and place in the refrigerator for at least 1 hour. This helps prevent the cookies from spreading too much while baking.
- Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Slice and Bake: Place slice cookies on prepared baking sheets, leaving about 1 inch between each cookie.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers will still be soft.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy your Raspberry Sugar Cookies with a cup of tea or coffee!
Raspberry Sugar Cookies
Quick, delicious, and surprisingly healthy cookies bursting with raspberry flavor. A modern twist on a classic sugar cookie recipe, perfect for a sweet treat without derailing your day.
Ingredients
Equipment
Method
- *Prep the Raspberry Swirl:* In a small saucepan, combine your fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Let cool completely.1 cup fresh raspberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
- *Cream Butter and Sugar:* In a large bowl, cream together the softened butter and sugar until light and fluffy. This is key for tender cookies!1/2 cup unsalted butter, 3/4 cup granulated sugar
- *Add Egg and Extracts:* Beat in the egg, then stir in the vanilla and almond extracts (if using).1 large egg, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract
- *Combine Dry Ingredients:* In a separate bowl, whisk together the flour, baking powder, and salt.2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- *Gradually Add Dry to Wet:* Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, 3/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract
- *Create the Swirl:* Divide the dough in half. Take cooled raspberry mixture and flatten it to about 1/4 inch on a clean surface: place one half of the flattened doe on this base. Spread the raspberry mixture evenly over the dough. Top with the second half of flattened dough. Place an Xacto knife and create a swirl pattern.1 cup fresh raspberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
- *Chill the Dough:* Divide swirl into two portions. Wrap each portion and place in the refrigerator for at least 1 hour. This helps prevent the cookies from spreading too much while baking.
- *Preheat Oven:* Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- *Slice and Bake:* Place slice cookies on prepared baking sheets, leaving about 1 inch between each cookie.
- *Bake:* Bake for 8-10 minutes, or until the edges are lightly golden brown. The centers will still be soft.
- *Cool:* Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- *Serve:* Enjoy your **Raspberry Sugar Cookies** with a cup of tea or coffee!