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–+ servings
Freshly baked Raspberry Sugar Cookies with berries on a plate
Clara Whitley

Raspberry Sugar Cookies

These vibrant Raspberry Sugar Cookies combine sweet sugar and tangy raspberries, offering a delightful treat that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened You can substitute with a dairy-free alternative for a vegan option.
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour A blend of gluten-free flour can work as well.
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup fresh raspberries Frozen raspberries can be used too—just thaw and drain.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add in the egg and vanilla extract, mixing until fully combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually incorporate the dry mixture into the wet mixture, stirring gently until just combined.
  6. Gently fold in the fresh raspberries, being careful not to break them up too much.
Baking
  1. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each scoop.
  2. Bake for about 12-15 minutes, or until the edges are lightly golden and the centers look set.
  3. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 6g

Notes

For serving suggestions, these cookies are delightful on their own or served with a scoop of vanilla ice cream, dusted with powdered sugar, or topped with a light glaze.

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