Don’t you just love a good cookie? Yes, and who can resist. Cookies are a simple way to sooth your sweet craving and these Soft Raspberry Sugar Cookies will happily oblige.
These sugar cookies are soft in texture and buttery flavor that comes through in every bite. I didn’t want a plain cookie so freeze-dried raspberries are used to add a subtle fruit flavor. Freeze-dried raspberries are perfect for baking besides being a healthy fruit snack. I found my raspberries at Target.
This is a must try recipe especially for Easter because they can be decorated any way you wish. You may find this cookie to be a new go-to any time you need a cookie fix.
Soft Raspberry Sugar Cookies
I love the flavor of vanilla in baking and using a good quality vanilla makes a world of difference in flavor. I used two kinds of vanilla in this recipe, Heilala vanilla bean paste and Heilala vanilla extract.
Click on the links above to read about this superior baking ingredient and also purchase. The price on vanilla is crazy so why not buy a good quality to begin with. You’ll know you’re getting your money’s worth.
You’ll find several sizes and all things vanilla at Heilala. I recommend signing up for their newsletter to receive information about new products and specials. This is the best time to stock up especially if you bake often.
Soft Raspberry Sugar Cookies
Making these sugar cookies is so simple and easy. As mentioned, I used freeze-dried raspberries, yet you could use any freeze-dried fruit like strawberries, blueberries and cherries.
To make cookie dough, cream butter and sugar until pale and fluffy. This is a must and does take a few minutes so don’t be in a hurry.
Add in eggs one at a time, mixing well after each addition. Incorporate vanilla bean paste, vanilla extract and milk until combined. Be sure to scrape down sides of bowl as needed for complete mixing.
Gradually add in flour and mix just until combined and stir in raspberries. At this point, chill cookie dough until easy to handle.
Soft Raspberry Sugar Cookies
I love making baking fun so I’m giving you two different ways of baking these raspberry cookies. Either way will take about the same time and both ways can be decorated.
The first way to bake this cookie is to divide dough into two disks, cover in plastic wrap and chill for 60 – 90 minutes.
When ready to bake, heat oven to 350 degrees. Roll disks to 1/2-inch thickness and use any desired cookie cutter preferably round or square. Only 6 cookies to a baking sheet because cookies do puff and spread. When cookies are cool, decorate as you wish.
The second way to bake this cookie is to shape dough into walnut-size balls. Use a glass or something with a flat bottom to flatten balls to 1/2-inch thickness.
Again, only place 6 cookies on the baking sheet and bake as recipe directs. Cool cookies and decorate as desired. These cookies are also delicious plain. They’re a winner in my book and will be for you and your family.
Soft Raspberry Sugar Cookies
Easter is around the corner so bake a batch or two for brunch or dinner. The kids will love them and so will you. These cookies make a great hostess gift.
Believe it or not these cookies are not overly sweet. Decorating the cookies with icing will amp up the sugar factor but not in a crazy way.
Go make a grocery list and start baking a batch of Soft Raspberry Sugar Cookies. So… irresistible! Also, don’t forget to checkout heilalavanilla.com.
Happy Baking!
If you bake this recipe, like or leave a message below, @chowdownlowdown, #chowdownlowdown, or @michelleheyden.
Soft Raspberry Sugar Cookies
Soft Raspberry Sugar Cookies
4 cups all-purpose flour
1 T. baking powder
1/2 t. kosher salt
2/3 cup crushed freeze-dried raspberries plus more for decorating
1 1/2 cups (3 sticks) salted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs, room temperature
1 T. Heilala vanilla bean paste
1 t. Heilala vanilla extract
2 T. plus 2 t. whole milk
Royal icing, edible dust, sanding sugar, for decorating
Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour baking powder and salt. Set aside.
Using bowl of stand mixer with paddle attachment, cream butter and sugar at medium speed until pale and fluffy, about 6 to 7 minutes. Scrape down sides of bowl as needed.
Add in eggs, one at a time, mixing thoroughly after addition. Pour in vanilla bean paste, vanilla and milk and mix until combined.
Gradually mix in flour mixture on low speed until just combined. Remove mixer bowl and stir in dried raspberries with a large spatula.
Divide cookie dough in half, flattening into 2 disks. Wrap each disk in plastic wrap and chill for 1 hour to 90 minutes until very firm.
How to bake raspberry cookies 2 ways:
Bake 1: Roll dough into balls
Heat oven to 350 degrees. Remove chilled dough from refrigerator and roll cookie dough into walnut-size balls. Coat your hands in powdered sugar to keep dough from sticking to your hands.
Place 6 cookie balls on prepared sheet. Flatten cookies to 1/2-inch thickness with a glass.
Bake for 12 to 13 minutes. Baking time can vary depending on oven and size of cookies. Cookies will puff up and barely brown around the edges.
Allow cookies to cool 5 minutes before removing cookies to wire rack.
Cookies can be eaten plain or decorator as you wish. Store in airtight container at room temperature.
Makes about 3 dozen cookies.
Bake 2: Make cut-outs
Heat oven to 350 degrees. Remove cookie dough from refrigerator and place on a flat surface dusted with powdered sugar to prevent sticking.
Roll one disk to 1/2-inch thickness and cut cookies using a round or square cookie cutter. A 3-inch diameter cutter is recommended.
Place cookies (6) on prepared baking sheets and bake for 12 to 13 minutes or until puffed and edges are barely brown.
Allow cookies to rest 5 minutes before removing to wire rack to cool completely.
Decorate the cookies with royal icing and dried raspberries.
Makes about 3 dozen cookies.
Happy Baking!
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