Description
Sweet raspberries dance through delicate sugar cookies, creating a perfect balance of fruity tang and buttery richness. Homemade treats like these will make dessert lovers swoon with pure delight.
Ingredients
Scale
Dry Ingredients:
- 2.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
Fat and Sweeteners:
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 0.25 cup granulated sugar or pink sanding sugar (for rolling)
Flavor and Binding Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons raspberry puree (from fresh or thawed frozen raspberries) or 2 tablespoons finely crushed freeze-dried raspberries
Instructions
- Craft the foundational mixture by whisking together flour, baking soda, baking powder, and salt in a medium mixing vessel, setting it aside momentarily.
- In a spacious bowl, vigorously cream butter and granulated sugar until the texture transforms into a light, airy consistency, approximately 2-3 minutes.
- Incorporate egg, vanilla extract, and raspberry puree into the butter mixture, blending until smoothly integrated and uniform in color and texture.
- Carefully fold the reserved dry ingredients into the wet ingredients, gently mixing until just combined, taking care not to overwork the dough.
- Encase the newly formed dough in plastic wrap and refrigerate for a minimum of 30 minutes to enhance flavor development and improve cookie structure.
- Heat the oven to 350F (175C) and prepare baking sheets by lining them with parchment paper or silicone mats.
- Measure out uniform portions of chilled dough, rolling them into perfect spheres with gentle pressure.
- Optional: Delicately coat each dough ball in additional granulated sugar for a sparkling, crisp exterior.
- Arrange the sugar-coated dough balls on prepared baking sheets, maintaining approximately 2 inches of spacing between each cookie.
- Bake for 8-10 minutes, watching carefully to ensure edges are set while centers remain slightly soft and tender.
- Allow cookies to rest on baking sheets for 5 minutes, enabling them to firm up slightly before transferring to a wire cooling rack.
- Once completely cooled, store in an airtight container, where they will maintain optimal texture for up to 5 days.
Notes
- Chill the dough thoroughly to prevent spreading and enhance flavor development during baking.
- Use fresh or freeze-dried raspberries for intense, concentrated fruit flavor without excess moisture.
- Adjust sugar coating for varied texture: granulated sugar creates a crisp exterior, while sanding sugar adds delightful sparkle and crunch.
- Customize the recipe by substituting raspberries with other purees like strawberry or adding white chocolate chips for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 144
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 20 mg