Description
Raspberry sugar cookies blend sweet tartness with buttery goodness from classic American baking traditions. Home bakers can craft these delightful treats easily, creating memorable moments of pure deliciousness you’ll treasure.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 1 large egg
- 2 tbsps raspberry puree (from fresh or thawed frozen raspberries) or 2 tbsps finely crushed freeze-dried raspberries
- 1 tsp vanilla extract
- 2.75 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 0.25 cup granulated sugar or pink sanding sugar (for rolling)
Instructions
- Prepare Dry Ingredients: Whisk flour, baking soda, baking powder, and salt in a mixing bowl, setting aside for later incorporation.
- Create Butter Base: Cream butter and granulated sugar in a spacious bowl until light and fluffy, developing a silky smooth texture through vigorous mixing.
- Integrate Wet Components: Blend egg, vanilla extract, and raspberry puree into the butter mixture until completely homogeneous, creating a vibrant, uniform consistency.
- Combine Dough: Gently fold dry ingredients into wet ingredients, mixing minimally to prevent gluten development, forming a soft, cohesive dough.
- Chill Dough: Wrap dough in plastic and refrigerate for 30 minutes, allowing flavors to meld and dough to firm up for easier handling.
- Prepare Baking Station: Preheat oven to 350F (175C) and line baking sheets with parchment paper or silicone mats for optimal cookie release.
- Shape and Coat Cookies: Roll chilled dough into uniform balls, optionally rolling in additional granulated sugar for a sparkling exterior, and place on prepared baking sheets with ample spacing.
- Bake to Perfection: Bake for 8-10 minutes, achieving set edges while maintaining a soft, tender center that promises a delightful chewy texture.
- Cool and Store: Rest cookies on baking sheets for 5 minutes to stabilize, then transfer to a wire rack for complete cooling, and store in an airtight container to preserve their delectable quality for up to 5 days.
Notes
- Chill the Dough Thoroughly: Refrigeration is crucial for developing rich flavors and preventing excessive spreading during baking.
- Handle Raspberry Puree Carefully: Drain excess liquid to maintain cookie consistency and prevent soggy texture.
- Prevent Overworking the Mixture: Mix ingredients just until combined to keep cookies soft and tender, avoiding tough, dense results.
- Sugar Coating Technique: Roll dough balls in granulated sugar for a delightful crisp exterior and added sweet crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 140
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg