Soft Chewy Raspberry Sugar Cookies (Printable)

Tender cookies with fresh raspberries and sparkly raspberry-sugar crust. Perfectly chewy with bright berry flavor.

# What you'll need:

→ Wet Ingredients

01 - 1 cup unsalted butter, softened to room temperature
02 - ¾ cup granulated sugar
03 - ¾ cup light brown sugar, packed
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 2¾ cups all-purpose flour
07 - 2 tablespoons cornstarch
08 - 1 teaspoon baking powder
09 - ½ teaspoon baking soda
10 - ½ teaspoon salt

→ Raspberry Mix

11 - 1 cup fresh raspberries, gently washed and patted dry

→ Coating

12 - ¼ cup granulated sugar
13 - 2 tablespoons crushed freeze-dried raspberries

# Preparation steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
03 - In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes, until pale, light, and fluffy.
04 - Reduce mixer speed to low. Add eggs one at a time, mixing until just incorporated after each addition. Scrape down sides as needed.
05 - Mix in vanilla extract until fully combined.
06 - Gradually add the dry flour mixture on low speed. Mix until just combined—do not overmix.
07 - Gently fold in the fresh raspberries by hand, taking care not to crush them completely.
08 - In a small bowl, combine ¼ cup granulated sugar and crushed freeze-dried raspberries.
09 - Use a 1.5-tablespoon cookie scoop to portion dough. Roll each portion between your palms to form a smooth ball, then roll in the sugar–raspberry mixture until coated.
10 - Place dough balls on prepared baking sheets, spacing about 2 inches apart.
11 - Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
12 - Remove from oven and let cookies rest on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving or storing.

# Expert advice:

01 -
  • The pillowy chewy texture comes from a secret balance of cornstarch and just enough mixing to keep them soft in the center.
  • Fresh raspberries tucked inside burst with juicy sweetness in every other bite, making these cookies feel special without any fuss.
  • The pink sparkly sugar crust isn't just pretty, it adds a slight crunch that contrasts beautifully with the tender crumb.
  • They taste like a fancy bakery creation but come together with pantry staples and whatever berries you can find.
02 -
  • If you skip drying the raspberries thoroughly, the dough will turn soggy and the cookies won't hold their shape or bake evenly.
  • Chilling the dough for 30 minutes before baking makes a noticeable difference in texture and helps the cookies stay thick instead of spreading thin.
  • Don't overbake, even if the centers look underdone; they continue cooking on the hot pan and will be perfectly chewy once cool.
03 -
  • Use a light hand when folding in the raspberries; the dough should look marbled with pink streaks, not uniformly mashed.
  • If your kitchen is warm and the dough feels too soft to shape, pop it in the fridge for 15 minutes before scooping and rolling.
  • For the brightest pink coating, pulse freeze-dried raspberries in a spice grinder or blender until they're a fine powder, then mix with the sugar.
  • Bake one test cookie first to check your oven timing and dough consistency before committing the whole batch.
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