Description
Raspberry Sugar Cookies deliver pure dellight with their irresistible blend of sweet and tangy flavors. Homemade comfort awaits you in each delectable, melt-in-your-mouth treat that promises to elevate your baking experience.
Ingredients
Scale
Main Ingredients:
- 2 ¾ cups (660 ml) all-purpose flour
- 1 cup (227 grams) unsalted butter, softened
- 1 ½ cups (300 grams) granulated sugar
- 1 large egg
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Flavor and Enhancing Ingredients:
- 1 teaspoon vanilla extract
- 2 tablespoons (30 ml) raspberry puree (from fresh or thawed frozen raspberries) or 2 tablespoons finely crushed freeze-dried raspberries
For Rolling (Optional):
- ¼ cup (50 grams) granulated sugar or pink sanding sugar
Instructions
- Craft the foundational mixture by gently whisking together dry ingredients in a medium vessel, ensuring an even blend of flour, leavening agents, and seasoning. Reserve this mixture momentarily.
- In a spacious mixing bowl, cream butter and sugar until the texture transforms into a light, airy consistency, approximately 2-3 minutes of vigorous blending.
- Incorporate egg, aromatic vanilla, and vibrant raspberry essence into the butter mixture, stirring until harmoniously integrated.
- Gradually fold the reserved dry components into the moistened mixture, blending with minimal agitation to prevent gluten development. Seal the dough and allow it to rest in the refrigerator for a minimum of half an hour.
- Warm the oven to 350F, positioning racks to ensure uniform heat distribution. Layer baking sheets with parchment or silicone mats for optimal cookie release.
- Portion the chilled dough into uniform spheres, generously coating each in sparkling sugar crystals for a delightful exterior crunch.
- Arrange cookie orbs across prepared sheets, maintaining generous spacing to accommodate potential spreading.
- Bake for 8-10 minutes, watching for delicately set edges while maintaining a tender, slightly underdone center – the hallmark of exceptional soft cookies.
- Allow cookies to stabilize on baking sheets for a brief 5-minute interval before transferring to cooling racks.
- Serve immediately or preserve in an airtight sanctuary, where they’ll retain their delectable qualities for up to five days.
Notes
- Use room temperature butter for the fluffiest, most evenly mixed cookie dough that creams smoothly and incorporates air perfectly.
- Crush freeze-dried raspberries into a fine powder for intense raspberry flavor without adding extra moisture to the cookie dough.
- Chill the dough for at least 30 minutes to prevent spreading and help cookies maintain a thick, soft texture during baking.
- Watch cookies carefully during the last few minutes of baking; they should look slightly underbaked in the center to ensure a chewy, soft texture once cooled.
- Substitute gluten-free flour blend for a celiac-friendly version, making sure to use a 1:1 replacement ratio.
- Roll cookies in coarse sanding sugar for an extra crunch and beautiful sparkly exterior that adds texture and visual appeal.
- Store cookies between layers of parchment paper to prevent sticking and maintain their soft texture for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 178
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg