Raspberry Sugar Cookies are soft, sweet, and bursting with fruity flavor in every bite. I love how the buttery sugar cookie base pairs perfectly with the tart brightness of raspberries—whether I’m using freeze-dried, fresh, or raspberry extract. These cookies are colorful, chewy, and a fun twist on the classic sugar cookie, perfect for any season.
Why You’ll Love This Recipe
I like this recipe because it’s easy to make and full of flavor without being overly complicated. The dough comes together quickly, and the raspberry flavor adds a pop of color and freshness that makes them stand out. They’re great for bake sales, parties, Valentine’s Day, or just to brighten up an afternoon.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Unsalted butter, softened
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Granulated sugar
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Egg
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Vanilla extract
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Raspberry extract or ground freeze-dried raspberries
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Optional: pink or red food coloring
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Optional: extra sugar for rolling
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Optional: white chocolate chips or drizzle
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
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In another bowl, I cream the butter and sugar until light and fluffy.
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I beat in the egg, vanilla, raspberry extract or freeze-dried raspberries, and food coloring if I’m using it.
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I slowly mix in the dry ingredients until a soft dough forms.
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I scoop the dough into 1-inch balls and roll them in sugar if I want extra sparkle.
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I place the cookies on the baking sheet and bake for 8–10 minutes, just until the edges are set and the centers are still soft.
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I let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 20–24 cookies and takes around 30 minutes from start to finish. It’s perfect for quick baking sessions with impressive results.
Variations
Sometimes I stir in white chocolate chips or drizzle melted white chocolate on top for a creamy contrast. If I want a bolder raspberry flavor, I use both extract and freeze-dried raspberries. I’ve also sandwiched two cookies with raspberry jam in the middle for a fun twist.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze well—I freeze both baked cookies and raw dough balls. To enjoy later, I let them come to room temperature or warm slightly in the microwave for that fresh-baked softness.
FAQs
Can I use fresh raspberries in the dough?
Fresh raspberries can make the dough too wet and sticky. I prefer freeze-dried raspberries or raspberry extract for the best texture and flavor.
What’s the difference between extract and freeze-dried raspberries?
Raspberry extract gives a strong, consistent flavor. Freeze-dried raspberries add real fruit and a bit of texture, but their flavor is more subtle.
Can I make these cookies dairy-free?
Yes, I’ve used plant-based butter substitutes with success. Just make sure they’re soft for creaming.
Can I chill the dough?
Definitely. Chilling helps the flavors develop and keeps the cookies from spreading too much. I chill the dough for 30 minutes if I want thicker cookies.
Do these cookies keep their color after baking?
Yes, especially if I use freeze-dried raspberries or food coloring. The pink hue stays vibrant and makes them extra eye-catching.
Conclusion
Raspberry Sugar Cookies are a sweet, fruity take on a classic that I keep coming back to. I love how soft and flavorful they are, and how easy it is to make a batch whenever I want a little something special. Whether I’m baking for a celebration or just because, these cookies always bring a pop of color and joy to the table.
