Description
Indulge in the delightful combination of sweet and tangy flavors with these soft and chewy raspberry sugar cookies. Perfect for any occasion, these cookies are sure to be a hit with everyone!
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/3 cup freeze-dried raspberries (crushed into small pieces)
- additional sugar for rolling
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Mix the wet ingredients: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and almond extract (if using), and mix until well combined.
- Combine the ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the crushed freeze-dried raspberries.
- Shape and bake: Scoop the dough into balls, roll them in granulated sugar, and place on baking sheets. Bake for 9–11 minutes until edges are set. Cool before serving.
Notes
- For a stronger raspberry flavor, increase the amount of freeze-dried raspberries to 1/2 cup.
- Do not overbake—cookies will continue to set as they cool.
- Almond extract enhances the berry flavor but can be omitted.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
