Soft and Chewy Raspberry Sugar Cookies

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Are you longing for a biscuit that perfectly marries sweet and sharp flavours, with a texture so wonderfully soft and chewy it feels like a dream? A bake that can fill your home with the glorious scent of summer, whatever the time of year? If your answer is a resounding yes, then you have certainly landed in the right place. We are delighted to share what we believe is the ultimate recipe for the most sensational soft and chewy raspberry sugar cookies you’ll ever bake. These biscuits are a true flavour sensation, blending the timeless comfort of a sugar cookie with zesty, vibrant pops of fresh raspberry.

Say goodbye to biscuits that are dry and disappointing. We promise you a cookie that boasts crisp, golden-brown edges leading to a divinely soft and moist centre. This recipe is wonderfully straightforward and uses readily available ingredients, yet the outcome is a batch of beautiful cookies that are as pleasing to the eye as they are to the palate. Right then, let’s preheat those ovens!

Why You’ll Adore This Raspberry Cookies Recipe

Before we get our hands dusty with flour, let’s explore exactly why this recipe is destined to become your new favourite. We have meticulously tested and refined it to ensure it yields flawless results time and time again. Here is why we are confident you will fall head over heels for it:

Perfect Texture: The specific blend of ingredients and the methods we employ guarantee a biscuit that is exceptionally soft and chewy, and it will remain so for several days.
Vibrant Flavour: We insist on using real raspberries, which lend an authentic, tangy taste that masterfully balances the sweetness of the cookie dough.
Stunning Appearance: The lovely crimson swirls from the raspberries create a beautiful marbled pattern, making these biscuits a genuine treat for the eyes.
Easy to Make: Despite their professional, bakery-style look, this is a very approachable recipe for bakers of all levels. We will guide you through every stage with simple, clear directions.
A True Crowd-Pleaser: These cookies are an ideal treat for any event, whether it’s a quiet afternoon cuppa, a lively summer garden party, or a school bake sale.

The Key Ingredients for Chewy Raspberry Cookies

The true charm of these biscuits comes from a select few ingredients that work together in beautiful harmony. While the list itself may seem conventional, it is the precise quantities and quality of these components that produce that signature soft and chewy consistency we all crave.

Choosing Your Raspberries: Fresh vs. Frozen

A frequent query we encounter concerns the raspberries. Is it better to use fresh or frozen? The simple answer is that you can use either, but each option has its own considerations to bear in mind.

Fresh Raspberries: When raspberries are in season, we wholeheartedly recommend using them for their unmatched flavour. Just remember to be incredibly gentle as you fold them into the dough to avoid turning them into a purée.
Frozen Raspberries: These are a fantastic year-round choice and perform brilliantly. We suggest adding them to the dough straight from the freezer. It is crucial not to thaw them beforehand, as the excess water will make your dough far too wet. Simply break apart any large frozen clusters before you begin.

Ingredients List

280g (2 ¼ cups) plain flour (all-purpose flour)
1 teaspoon baking soda
1 teaspoon cornflour (cornstarch)
½ teaspoon salt
225g (1 cup) unsalted butter, softened to room temperature
200g (1 cup) granulated sugar
100g (½ cup, packed) light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
150g (1 ¼ cups) fresh or frozen raspberries
50g (¼ cup) extra granulated sugar, for rolling

Step-by-Step Guide to Making Soft and Chewy Raspberry Sugar Cookies

Are you prepared to bake the best raspberry cookies of your life? Just follow our straightforward, step-by-step instructions to ensure a triumphant result. Don’t forget, baking is as much a science as it is an art, so accuracy is your friend!

Prepare Your Dry Ingredients: In a medium-sized bowl, simply whisk together the plain flour, baking soda, cornflour, and salt. That touch of cornflour is our little secret for achieving an exceptionally soft and tender cookie. Set this mixture aside.
Cream Butter and Sugars: Using an electric hand mixer or a stand mixer fitted with a paddle, beat the softened butter with the granulated and light brown sugars in a large bowl. Mix on a medium-high speed for around 2-3 minutes, until the combination is noticeably lighter in colour and has a fluffy texture. This process aerates the mixture, which is vital for the final texture.
Add Eggs and Vanilla: Introduce the eggs one by one, beating thoroughly after each until it is fully incorporated. Pause to scrape down the sides of the bowl to ensure everything is evenly mixed. After the eggs, beat in the vanilla extract.
Combine Wet and Dry: Turn your mixer down to a low speed and gradually add your dry ingredients to the wet mixture. Be careful to mix only until the flour is just incorporated. Over-mixing at this stage is a common mistake that can result in tough biscuits.
Fold in the Raspberries: This part requires a gentle touch. Using a rubber spatula, carefully fold the fresh or frozen raspberries through the cookie dough. Continue just until they are evenly distributed. If you are using fresh ones, some will inevitably break apart, which is what creates those delightful pink streaks.
Chill the Dough: We cannot emphasise this step enough! Cover your bowl with cling film and place the dough in the refrigerator for a minimum of 2 hours, though it can stay there for up to 24. Chilling allows the butter to firm up, which is crucial for preventing the cookies from spreading too thinly in the oven and helps to create a thicker, chewier result.
Preheat and Prepare: Once you are ready to bake, preheat your oven to 180°C (160°C Fan / Gas Mark 4). Take two large baking trays and line them with baking parchment.
Shape and Roll: Pour the extra granulated sugar into a small, shallow bowl. Take spoonfuls of the chilled dough (roughly 1.5 tablespoons per cookie) and roll them between your palms to form balls. Gently roll each dough ball in the sugar until it is completely coated. This step adds a lovely, delicate crunch to the outside.
Bake to Perfection: Place the sugar-dusted dough balls onto your prepared trays, making sure to leave about 2 inches of space between each one so they have room to spread. Bake for 11-13 minutes. The cookies are ready when the edges are a pale golden colour, but the centres still appear slightly soft and not fully cooked. This is the secret to a perfectly chewy middle!
Cool and Enjoy: Allow the cookies to cool on their baking trays for 5-10 minutes, during which time they will set and firm up. Afterwards, carefully transfer them to a wire rack to cool completely. All that’s left to do is pour yourself a drink and tuck into your homemade creation!

Our Top Tips for the Best Raspberry Cookies Every Time

We want every baking session in your kitchen to be a resounding success. Below are our most valuable tips and tricks to help you achieve perfect chewy sugar cookies with that beautiful raspberry flair, each and every time.

Do Not Skip the Chilling Time: We understand the temptation to bake the dough immediately, but chilling is genuinely the most important step for achieving thick, chewy cookies. It stops them from spreading out into thin, crispy wafers.
Room Temperature is Key: For the best results, please ensure your butter and eggs have come to room temperature before you start. This helps them to combine into a smooth, homogenous mixture that effectively traps air, resulting in a lighter-textured cookie.
Measure Flour Correctly: The way you measure your flour can have a significant impact on your final bake. Rather than scooping flour directly from the bag, which can compact it, we advocate for the ‘spoon and level’ technique. For a fantastic tutorial, have a look at this guide on how to measure baking ingredients from BBC Good Food.
Slightly Underbake: To achieve that ultimate chewy texture, remove the cookies from the oven while their centres still look a fraction soft. They will continue to bake on the hot tray, firming up to the perfect consistency as they cool down.
Use a Cookie Scoop: For consistently sized and beautifully round cookies, a medium ice cream or cookie scoop is your best friend. It ensures every cookie bakes evenly.

Customising Your Raspberry Sugar Cookies

While we believe this recipe is wonderful just as it is, it also provides a fantastic canvas for your own creativity. Don’t hesitate to experiment and add a personal touch to these delicious biscuits.

Flavour Variations and Add-ins

White Chocolate Raspberry: For a truly classic and indulgent pairing, gently fold in 150g of white chocolate chips at the same time as the raspberries.
Lemon and Raspberry: Incorporate the zest of one large lemon when you are creaming the butter and sugar. The zesty citrus notes are a beautiful counterpart to the sharp raspberries.
Almond Twist: For a delicate, nutty undertone, try replacing 1 teaspoon of the vanilla extract with ½ teaspoon of almond extract.

If you’re particularly fond of fruit-based biscuits, we are certain you will also love our Blueberry Heaven Cookies The Definitive Recipe For Soft Chewy Perfection, which presents another delicious fruity take on a beloved classic.

Storing and Freezing Your Cookies

These cookies are so delightful that they tend to disappear rather quickly, but should you find yourself with extras or wish to prepare in advance, here is the best way to maintain their freshness.

Keeping Them Fresh

Once completely cool, store the cookies in an airtight container at room temperature. They should stay fresh for up to 5 days. For an extra trick to keep them soft, place a slice of bread in the container; the cookies will draw moisture from it, helping to preserve their chewy texture.

Freezing for Later

The dough for these cookies freezes exceptionally well. You can freeze the unbaked dough balls. Just arrange the shaped, un-sugared balls on a baking tray and freeze them until solid. Then, pop them into a freezer-safe bag, where they will keep for up to 3 months. When you fancy a freshly baked cookie, you can bake them straight from the freezer – simply add an extra 2-3 minutes to the baking time.

Frequently Asked Questions (FAQ)

Why did my cookies spread too much?

The most common reason for overly flat cookies is dough that hasn’t been chilled sufficiently. Always ensure the dough has had at least two hours in the fridge. Another potential issue is butter that was too soft or almost melted at the start. It should be at room temperature but still hold its form.

Can I use raspberry jam instead of fresh/frozen raspberries?

For this particular recipe, we advise against using jam. Its high sugar and liquid content would alter the consistency of the dough, causing the cookies to spread excessively. This recipe is specifically developed to have lovely pieces of fresh raspberry cookies distributed throughout the dough.

How do I get my cookies to be perfectly round?

Using a cookie scoop is the best first step towards uniform dough balls. After rolling them in sugar, check that they are still spherical before placing them on the tray. If your cookies emerge from the oven a little irregular, you can use a large, round biscuit cutter or the rim of a glass to gently nudge the edges into a perfect circle while they’re still hot and on the tray.

Can I make this raspberry cookies recipe gluten-free?

Yes, this recipe can be successfully adapted for a gluten-free diet. We suggest using a high-quality, ‘measure-for-measure’ gluten-free flour blend that already includes xanthan gum. The final result will be remarkably similar and every bit as tasty.

A Batch of Happiness Awaits

So there we have it – a complete guide to help you create the most wonderful soft and chewy raspberry sugar cookies. We see this recipe as more than just a list of instructions; it is an invitation to create warm, happy memories in your own kitchen. The harmony between the sweet, buttery biscuit and the sharp, juicy raspberry is something truly special.

We wholeheartedly encourage you to try this recipe. It’s an immensely satisfying bake that is guaranteed to delight your friends and family. Please do let us know how your soft and chewy raspberry sugar cookies turn out in the comments section below! We always enjoy hearing from you and seeing photos of your bakes.

And if you are a fan of fruity bakes with a creamy dimension, you simply must not miss our amazing Tasty Blueberry Cheesecake Swirl Cookies Delicious Easy for your next kitchen adventure!