why make this recipe
Raspberry Sugar Cookies are a delightful treat that combines the sweetness of sugar cookies with the tangy flavor of fresh raspberries. They are easy to make and perfect for any occasion, whether it’s a family gathering, a picnic, or just a sweet snack at home. These cookies not only look pretty but also melt in your mouth, making them a favorite among both kids and adults. Plus, they add a pop of color to your dessert table!
how to make Raspberry Sugar Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup raspberries, pureed
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together flour, baking soda, and baking powder.
- In another bowl, cream together the butter and sugar until smooth. Add the egg and vanilla, and mix well.
- Gradually blend the dry ingredients into the wet mixture.
- Fold in the raspberry puree gently to create a swirl effect.
- Drop rounded spoonfuls of dough onto ungreased cookie sheets.
- Bake for 8-10 minutes, or until edges are lightly golden.
- Allow to cool on the sheet for a few minutes before transferring to wire racks.
how to serve Raspberry Sugar Cookies
Serve Raspberry Sugar Cookies on a nice plate or in a cookie jar. They are delicious on their own, and you can also pair them with a glass of milk or a cup of tea. For a special touch, dust them with powdered sugar or drizzle some icing on top.
how to store Raspberry Sugar Cookies
Keep these cookies in an airtight container at room temperature. They will stay fresh for about a week. If you need to store them for a longer time, you can freeze them. Place them in a freezer-safe bag or container, and they can last for up to three months.
tips to make Raspberry Sugar Cookies
- Ensure your butter is soft but not melted to get the right consistency when creaming with sugar.
- Do not overmix the dough once you add the raspberry puree; you want to see swirls rather than fully mixed colors.
- For extra flavor, you can add a splash of lemon juice to the raspberry puree.
variation
You can swap out raspberries for other fruits, like strawberries or blueberries, to create different flavors. If you prefer a healthier version, try reducing the sugar or using whole wheat flour instead of all-purpose flour.
FAQs
1. Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them before pureeing to remove excess water.
2. How can I make these cookies more chewy?
To make your cookies chewier, try reducing the baking time slightly and adding an extra egg yolk for moisture.
3. Can I add nuts or chocolate chips to this recipe?
Absolutely! Feel free to fold in some chopped nuts or chocolate chips if you want to add more texture and flavor to your cookies.
Raspberry Sugar Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together flour, baking soda, and baking powder.
- In another bowl, cream together the butter and sugar until smooth.
- Add the egg and vanilla, and mix well.
- Gradually blend the dry ingredients into the wet mixture.
- Fold in the raspberry puree gently to create a swirl effect.
- Drop rounded spoonfuls of dough onto ungreased cookie sheets.
- Bake for 8-10 minutes, or until edges are lightly golden.
- Allow to cool on the sheet for a few minutes before transferring to wire racks.