Raspberry Sugar Cookies Recipe

If you love cookies that burst with fresh berry flavor and gorgeous swirls of color, you’re going to adore this Raspberry Sugar Cookies Recipe. I absolutely love how these cookies are soft, buttery, and lightly sweet with that fun pop of tangy raspberry running through each bite. They’re perfect for a cozy afternoon snack or sharing with friends over coffee. Stick with me, and I’ll walk you through everything so your cookies turn out perfectly every time!

this …

Ingredients You’ll Need

The magic in this Raspberry Sugar Cookies Recipe really comes from the blend of creamy butter and sweet raspberries. Each ingredient plays a part in giving you soft, fluffy cookies with a tangy raspberry punch that you can’t resist.

• All-purpose flour: Provides the right structure for soft yet sturdy cookies.
• Baking soda: Helps your cookies rise just enough without being cakey.
• Salt: Balances the sweetness and enhances flavors.
• Unsalted butter: Soften it fully; this gives the cookie that rich, tender crumb.
• Granulated sugar: Adds the classic sugar cookie sweetness with a little crunch.
• Egg: Binds everything together and adds moisture.
• Vanilla extract: Boosts flavor depth—don’t skip this!
• Fresh raspberries: Or thawed frozen raspberries work well for the swirl—fresh is best for color and flavor.
• Sugar (for the raspberry swirl): Sweetens the tart berries and helps make that luscious puree.
• Lemon juice (optional): I like adding a little for brightness, but it’s totally optional.

Variations

One of the things I love about this Raspberry Sugar Cookies Recipe is how easy it is to make it your own. Whether you want to change up the fruit or keep things simple, customizing this recipe is a breeze and totally fun.

• Swap the fruit: I once tried blueberry puree instead of raspberry, and it turned out fantastic—sweet and subtle.
• Make it chocolate chip: Leave out the raspberry and toss in mini chocolate chips for a classic twist.
• Vegan-friendly: Use a plant-based butter and egg substitute; the cookies will still be lovely but might have a slightly different texture.
• Add lemon zest: When using lemon juice in the swirl, zest can give an extra refreshing kick.

How to Make Raspberry Sugar Cookies Recipe

Step 1: Make the Raspberry Swirl

Start by mashing your fresh raspberries together with sugar—and lemon juice if you like. I use a fork or a small potato masher right in a bowl until it becomes a thick, juicy puree. The key here is to mix until the sugar dissolves but don’t worry about seeds or lumps; they add charm and texture later on. Set this aside while you prep the dough.

Step 2: Prepare the Cookie Dough

In one bowl, whisk together the flour, baking soda, and salt. In another, beat the softened butter and sugar until fluffy and light—this step is crucial for soft cookies, so don’t rush! Then, add the egg and vanilla, beating again until smooth. Slowly mix in the dry ingredients until everything comes together into dough. If it feels too soft, pop it in the fridge for 30 minutes.

Step 3: Add the Raspberry Swirl

Here’s the fun part! Fold the raspberry puree into the cookie dough gently with a spatula. Don’t overmix—just enough to create beautiful marbled pink streaks. You’ll love the look and those bursts of raspberry flavor as you bite in.

Step 4: Scoop and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking. Using a tablespoon or cookie scoop, portion out the dough onto the sheet, leaving about 2 inches between each ball. Bake for 10-12 minutes—the edges should be just turning golden but the centers still soft. Resist the urge to overbake! They’ll finish cooking while cooling.

Step 5: Cool and Serve

Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. I sometimes sneak a warm one right off the pan because it’s just irresistible. These cookies shine both warm and at room temperature, so enjoy however you like!

How to Serve Raspberry Sugar Cookies Recipe

Garnishes

I like to dust these cookies lightly with powdered sugar right before serving for a pretty finish, especially if you’re gifting them. Sometimes a tiny fresh raspberry on top adds an extra pop of color and freshness, making them look bakery-perfect.

Side Dishes

Pair these cookies with a simple cup of black coffee or herbal tea to balance the sweet and tart flavors. For a brunch or party, they also go wonderfully with a dollop of whipped cream or vanilla ice cream on the side.

Creative Ways to Present

For special occasions, I’ve arranged these cookies in a pretty jar lined with tissue paper or stacked on a tiered platter with fresh berries and mint sprigs. They also make charming edible gifts wrapped in cellophane with a bow—people always ask for the recipe after tasting!

Make Ahead and Storage

Storing Leftovers

I store leftover Raspberry Sugar Cookies in an airtight container at room temperature. They stay soft and fresh for up to 3 days, but honestly, they rarely last that long in my house!

Freezing

If I want to prep ahead, I freeze the dough balls on a tray, then transfer them to a bag once solid. You can bake straight from frozen—just add a couple of extra minutes. I find this works great to keep the recipe ready for when a craving hits.

Reheating

To enjoy leftovers warm, I pop a cookie in the microwave for about 10-15 seconds. It softens the cookie nicely without drying it out, giving that freshly baked feel all over again.

FAQs

Final Thoughts

This Raspberry Sugar Cookies Recipe quickly became one of my favorites to bake and share. The balance of buttery sweetness with bursts of fresh raspberry is just irresistible, and the marbled look always gets compliments. I hope you find baking these as joyful as I do and that they bring a little extra sweetness to your day. Give them a try—you won’t regret it!

Print