Looking for a dessert that’s buttery, fruity, melt-in-your-mouth soft, and impossible to resist? These Soft and Chewy Raspberry Sugar Cookies are the perfect balance of sweetness and freshness, combining tender sugar-cookie dough with juicy raspberries in every bite.
Beautifully speckled with berry swirls and sparkling with sugar, they’re as stunning as they are delicious.
Whether you’re baking for family, guests, or yourself, these cookies are guaranteed to become a favorite.

Why You’ll Love These Soft and Chewy Raspberry Sugar Cookies

There are countless cookie recipes online, but these Soft and Chewy Raspberry Sugar Cookies stand out for several reasons:

• Perfect texture: Soft, tender centers with slightly crisp edges.

• Fresh berry flavor: Real raspberries create natural color and delicious bursts of fruit.

• Easy recipe: Simple ingredients, minimal steps, and no complicated techniques.

• Visually stunning: Gorgeous cookies perfect for gifting, parties, and holiday platters.

• Customizable: Works with fresh or frozen berries, and pairs beautifully with white chocolate, lemon zest, or vanilla glaze.

This recipe brings together the comforting familiarity of sugar cookies with the freshness of raspberries—making it the ideal treat for any occasion.

Ingredients for Soft and Chewy Raspberry Sugar Cookies

Below is the complete list of ingredients to make approximately 18–22 cookies, depending on size.

Dry Ingredients

• 2 ¾ cups (330 g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

Wet Ingredients

• 1 cup (225 g) unsalted butter, softened

• 1 ½ cups (300 g) granulated sugar

• 1 large egg

• 2 teaspoons pure vanilla extract

• ½ teaspoon almond extract (optional but highly recommended)

Add-Ins

• 1 cup fresh raspberries or ¾ cup frozen raspberries (not thawed)

• ¼ cup granulated sugar (for rolling the cookies)

• Optional: powdered sugar for dusting

Required Kitchen Tools

You don’t need any special equipment to make these beautiful cookies. Here’s what you’ll need:

• Mixing bowls (1 large, 1 medium)

• Electric hand mixer or stand mixer

• Rubber spatula

• Measuring cups and spoons

• Baking sheet(s)

• Parchment paper or silicone baking mat

• Cooling rack

• Cookie scoop (optional, but helps with uniform sizes)

How to Make Soft and Chewy Raspberry Sugar Cookies

Follow these simple steps to bring this delicious cookie recipe to life.

Step 1 – Prepare the Dry Ingredients

In a medium-sized bowl:

1. Combine flour, baking soda, baking powder, and salt.

2. Whisk lightly to ensure even distribution.

This prevents lumps and ensures your cookies bake evenly.

Step 2 – Cream the Butter and Sugar

In a large mixing bowl:

1. Add softened butter and granulated sugar.

2. Beat using a mixer for 2–3 minutes until light, creamy, and fluffy.

The creaming process traps air in the dough, giving your cookies their signature soft and chewy texture.

Step 3 – Add the Egg and Extracts

1. Mix in the egg until fully combined.

2. Add vanilla and almond extract, then continue mixing.

Almond extract pairs beautifully with berries and enhances the overall flavor.

Step 4 – Incorporate the Dry Ingredients

With the mixer on low speed:

1. Slowly add the dry ingredient mixture into the wet mixture.

2. Mix until the dough comes together—avoid over-mixing.

The dough should be soft and thick.

Step 5 – Gently Fold in the Raspberries

This step is the secret to creating the marbled raspberry pattern.

1. Add the raspberries directly to the dough.

2. Use a rubber spatula to gently fold them in.

3. The berries will break slightly, releasing beautiful raspberry streaks throughout the dough.

Pro tip: If your raspberries are very juicy, freeze them for 10–15 minutes before mixing to help reduce bleeding.

Step 6 – Shape the Cookie Dough

1. Scoop about 2 tablespoons of dough per cookie.

2. Roll into a ball using your palms.

3. Lightly coat each dough ball in granulated sugar (optional but recommended for sparkle and crisp edges).

Place the dough balls on a lined baking sheet, leaving at least 2 inches between each cookie.

Step 7 – Bake the Cookies

1. Preheat the oven to 350°F (175°C).

2. Bake for 10–12 minutes, or until the edges are set but the centers look slightly underbaked.

3. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

The cookies will continue to set as they cool, ensuring they remain soft and chewy.

Step 8 – Finish and Serve

Once cooled:

• Dust with powdered sugar for an elegant look

• Drizzle with white chocolate (optional)

• Serve with coffee, tea, or lemonade

Your Soft and Chewy Raspberry Sugar Cookies are ready to enjoy!

Tips for the Best Soft and Chewy Raspberry Sugar Cookies

Even simple recipes benefit from insider tips. Use these to perfect your cookies:

1. Don’t Overmix After Adding Flour

Overmixing creates dense, tough cookies. Mix just until no flour streaks remain.

2. Use Cold or Frozen Raspberries

Warm berries can completely break down into mush. For ideal texture, use:

• Fresh raspberries chilled in the fridge, or

• Frozen raspberries added straight from the freezer

3. Do Not Overbake

The key to soft and chewy cookies is removing them while the centers still look slightly undone.
Overbaked cookies turn hard once cooled.

4. Add Lemon Zest for Extra Brightness

A teaspoon of lemon zest gives the cookies a refreshing citrus touch.

5. Make Them Bakery-Style

Roll cookie dough balls in coarse sugar or sanding sugar for extra sparkle and crunch.

6. For Extra Flavor, Add White Chocolate Chips

Raspberry + white chocolate = perfection.
Add ½–¾ cup to the dough before folding in the raspberries.

7. Chill the Dough if It Feels Too Soft

If your dough becomes sticky due to berry juices:

• Chill for 20–30 minutes

• Then shape and bake

This prevents spreading.

8. Make Ahead Option

You can prepare the dough up to 24 hours in advance.
Store it in the refrigerator and add raspberries right before baking.

9. Storing and Freezing

• Store cooled cookies in an airtight container for up to 4 days.

• Freeze baked cookies for up to 2 months.

• Freeze unbaked dough balls (without raspberries) for up to 3 months.

Approximate Nutritional Information

Per cookie (based on a batch of 20):

• Calories: 165

• Carbohydrates: 23 g

• Sugar: 14 g

• Fat: 7 g

• Protein: 1.8 g

• Fiber: 0.8 g

• Sodium: 95 mg

Note: Values may vary depending on exact ingredients and cookie size.

Why These Soft and Chewy Raspberry Sugar Cookies Are Perfect for Any Occasion

These cookies are incredibly versatile and work beautifully for:

 Holiday cookies

The red raspberry swirls make them ideal for Christmas, Valentine’s Day, or Mother’s Day.

 Summer gatherings

Raspberries give these cookies a fresh, fruity profile perfect for warm-weather treats.

 Bake sale favorites

Eye-catching, soft, and delicious—exactly what sells fast.

 Everyday desserts

Easy enough to whip up anytime you crave something sweet and homemade.

Frequently Asked Questions (FAQ)

Can I use frozen raspberries?

Yes! Add them frozen so they don’t release too much moisture.

Can I make these gluten-free?

Absolutely—substitute a 1:1 gluten-free baking flour.

Why did my cookies spread too much?

Your dough may have been too warm. Chill 20 minutes before baking.

Can I substitute another berry?

Blueberries, blackberries, or chopped strawberries work beautifully too.

Conclusion

If you’re searching for a cookie recipe that is easy, beautiful, and absolutely delicious, these Soft and Chewy Raspberry Sugar Cookies are a must-try.
From their melt-in-your-mouth softness to the bright bursts of real raspberries, every bite is pure joy.
Whether you’re baking for loved ones or simply treating yourself, this recipe delivers both flavor and elegance—without any complicated steps.