Raspberry Sugar Cookies
There’s something about the sweet, tart burst of raspberries that gets my taste buds dancing! Raspberry Sugar Cookies hold a special place in my heart because they remind me of summer picnics and family gatherings. I can still picture my grandma whipping up batches of colorful cookies in her sunny kitchen, the lovely smell wafting through the air and enticing everyone to the table.
These delightful cookies are not just a treat for the palate; they are a feast for the eyes too! With a beautiful swirl of pink from the fresh raspberries, they’re sure to impress anyone you share them with. Plus, they have this wonderful chewy texture that makes them utterly irresistible. So, let’s dive into the delightful world of Raspberry Sugar Cookies!
What’s in Raspberry Sugar Cookies?
– 2 cups all-purpose flour – The backbone of our cookies! Any brand will do, but I like King Arthur Flour for its consistency.
– 1/2 teaspoon baking powder – This little ingredient helps our cookies rise to perfection.
– 1/4 teaspoon salt – A pinch of salt enhances the flavors and balances the sweetness.
– 1 cup unsalted butter, softened – It’s all about that buttery goodness! Be sure it’s softened for easy mixing. Personally, I always have Land O’ Lakes on hand.
– 1 cup granulated sugar – This adds the sweetness that makes cookies, well… cookies!
– 1 large egg – This binds everything together.
– 1 teaspoon vanilla extract – Because who can resist the comforting aroma of vanilla?
– 1/2 cup fresh raspberries, crushed – The star of the show! Fresh raspberries are a must; they add a burst of juicy goodness.
– 1/4 cup powdered sugar – Let’s give our cookies a lovely powdered sugar coating, shall we?
– Optional: 1 teaspoon raspberry extract – If you’re like me and want to kick the raspberry flavor up a notch, go for it!
Is Raspberry Sugar Cookies Good for You?
Ah, the age-old question: are cookies “good for you?” While these Raspberry Sugar Cookies are a delightful treat, they are best enjoyed in moderation. Let’s break down the ingredients a bit:
– The raspberries are packed with antioxidants and vitamin C, making them a fruity option that’s slightly healthier.
– The butter and granulated sugar do add calories but, hey, these cookies are meant to be a treat, not a health food!
– If you wish to make them a tad healthier, consider using whole wheat flour or a sugar substitute.
In sum, these cookies are a fabulous indulgence and can brighten up your day—just remember they do have their fair share of sugar and butter!
Ingredients List
– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup fresh raspberries, crushed
– 1/4 cup powdered sugar (for coating)
– Optional: 1 teaspoon raspberry extract (for enhanced flavor)
How to Make Raspberry Sugar Cookies?
1. **Preheat Oven**: Preheat your oven to 350°F (175°C). Line those baking sheets with parchment paper; we want no sticking here!
2. **Mix Dry Ingredients**: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they’re well married. Set this lovely blend aside.
3. **Cream Butter and Sugar**: Grab your trusty electric mixer and in a large bowl, beat the softened butter and granulated sugar until it’s light and fluffy—about 2-3 minutes should do it.
4. **Add Egg and Vanilla**: Add in that egg and vanilla extract (and raspberry extract if you opted for it) and mix until it’s all blended together smoothly.
5. **Incorporate Dry Ingredients**: Gradually add the dry mixture to the butter sugar combination, mixing on low speed until it’s just combined. No need to overdo it!
6. **Fold in Raspberries**: Now for the fun part! Gently fold in your deliciously crushed fresh raspberries. Be careful not to squish them too much; we want some nice chunks.
7. **Form Cookies**: Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. **Sugar Coating**: Place the powdered sugar in a small bowl and roll each cookie dough ball in it for a powdery finish before placing it back on the baking sheet.
9. **Bake**: Bake those beauties for 10-12 minutes until the edges are set and the tops are slightly cracked. They should look soft and inviting!
10. **Cool**: Take them out, and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Try not to eat them all hot out of the oven… It’s tough, I know!
Sweet Extras for your Raspberry Cookies!
– Store your cookies in an airtight container at room temperature for up to a week. They might not last THAT long, but it’s nice to know, right?
– For a pop of color, feel free to add a few drops of pink food coloring to the dough before you mix in the raspberries.
– These cookies are fabulous paired with a cold glass of milk or a hot cup of tea—your afternoon snack just got a major upgrade!
I hope you’ll give these Raspberry Sugar Cookies a try! They truly are a labor of love worth indulging in. And if you do whip up a batch, I’d love to hear about your experience! Drop a comment below and let’s share the joy of baking together!
