These Raspberry Sugar Cookies are soft, chewy, and bursting with bright raspberry flavor in every bite. Made with a buttery sugar cookie base and real raspberry bits or jam swirled throughout, they’re sweet, fruity, and totally irresistible. I love baking these for spring and summer, but honestly, they’re perfect any time I want a colorful twist on a classic favorite.
Why You’ll Love This Recipe
I love how these cookies combine the rich sweetness of a sugar cookie with the tart, juicy pop of raspberry. They’re soft in the center with lightly crisp edges, and the pink swirls make them just as pretty as they are delicious. Whether I’m baking for a party, holiday tray, or just a sweet treat at home, these cookies always disappear fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter (softened)
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Granulated sugar
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Egg
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Vanilla extract
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Raspberry jam or freeze-dried raspberries (crushed)
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Optional: pink sanding sugar or powdered sugar for topping
Directions
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I start by whisking together the flour, baking powder, and salt in a bowl.
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In another bowl, I cream the butter and sugar together until light and fluffy.
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I beat in the egg and vanilla extract until smooth.
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I gradually mix in the dry ingredients until just combined.
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I gently fold in raspberry jam (for a swirled look) or crushed freeze-dried raspberries, being careful not to overmix so the swirls stay visible.
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I scoop the dough into balls and place them on a parchment-lined baking sheet.
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I chill the dough for 20–30 minutes (optional, but it helps with texture).
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I bake at 350°F (175°C) for 10–12 minutes, just until the edges are set and the centers are soft.
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I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 20–24 cookies, depending on the size. It takes around 15 minutes to prep and 10–12 minutes to bake, so I can have a batch ready in about 30 minutes.
Variations
Sometimes I drizzle the cookies with white chocolate or sandwich two cookies with raspberry jam in the middle. I’ve also rolled the dough in pink sanding sugar before baking for sparkle and crunch. If I want a citrusy touch, I add a bit of lemon zest to the dough.
storage/reheating
These cookies stay fresh in an airtight container at room temperature for up to 4 days. I also freeze them baked or unbaked—just scoop the dough and freeze the balls, then bake from frozen with an extra minute or two added.
FAQs
Can I use fresh raspberries?
I don’t recommend fresh berries—they add too much moisture and can make the cookies soggy. Freeze-dried raspberries or raspberry jam work best.
What kind of raspberry jam should I use?
I prefer seedless raspberry jam for a smoother texture, but regular jam works too if I don’t mind a little crunch from the seeds.
How do I keep the cookies soft?
I slightly underbake them so the centers stay soft. Chilling the dough also helps keep them thick and chewy.
Can I use salted butter?
Yes, I just reduce the added salt in the recipe by half if I use salted butter.
Do they need to be refrigerated?
No, I keep them in an airtight container at room temperature, but they also store well in the fridge if I want them to last longer.
Conclusion
Raspberry Sugar Cookies are a fruity, fun twist on a classic favorite—and they’re just as easy to make as regular sugar cookies. With their bright flavor, soft texture, and beautiful color, they’re a treat I come back to again and again. Whether I’m baking for myself or to share, these cookies always bring a little extra joy.
PrintRaspberry Sugar Cookies
Raspberry Sugar Cookies are soft, chewy sugar cookies swirled with raspberry jam or crushed freeze-dried raspberries. With a buttery base and fruity twist, they’re a colorful and delicious treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 20–24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/4 cup raspberry jam or 1/3 cup crushed freeze-dried raspberries
- Optional: pink sanding sugar or powdered sugar for topping
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Beat in egg and vanilla extract until smooth.
- Gradually add dry ingredients to wet, mixing until just combined.
- Gently fold in raspberry jam or crushed freeze-dried raspberries. Do not overmix to maintain swirls.
- Scoop dough into balls and place on prepared baking sheet. Chill for 20–30 minutes (optional).
- Bake for 10–12 minutes, until edges are set but centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Seedless raspberry jam creates smoother swirls; regular jam adds texture.
- Chilling the dough helps cookies keep their shape and stay chewy.
- Try adding lemon zest for a citrusy twist.
- Drizzle with white chocolate or sandwich with jam for extra flair.
- Freeze dough balls for later baking—just add a minute or two to bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
