Raspberry Sugar Cookies Recipe
These raspberry sugar cookies take the classic buttery cookie we all love and make it a bit more special. The freeze-dried raspberries add a natural tartness that cuts through the sweetness, plus they give the cookies pretty pink speckles without making the dough wet like fresh berries would.
The outside gets slightly crisp while the middle stays soft and chewy. I make these when I want something that feels fancier than regular sugar cookies but doesn’t require much extra work. They’re perfect for spring gatherings or Valentine’s Day, and they hold up well for a few days in an airtight container. The bright berry flavor makes them stand out on a cookie plate.
What you need for Raspberry Sugar Cookies
Ingredients You’ll Need For This Recipe
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup seedless raspberry jam
- 1/2 cup powdered sugar (for dusting)
How to make Raspberry Sugar Cookies
Let me walk you through making these jammy, buttery cookies that always disappear fast at my house! They’re basically a sugar cookie with a sweet raspberry surprise in the middle.
1. Start by letting butter come to room temperature – I usually leave it out for about an hour. You want it soft enough that your finger leaves an indent when you press it, but not so soft it’s melting.
2. While the butter’s softening, whisk together flour, baking powder, and salt in a medium bowl. This helps distribute the leavening evenly so you don’t get any weird salty or bitter spots in your cookies.
3. In a large mixing bowl, beat the softened butter and granulated sugar until it’s light and fluffy – about 3-4 minutes. Don’t rush this step! The mixture should turn slightly pale and look almost whipped. This creates tiny air pockets that make your cookies tender.
4. Add eggs one at a time, beating well after each. Then mix in the vanilla. Scrape down the sides of the bowl with a spatula – there’s always butter hiding there!
5. Gradually mix in your flour mixture on low speed until just combined. The dough will be soft but not sticky. If it feels too sticky to handle, pop it in the fridge for 15-20 minutes.
6. Roll the dough into 1-inch balls (about the size of a walnut). Place them on parchment-lined baking sheets, leaving about 2 inches between each cookie.
7. Using your thumb or the back of a measuring spoon, make a deep indent in the center of each ball. The edges might crack a little – that’s totally fine! Just gently pinch them back together if they crack too much.
8. Fill each indent with about 1/2 teaspoon of raspberry jam. Don’t overfill or it’ll bubble over while baking. I like to use a small spoon or piping bag for neat filling.
9. Bake at 350°F for 12-14 minutes. Watch for the edges to turn just slightly golden – the centers will still look pretty pale. Don’t overbake or they’ll lose their soft texture!
10. Let them cool on the baking sheet for 5 minutes (they’re really delicate when hot), then transfer to a wire rack to cool completely.
11. Once they’re completely cool, dust them with powdered sugar using a fine-mesh sieve. The contrast of the white sugar against the red jam makes them look extra pretty!
The cookies will keep in an airtight container for about 5 days, though the powdered sugar might dissolve into the jam a bit. Just give them a fresh dusting before serving if needed!
🔍 Recipe Notes & Tips
- Butter temp really matters – too soft = flat cookies, too cold = lumpy dough
- Use seedless jam to avoid crunchy bits in your cookies
- Room temp eggs blend better than cold ones
- Keep dough balls even-sized for consistent baking
- If jam is too thick, microwave for 10 seconds to make it easier to spoon
- Line pans with parchment, not wax paper (it can smoke in the oven)
- Rotate pans halfway through baking if your oven has hot spots
🍽️ Serving Suggestions
- Pairs perfectly with:
– Hot tea (especially Earl Grey or English Breakfast)
– Cold milk
– Coffee
– Hot chocolate - Serve slightly warm for gooey centers
- Stack on a cake stand for pretty presentation
🎯 Make it Work for
- Holiday cookie platters (use different jam colors)
- Baby/bridal showers (use pink/blue jam)
- Lunchbox treats (make them smaller for kid portions)
- Cookie exchanges (they travel well)
- Afternoon tea parties
- Bake sale star (they look fancy but aren’t hard)
📦 Storage & Leftovers
- Counter: 5 days in airtight container
- Freeze baked cookies: up to 3 months (layer with wax paper)
- Freeze dough balls: up to 2 months (make indents after thawing)
- Don’t stack when fresh – jam needs to set
- Skip powdered sugar if freezing – add after thawing
Raspberry Sugar Cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup seedless raspberry jam
- 1/2 cup powdered sugar for dusting
Instructions
- Start by letting butter come to room temperature – I usually leave it out for about an hour. You want it soft enough that your finger leaves an indent when you press it, but not so soft it’s melting.
- While the butter’s softening, whisk together flour, baking powder, and salt in a medium bowl. This helps distribute the leavening evenly so you don’t get any weird salty or bitter spots in your cookies.
- In a large mixing bowl, beat the softened butter and granulated sugar until it’s light and fluffy – about 3-4 minutes. Don’t rush this step! The mixture should turn slightly pale and look almost whipped. This creates tiny air pockets that make your cookies tender.
- Add eggs one at a time, beating well after each. Then mix in the vanilla. Scrape down the sides of the bowl with a spatula – there’s always butter hiding there!
- Gradually mix in your flour mixture on low speed until just combined. The dough will be soft but not sticky. If it feels too sticky to handle, pop it in the fridge for 15-20 minutes.
- Roll the dough into 1-inch balls (about the size of a walnut). Place them on parchment-lined baking sheets, leaving about 2 inches between each cookie.
- Using your thumb or the back of a measuring spoon, make a deep indent in the center of each ball. The edges might crack a little – that’s totally fine! Just gently pinch them back together if they crack too much.
- Fill each indent with about 1/2 teaspoon of raspberry jam. Don’t overfill or it’ll bubble over while baking. I like to use a small spoon or piping bag for neat filling.
- Bake at 350°F for 12-14 minutes. Watch for the edges to turn just slightly golden – the centers will still look pretty pale. Don’t overbake or they’ll lose their soft texture!
- Let them cool on the baking sheet for 5 minutes (they’re really delicate when hot), then transfer to a wire rack to cool completely.
- Once they’re completely cool, dust them with powdered sugar using a fine-mesh sieve. The contrast of the white sugar against the red jam makes them look extra pretty!
