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Raspberry Sugar Cookies

Soft and buttery cookies bursting with the sweet and tangy goodness of fresh raspberries, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
Wet Ingredients
  • 1 cup unsalted butter, softened Use room-temperature butter for best results.
  • 1 1/2 cups white sugar
  • 1 large egg Can be substituted with flaxseed meal for vegan option.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
Mix-Ins
  • 1 cup fresh raspberries Frozen raspberries can be used, thawed and drained.
For the Glaze
  • 1 cup powdered sugar
  • 1-2 tablespoons milk Adjust to desired consistency.
  • to taste food coloring Optional.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix the flour, baking soda, and baking powder. Set aside.
  3. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla, and almond extract.
  4. Gradually blend the dry ingredients into the creamed mixture.
  5. Gently fold in the raspberries.
Baking
  1. Drop rounded spoonfuls onto ungreased cookie sheets.
  2. Bake for 8 to 10 minutes in the preheated oven, or until golden.
Glazing
  1. To make the glaze, mix the powdered sugar with milk to your desired consistency. Add food coloring if desired.
  2. Drizzle the raspberry glaze over the cooled cookies.

Notes

Store in an airtight container at room temperature for up to one week. Refrigerate for an extra week or freeze for up to three months.