Name: Raspberry Sugar Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 30 min
Cuisine: American
Ingredients: 2.5 cups all-purpose flour; 1 tsp baking powder; 0.5 tsp salt; 0.75 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 2 tsp vanilla extract; 0.5 cup raspberry jam or preserves; 0.25 cup freeze-dried raspberries, crushed (optional)

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I love making these raspberry sugar cookies when I want something soft, sweet, and slightly fruity. The cookies are tender with crisp edges, and the bursts of raspberry add a bright flavor that makes them feel extra special. I enjoy how they look just as good as they taste, making them perfect for sharing or gifting.

Why You’ll Love This Recipe

I like this recipe because it’s a fun twist on classic sugar cookies. The dough is easy to work with, the cookies bake evenly, and the raspberry flavor adds just the right amount of freshness. I also appreciate how these cookies stay soft for days, which makes them great for baking ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
unsalted butter, softened
granulated sugar
egg
vanilla extract
raspberry jam or preserves
freeze-dried raspberries, crushed (optional)

Directions

I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper. In a bowl, I whisk together the flour, baking powder, and salt.

In a separate bowl, I cream the butter and sugar until light and fluffy. I mix in the egg and vanilla until smooth, then gradually add the dry ingredients to form a soft dough.

I scoop the dough into balls and place them on the baking sheet. I gently press a small indentation into the center of each cookie and fill it with raspberry jam.

I bake the cookies until the edges are set but the centers are still soft. I let them cool on the baking sheet for a few minutes before transferring them to a rack to cool completely.

Servings and timing

I usually make this recipe to yield about 24 cookies.
Preparation time: about 15 minutes
Baking time: about 12–14 minutes
Total time: roughly 30 minutes

Variations

I sometimes mix crushed freeze-dried raspberries into the dough for extra flavor. When I want a different fruit note, I swap raspberry jam for strawberry or apricot. I also like drizzling the cooled cookies with a simple vanilla glaze for added sweetness.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week. I don’t usually reheat them, but I let refrigerated cookies come to room temperature before serving.

FAQs

Can I use fresh raspberries instead of jam?

I find jam works best because fresh raspberries add too much moisture and can make the cookies soggy.

Why did my cookies spread too much?

I’ve noticed this happens if the butter is too warm. Chilling the dough briefly helps keep the cookies thick.

Can I freeze raspberry sugar cookies?

I freeze the baked cookies without any glaze and thaw them at room temperature when needed.

How do I keep the jam from overflowing?

I use a small amount of jam and avoid pressing the indent too deep, which keeps it neatly in place.

Can I make the dough ahead of time?

I often prepare the dough a day in advance and store it covered in the refrigerator until ready to bake.

Conclusion

I keep these raspberry sugar cookies in my baking rotation because they’re simple, beautiful, and full of flavor. The soft sugar cookie base paired with sweet raspberry makes them a treat I always enjoy baking and sharing.