Raspberry Sugar Cookies
These Raspberry Sugar Cookies are a delightful treat, combining the sweetness of sugar cookies with the tartness of raspberries. The cookies are soft and chewy, with a vibrant raspberry flavor enhanced by a homemade raspberry syrup. Perfect for any occasion, these cookies are sure to impress your family and friends.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1/4 cup granulated sugar (for syrup)
- 1 cup frozen raspberries (for syrup)
- 1/2 cup unsalted butter
- 1 1/4 cups granulated sugar (for dough)
- 2 tablespoons cornstarch (for dough)
- 3 tablespoons water (for cornstarch mixture)
- 2 tablespoons milk
- Few drops of red food coloring (optional)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1.5 tablespoons cornstarch (for dry ingredients)
- 1/4 teaspoon salt
- 1/2 cup frozen raspberries, chopped
- 2 tablespoons granulated sugar (for coating)
Instructions
- In a saucepan over medium heat, combine 1/4 cup granulated sugar and 1 cup frozen raspberries. Stir until the mixture breaks down, about 10 minutes. Strain the mixture using a mesh colander to retain only the syrup, discarding the raspberry chunks. Set the raspberry syrup aside.
- Chop 1/2 cup of frozen raspberries into small pieces and keep them in the fridge until needed.
- In a bowl, mix together the flour, baking powder, 1.5 tablespoons of cornstarch, and salt. Set aside.
- In another bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of water until thin.
- Using an electric mixer, beat the softened butter and 1 1/4 cups of granulated sugar until soft, about 2 minutes. Slowly add the cornstarch-water mixture, milk, and raspberry syrup to the butter-sugar mixture. Add the dry ingredients, chopped raspberries, and a few drops of red food coloring (if desired). Mix until the dough comes together.
- Cover the dough and freeze it for 1 hour.
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- After the dough has chilled, use an ice cream scoop or large cookie scoop to form 12 large dough balls. Roll each dough ball in the extra 2 tablespoons of granulated sugar to coat completely.
- Place the coated dough balls about 3-4 inches apart on the parchment-lined baking sheet.
- Bake the cookies for 15 minutes.
- While baking, store any extra dough balls in the freezer.
- Immediately reshape the cookies when they come out of the oven using a spatula to push them into a circle shape. Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Nutrition
- Calories: 145
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg