Fresh Raspberry Sugar Cookies

How to Make Fresh Raspberry Sugar Cookies

1. 1

   Step 1: Make and strain raspberry juice

   Place the fresh raspberries in a blender or food processor and pulse briefly until broken down. Press the raspberry puree through a fine-mesh sieve into a small bowl, yielding about 1/4 to 1/2 cup of juice; discard or reserve the pulp for another use

   For this step

   • 1 cupFresh raspberries (to make about 1/4 cup juice)
   
2. 2

   Step 2: Cream butter, sugar and add wet ingredients

   In a large bowl, beat the softened butter and 3/4 cup granulated sugar until light and fluffy, about 2–3 minutes. Beat in the egg and vanilla until incorporated, then stir in the strained raspberry juice until evenly distributed — the juice will tint the dough slightly.

   For this step

   • 1 cupUnsalted butter, softened
   • 3/4 cupGranulated sugar
   • 1 largeLarge egg
   • 1 tspPure vanilla extract
   
3. 3

   Step 3: Combine dry ingredients and form dough

   Whisk together the all-purpose flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing just until a soft dough forms and no large streaks of flour remain.

   For this step

   • 2 1/2 cupsAll-purpose flour
   • 1 tspBaking powder
   • 1/2 tspSalt
   
4. 4

   Step 4: Chill, portion and roll in sugar

   Cover the dough and chill in the refrigerator for 20–30 minutes to make it easier to handle. Scoop and roll the dough into 24 equal balls (this recipe makes 24 cookies), then roll each ball in the additional granulated sugar to coat.

   For this step

   • 2 tbspAdditional granulated sugar for rolling
   
5. 5

   Step 5: Bake until edges set and cool

   Arrange cookies 2 inches apart on a parchment-lined baking sheet and bake in a preheated 350°F (175°C) oven for 9–11 minutes, until the edges are set and centers are just set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
   

1. Place the fresh raspberries in a blender or food processor and pulse briefly until broken down. Press the raspberry puree through a fine-mesh sieve into a small bowl, yielding about 1/4 to 1/2 cup of juice; discard or reserve the pulp for another use

2. In a large bowl, beat the softened butter and 3/4 cup granulated sugar until light and fluffy, about 2–3 minutes. Beat in the egg and vanilla until incorporated, then stir in the strained raspberry juice until evenly distributed — the juice will tint the dough slightly.
3. Whisk together the all-purpose flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing just until a soft dough forms and no large streaks of flour remain.
4. Cover the dough and chill in the refrigerator for 20–30 minutes to make it easier to handle. Scoop and roll the dough into 24 equal balls (this recipe makes 24 cookies), then roll each ball in the additional granulated sugar to coat.
5. Arrange cookies 2 inches apart on a parchment-lined baking sheet and bake in a preheated 350°F (175°C) oven for 9–11 minutes, until the edges are set and centers are just set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.