Merken These Soft Chewy Raspberry Sugar Cookies are a delightful American dessert, yielding 24 cookies that are perfect for a vegetarian diet. These tender sugar cookies are studded with juicy raspberries and coated in a sparkly raspberry-sugar crust. Each bite offers a pillowy, chewy texture with bright berry bursts—a perfect treat for berry lovers.
Merken The secret to these cookies lies in the balance of creamy butter and tart fruit. By gently folding in the berries, you ensure every cookie is packed with natural sweetness and a vibrant pop of color.
Ingredients
- Wet Ingredients: 1 cup unsalted butter, softened to room temperature; ¾ cup granulated sugar; ¾ cup light brown sugar, packed; 2 large eggs, room temperature; 2 teaspoons vanilla extract.
- Dry Ingredients: 2 ¾ cups all-purpose flour; 2 tablespoons cornstarch; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt.
- Raspberry Mix: 1 cup fresh raspberries, gently washed and patted dry.
- Coating: ¼ cup granulated sugar; 2 tablespoons crushed freeze-dried raspberries (optional, for rolling).
Instructions
- Step 1
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Step 2
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Step 3
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes, until pale, light, and fluffy.
- Step 4
- Reduce mixer speed to low. Add eggs one at a time, mixing until just incorporated after each addition. Scrape down sides as needed.
- Step 5
- Mix in vanilla extract until fully combined.
- Step 6
- Gradually add the dry flour mixture on low speed. Mix until just combined—do not overmix.
- Step 7
- Gently fold in the fresh raspberries by hand, taking care not to crush them completely.
- Step 8
- In a small bowl, combine ¼ cup granulated sugar and crushed freeze-dried raspberries (if using).
- Step 9
- Use a 1.5-tablespoon cookie scoop or spoon to portion dough. Roll each portion between your palms to form a smooth ball, then roll in the sugar–raspberry mixture until coated.
- Step 10
- Place dough balls on prepared baking sheets, spacing about 2 inches apart.
- Step 11
- Bake for 10–12 minutes, or until edges are set and centers look slightly underbaked.
- Step 12
- Remove from oven and let cookies rest on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before serving or storing.
Zusatztipps für die Zubereitung
For best results, chill the dough for 30 minutes before baking to help cookies keep their shape and enhance flavor. Using both fresh and freeze-dried raspberries gives the cookies a bright hue and flavor without excess moisture.
Varianten und Anpassungen
For extra raspberry flavor, swirl 1 teaspoon raspberry jam into each dough ball before rolling in sugar. If raspberries are too delicate, substitute with ¾ cup crushed freeze-dried raspberries mixed directly into the dough.
Serviervorschläge
Store in an airtight container at room temperature for up to 4 days or freeze up to 3 months. These cookies pair beautifully with a cold glass of milk or a scoop of vanilla bean ice cream.
Merken These Soft Chewy Raspberry Sugar Cookies are a vibrant addition to any dessert table. With their tender crumb and tart berry bursts, they offer a sophisticated twist on a classic sugar cookie that everyone will love.
Häufige Fragen zum Rezept
- → Warum sollte der Teig vor dem Backen gekühlt werden?
Das Kühlen des Teigs für mindestens 30 Minuten hilft den Keksen, ihre Form während des Backens zu behalten. Zudem verbindet sich das Aroma besser mit dem Teig, was zu einem intensiveren Geschmackserlebnis führt.
- → Können frische Himbeeren durch andere Zutaten ersetzt werden?
Ja, wenn frische Himbeeren zu empfindlich sind oder saisonal nicht verfügbar sind, können stattdessen ¾ Tasse zerdrückte gefriergetrocknete Himbeeren direkt in den Teig gemischt werden. Dies sorgt ebenfalls für intensive Himbeergeschmack ohne überschüssige Feuchtigkeit.
- → Wie lange bleiben die Kekse frisch?
In einem luftdichten Behälter bei Raumtemperatur bleiben die Kekse bis zu 4 Tage frisch. Alternativ können sie für bis zu 3 Monate eingefroren werden – ideal für Vorbereitungen oder als Vorrat.
- → Was verleiht den Keksen ihre kauesche Textur?
Die kauesche Textur entsteht durch die Kombination von genügend Butter, Zucker und Speisestärke im Mehl. Die Kürzung der Backzeit bei leicht unterbackenen Zentren trägt ebenfalls zur weichen, kaueschen Konsistenz bei.
- → Wie können die Kekse zusätzlich verfeinert werden?
Für extra Himbeer-Geschmack kann ein Teelöffel Himbeermarmelade in jeden Teigball gerührt werden, bevor dieser in den Zucker-Himbeer-Mantel gewälzt wird. Dies verstärkt die Fruchtnote und sorgt für zusätzliches Aroma.