How do I keep my raspberry sugar cookies from spreading?

Chilling the dough before baking is essential to prevent spreading. Also, avoid overmixing the dough, as this can develop more gluten and lead to flatter cookies. Using the correct measurements of ingredients is also crucial for maintaining structure.

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries! Make sure to thaw them completely and drain any excess liquid before adding them to the dough to prevent soggy cookies. Patting them dry with a paper towel also helps.

What's the best way to store raspberry sugar cookies?

Store your raspberry sugar cookies in an airtight container at room temperature for up to 3 days. To keep them fresher for longer, you can freeze them for up to 2 months. Make sure they are completely cool before freezing.

Can I make raspberry sugar cookies ahead of time?

Yes, you can! The cookie dough can be made ahead and stored in the refrigerator for up to 2 days. You can also freeze the dough for longer storage, just thaw completely before baking.

7 Best Raspberry Sugar Cookies Recipes

Description

These Raspberry Sugar Cookies are delicate, fruity cookies bursting with raspberries. Perfect for any occasion, this recipe is easy to follow and guaranteed to bring a little “amore” to your kitchen.

Ingredients

Scale

2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

Instructions

Prepare the Raspberry Filling: In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice (if using). Cook over medium heat, stirring constantly, until the raspberries break down and the mixture thickens into a jam like consistency. 5-7 minutes. Remove from heat and let cool completely.
Make the Cookie Dough: In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to prevent spreading.
Roll and Cut the Cookies: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
Assemble the Cookies: Place half of the cut out cookies on the prepared baking sheets. Spoon a small amount of the cooled raspberry filling onto the center of each cookie. Top with the remaining cut out cookies. Gently press the edges to seal.
Bake the Cookies: Bake for 8 10 minutes, or until the edges are lightly golden brown.
Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Dust with powdered sugar (Optional): Once cooled, you can dust with powdered sugar.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: Italian

Nutrition

Calories: 150
Sugar: 10g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: raspberry, sugar cookies, Valentine's Day, fruity