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This Raspberry Sugar Cookie recipe offers a fresh and flavorful take on traditional sugar cookies, infusing the sweet and tangy essence of raspberries into every bite. Whether you choose to enjoy these cookies plain, dipped in chocolate, or frosted, they’re sure to become a new favorite for any occasion. Let’s dive into the details of how to create these irresistible treats.
There’s something about the combination of raspberries and sugar cookies that feels both comforting and exciting. Inspired by my love for classic sugar cookies and the desire to incorporate the vibrant flavor of raspberries, I developed this recipe as a way to enjoy the best of both worlds. These Raspberry Sugar Cookies are not only a delight to bake but also a joy to share, prefect for adding a pop of color and flavor to your cookie repertoire.
The Chemistry of Raspberry Sugar Cookies
The secret of these cookies’ delightful texture and flavor lies in the careful balance of ingredients. The creaming of butter and sugar introduces air into the dough, resulting in a light, fluffy texture once baked. The addition of egg binds the ingredients, contributing to the cookies’ richness. Raspberry extract and freeze-dried raspberries provide a concentrated burst of flavor without adding excess moisture that could affect the dough’s consistency. Finally, the all-purpose flour and fine sea salt create the perfect canvas for the raspberry notes to shine, offering a tender crumb and balanced flavor in each cookie.
Can I use fresh raspberries instead of freeze-dried?
While fresh raspberries are delicious, their moisture content can alter the dough’s consistency. Freeze-dried raspberries offer intense flavor without the added moisture, making them ideal for this recipe.
How do I ensure may cookies keep their shape while baking?
Chilling the dough is crucial for maintaining shape during baking. For more intricate designs, consider freezing the cut cookies for 10-15 minutes before baking to help set their form.
What’s the best way to dip cookies in chocolate?
Melt your chocolate gently using a double broiler or microwave, then dip half of each cookie into the chocolate, shaking off any excess. Place on parchment paper to set, and consider chilling briefly to harden the chocolate.
Can I make the dough ahead of time?
Yes, the dough can be made ahead and stored, wrapped tightly in plastic wrap, in the refrigerator for up to 3 days or in the freezer for up to a month. Thaw in the refrigerator before rolling and cutting.
What is in Raspberry Sugar Cookies?
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Raspberry Extract
Infuses the cookies with a concentrated raspberry flavor.
Freeze Dried Raspberries
Offer a burst of tangy raspberry flavor and a slight chewiness.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Storage Tips
Raspberry Sugar Cookies can be stored in an airtight container at room temperature for up to a week. If dipped in chocolate of frosted, they may need to be refrigerated to keep the toppings fresh and firm.
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Why make raspberry sugar cookies?
You’re not just baking cookies; you’re crafting a memorable culinary experience that marries the simplicity of sugar cookies with the irresistible flavor of raspberries. Whether for a special occasion or a regular day, these cookies are a celebration of flavor and joy.
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Raspberry Sugar Cookies
Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter
- 1 egg
- 1 tsp raspberry extract
- 2/3 cup freeze dried raspberries **chopped
- 2 cups all-purpose flour
- 1/2 tsp fine sea salt
Instructions
- In a standing mixer add the butter and sugar, mix until combined, then turn the mixer on high and whip for 1-2 minutes until light and fluffy in texture and color. You will want to stop the mixer and scrap down the sides of the bowl every 30 seconds or so.
- Add the egg and raspberry extract, mix until combined.
- Pour the chopped freeze dried raspberries, flour and salt into the mixing bowl.
- Mix on low until the dough forms.
- Remove from the bowl and wrap in plastic wrap. Place in the fridge to chill for 1-3 hours. **Tip: if you plan to cut the cookies into shapes, I like to roll the dough out before I chill it between parchment paper and plastic wrap, then place on a cookie sheet & put in the fridge to chill. That way you don't fight cold cookie dough to roll out.
- After the dough has chilled, preheat your oven to 350 degrees
- Cut the cookie dough into the desired shapes and place on a light metal cookie sheet lined with parchment paper
- Bake for 10 minutes. Remove and allow to rest on the pan for 5 minutes before removing and allowing to fully cool down.
- Enjoy as is or dip in melted chocolate or frost
Nutrition
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