Soft and Chewy Raspberry Sugar Cookies

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Soft and Chewy Raspberry Sugar Cookies are more than just a sweet treat—they’re the heart of our kitchen story and a recipe born out of love and family memories. It all started with a mission to recreate a dessert that was soft enough to melt in your mouth, chewy enough to satisfy every bite, and bursting with real raspberry flavor that didn’t taste artificial. And what began as a weekend experiment with my grandmother’s handwritten sugar cookie notes quickly became a household favorite and the most requested dessert at every family gathering.

Over the years, we’ve tweaked, tested, and perfected this soft and chewy raspberry sugar cookies recipe to the point where it’s now the star of our “About page ” story—something we proudly share on our website and serve to new guests as our sweet welcome. These cookies capture the best of two worlds: the nostalgic comfort of a sugar cookie with the vibrant burst of tart, juicy raspberries folded into every bite. Whether you’re baking for holidays, surprising a loved one, or just need a chewy raspberry cookie fix mid-week, this is your go-to recipe.

In this article, you’ll learn how to make the best soft and chewy raspberry sugar cookies from scratch using simple ingredients and our tried-and-true method. We’ll guide you through every step—from the key ingredients to mixing techniques, troubleshooting sticky dough, making ahead, and adding creative mix-ins like white chocolate or lemon zest. You’ll even discover tips on using freeze-dried raspberries, how to make a no-egg version, and ways to store or freeze these cookies without losing their signature chewy texture.

Looking for inspiration? Try our Buttery Coconut Oatmeal Cookies for another chewy favorite or Lemon Coconut Cheesecake Cookies if you love citrus with your sweets. But first, let’s dive into how this beautiful raspberry cookie magic happens—starting with the story that inspired it all.

Table of Contents

Why These Are the Best Soft and Chewy Raspberry Sugar Cookies

What makes raspberry sugar cookies so uniquely soft and chewy

What sets these soft and chewy raspberry sugar cookies apart from every other raspberry cookie recipe isn’t just the juicy fruit or the sweet sugar. It’s the texture. Each cookie is slightly crisp on the edges and perfectly tender in the center—giving you that bakery-style bite we all crave. The secret lies in the butter-to-sugar ratio, the moisture from fresh raspberries, and our special method of creaming the butter until it’s light and airy before adding any dry ingredients.

Most cookies that include fresh fruit tend to go soggy or lose their chewiness. But in our version, finely chopped fresh raspberries add moisture without making the cookies wet or cake-like. Instead, the dough cradles the raspberries just right, locking in their tartness and letting their flavor gently burst as you chew.

If you’ve ever searched for the best raspberry cookies recipe and been disappointed by cookies that turned hard or flat, this recipe fixes that. It’s all about balance—and we’ve nailed it.

Looking for inspiration? Try Raspberry Almond Thumbprints for another fruit-forward delight or explore Dark Chocolate Raspberry Bars if you’re in a chocolate mood with a raspberry twist.

How real raspberries change the game in these cookies

Unlike artificial flavoring or raspberry preserves that can overwhelm or overly sweeten your cookies, this recipe calls for real raspberries—and yes, you’ll taste the difference. Finely chopping them helps distribute their tang evenly, ensuring you get raspberry in every bite without overpowering the classic sugar cookie base. The result? Cookies that aren’t just sweet but full of natural, bright fruit flavor.

Using fresh raspberries also makes these the best soft and chewy raspberry sugar cookies for anyone who prefers real ingredients over processed ones. Don’t have fresh berries on hand? Freeze-dried raspberry cookies work beautifully too and keep their shape even better in the oven. In fact, for those looking for a longer shelf life or a pop of intense flavor, freeze-dried versions can give a slightly different texture with the same fruity punch.

What makes these cookies even more special is the way they evolve as they cool—the exterior firms slightly while the center remains soft and pliable. That’s what makes them ideal for everything from casual snacking to gifting to impressing even your pickiest cookie critics.

Don’t miss our Strawberry Crunch Cheesecake Chunks if you love fruity desserts with a bold texture profile. You’ll find they pair beautifully on dessert boards with your soft and chewy raspberry sugar cookies.

Ingredients for Perfect Soft and Chewy Raspberry Sugar Cookies

Inside texture of soft and chewy raspberry sugar cookies — See the perfectly moist and chewy interior of each raspberry cookie

Essential pantry items for raspberry sugar cookies FOR Soft and Chewy Raspberry Sugar Cookies

To achieve that Soft and Chewy Raspberry Sugar Cookies texture everyone loves, this recipe uses everyday baking ingredients that work magic together when combined just right. Here’s what you’ll need:

All-purpose flour (2 cups): This forms the base of your dough. It gives structure without making the cookies too dense.
Baking powder (1/2 tsp): This gentle leavening agent provides just enough lift so the cookies puff slightly instead of spreading thin.
Salt (1/4 tsp): A pinch is all you need to enhance the raspberry and vanilla notes and balance sweetness.
Unsalted butter (3/4 cup, softened): Softened butter gives your cookies richness while also trapping air during the creaming process for ultimate chew.
Granulated sugar (1 cup): For that perfect sweet bite, granulated sugar works better than brown sugar in this recipe because it helps achieve slightly crisp edges while keeping the centers moist.
Large egg (1): The egg binds everything and contributes to the softness.
Vanilla extract (1 tsp): This rounds out the flavor and complements the tang of the raspberries.
Fresh raspberries (1/2 cup, finely chopped): The star ingredient. Chopping them ensures they’re evenly spread without oversaturating the dough.
Powdered sugar (optional for dusting, 1/4 cup): A light dusting before serving gives a classic bakery look.
Red food coloring (2–3 drops, optional): Totally optional, but adds a vibrant pink hue that makes these cookies extra festive for parties or holidays.

If you’re looking for easy soft and chewy raspberry sugar cookies no egg, you can swap the egg with 1/4 cup unsweetened applesauce or a flaxseed egg (1 tbsp ground flax + 3 tbsp water, rested for 5 minutes). These substitutions work well for vegan or egg-sensitive diets.

Why fresh vs. freeze-dried raspberries matters FOR Soft and Chewy Raspberry Sugar Cookies

Fresh raspberries offer moisture, tartness, and real fruit flavor that you simply can’t fake. But they also come with a challenge: too many, and your dough becomes sticky; too few, and the flavor disappears. That’s why this recipe calls for exactly ½ cup finely chopped raspberries—enough to brighten each cookie but not weigh down the dough.

Now, if you’re aiming for crispier edges or long-lasting storage, freeze-dried raspberries are a worthy option. They maintain their shape and distribute easily without affecting dough consistency. They also create stunning “raspberry freckles” throughout the cookies, making them as pretty as they are tasty.

Cookies made with freeze-dried fruit also tend to last longer when stored, which is ideal for gifting. If you’re making freeze-dried raspberry cookies as party favors or for a cookie exchange, this tweak might be your best friend.

Check out our Dark Chocolate Raspberry Bars for another delicious way to use both fresh and freeze-dried raspberries.

Substitutes and add-ins: Making it your own FOR Soft and Chewy Raspberry Sugar Cookies

Want to level up your raspberry sugar cookies recipe? Try one of these add-in combinations:

Add-In	How Much	Flavor Boost
White chocolate chips	1/2 cup	Adds creamy sweetness that balances the tart raspberry flavor
Lemon zest	1 tsp	Brightens the dough and pairs naturally with raspberry
Almond extract	1/4 tsp	Brings a nutty undertone that deepens the flavor
Coconut flakes	1/4 cup	Adds chewiness and a tropical twist

Just make sure to fold in any mix-ins gently at the end of your dough prep to avoid smashing the raspberries.

Don’t miss our Raspberry Zinger Poke Cake if you’re into exploring more raspberry-based desserts with texture and zing.

Step-by-Step Instructions to Make Raspberry Sugar Cookies

To create the best soft and chewy raspberry sugar cookies, the process begins with a simple technique that brings out the best in every ingredient. Start by preheating your oven to 350°F (175°C) and lining a baking tray with parchment paper—this ensures even baking and easy cleanup.

In a medium bowl, whisk together your dry ingredients:

2 cups of all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Set that aside.

Now take a larger bowl and cream together 3/4 cup of softened unsalted butter with 1 cup of granulated sugar. This step is critical—it traps air in the mixture, giving your cookies that signature light texture while keeping them chewy inside. Beat the butter and sugar for about 2 to 3 minutes until the mixture looks pale and fluffy.

Add in 1 large egg and 1 teaspoon of vanilla extract. Mix until smooth and well blended.

Slowly stir in your flour mixture until just combined. Overworking the dough can result in tough cookies, so mix only until no streaks of flour remain. At this point, you have a versatile sugar cookie base ready for the juicy addition.

Folding in raspberries and baking like a pro FOR Soft and Chewy Raspberry Sugar Cookies

Take 1/2 cup of fresh raspberries and finely chop them into small bits. This helps distribute flavor without releasing too much moisture into the dough. Gently fold them into the dough using a rubber spatula. Want to boost the color? Add a couple of drops of red food coloring to intensify the pink hue—it’s totally optional, but it makes your cookies stand out.

If the dough seems overly sticky (which fresh berries can sometimes cause), cover the bowl and let it chill in the fridge for about 20 minutes. This step firms up the dough and makes it easier to scoop.

Using a tablespoon or cookie scoop, drop rounded mounds of dough onto your baking sheet, spacing them about 2 inches apart to allow room for spreading. The cookies will puff slightly while baking, giving them that chewy, tender center and crisp edge.

Bake in the preheated oven for 10 to 12 minutes, or until the edges are just golden and the centers look set but still soft. Avoid overbaking—pulling them out slightly underdone is what keeps these raspberry sugar cookies soft for days.

Once baked, let the cookies rest on the sheet for 5 minutes before transferring them to a wire rack. This step allows carryover heat to gently finish the baking process while locking in moisture.

For a picture-perfect finish, lightly dust the tops with powdered sugar once they cool. It adds a subtle sweetness and a lovely contrast to the soft raspberry pink inside.

This easy raspberry sugar cookies recipe gives you bakery-quality results at home—cookies that are pillowy in the middle, barely crisp on the edges, and bursting with natural raspberry flavor.

Expert Baking Tips for Soft and Chewy Raspberry Sugar Cookies

Troubleshooting sticky dough: What to do when it’s too soft

One of the most common questions home bakers ask when making soft and chewy raspberry sugar cookies is: “What if my dough is too sticky?” That’s a valid concern—especially since raspberries bring extra moisture into the mix.

The solution? Chill the dough. After folding in your chopped raspberries, place the dough in the refrigerator for 15 to 30 minutes. Chilling allows the butter to firm up and the flour to fully hydrate, which helps the dough hold its shape. This simple step turns sticky, hard-to-scoop dough into perfectly scoopable mounds that bake into chewy, thick raspberry sugar cookies every time.

Another option is to add a tablespoon of flour at a time if the dough remains loose even after chilling. However, avoid overloading the mix with flour—it can make the cookies dry or cakey.

For those experimenting with eggless versions of raspberry sugar cookies, dough stickiness is even more common. To avoid a gummy texture, use freeze-dried raspberries instead of fresh ones, or increase the dry ingredient ratio slightly when working without eggs.

No one wants thin, pancake-style cookies—especially not when you’re after soft centers and chewy edges. If your raspberry sugar cookies spread too much, it usually comes down to one of three things:

Warm dough: Always chill the dough after mixing. Even 15 minutes in the fridge can make a difference.
Overmixed butter: Creaming butter and sugar until just light and fluffy is key. Overmixing whips in too much air, which can cause cookies to rise fast and then collapse.
Hot baking sheets: Never reuse a baking sheet straight from the oven. Let it cool completely or use a fresh one for the next batch. A hot sheet will melt the butter too soon, causing the cookies to spread.

The key to fluffy, soft texture without overbaking FOR Soft and Chewy Raspberry Sugar Cookies

Want your cookies soft on the inside and delicately crisp on the edges? Then the baking time must be spot on.

Bake for no more than 10–12 minutes, and pull them from the oven when the edges start to turn golden but the centers are still pale. This is the trick that locks in that chewy center while avoiding overbaked, dry cookies. As the cookies cool on the sheet, residual heat finishes the job, ensuring that they’re baked through but still irresistibly soft.

If you’re after the best soft and chewy raspberry sugar cookies, don’t second-guess this step. Slightly underbaked equals perfection.

Want to see another example of cookies with the perfect texture combo? Don’t miss our Buttery Coconut Oatmeal Cookies—they’re a chewy dream, just like these.

And if you’re thinking about making raspberry sugar cookies no egg, don’t skip chilling. Egg-free dough tends to spread faster, so extra chilling becomes essential to maintain structure and chew.

Easy soft and chewy raspberry sugar cookies without egg FOR Soft and Chewy Raspberry Sugar Cookies

Whether you’re baking for someone with an egg allergy or you’re simply out of eggs, don’t worry—this raspberry sugar cookies recipe adapts beautifully. To make a no-egg version, replace the egg with any of the following:

Substitute	Amount	Notes
Unsweetened applesauce	1/4 cup	Keeps the cookies moist and soft
Mashed banana	1/4 cup	Adds subtle flavor—great for fruity lovers
Flaxseed egg	1 tbsp flax + 3 tbsp water	Let sit for 5 minutes to gel before use

Each of these options creates easy soft and chewy raspberry sugar cookies that retain their structure while offering the same delightful bite. You may find the dough slightly stickier than usual—if so, a few extra minutes of chilling in the fridge will bring it right back into form.

This egg-free version is perfect for plant-based eaters or anyone craving soft raspberry cookies without using traditional binders. And yes—they still bake up beautifully pink and chewy.

Raspberry sugar cookie dough being scooped before baking — Scooping the raspberry cookie dough for baking

Making raspberry sugar cookies with freeze-dried raspberries FOR Soft and Chewy Raspberry Sugar Cookies

Don’t have fresh raspberries on hand? You’re in luck—freeze-dried raspberries are a great alternative and offer some added perks. These little red gems add concentrated berry flavor without any extra moisture, which means the cookies hold their shape better and bake with more consistent results.

Simply crush or pulse the freeze-dried raspberries in a food processor and fold about 1/3 to 1/2 cup into your dough. You’ll notice that freeze-dried raspberry cookies bake slightly crisp on the edges while staying tender in the middle—perfect for cookie boxes or long-term storage.

The best part? The berry bits don’t bleed into the dough, so the color and flavor remain vibrant throughout. Plus, you get that nostalgic candy-like crunch in some bites, which adds fun contrast.

Check out our Dark Chocolate Raspberry Bars for another way to use freeze-dried berries in baked treats.

Best mix-ins to enhance raspberry flavor (white chocolate, lemon zest, more) FOR Soft and Chewy Raspberry Sugar Cookies

While these cookies shine on their own, a few simple additions can elevate your chewy raspberry cookies to show-stopper status. Here are a few crowd-pleasing combos:

White chocolate chips – Their creamy richness balances the tartness of the raspberries.
Fresh lemon zest – Adds brightness and enhances the fruity flavor. Start with 1 teaspoon.
Shredded coconut – Brings chew and a subtle nutty flavor.
Chopped pistachios – Adds crunch and a stunning green contrast to the pink cookie.

Want to go even bolder? Try swirling in a tiny bit of raspberry jam into the dough before scooping for a marbled effect. Or, sandwich two cookies together with lemon frosting to create a raspberry cookie sandwich.

Looking for even more inspiration? Don’t miss our Strawberry Crunch Cheesecake Chunks—a perfect complement to these fruity soft bakes when assembling a dessert tray.

No matter how you remix them, these best soft and chewy raspberry sugar cookies give you a solid, adaptable base for endless creativity.

Make-Ahead and Freezer Tips

Freezing Soft and Chewy Raspberry Sugar Cookies and dough the right way

One of the best things about these soft and chewy raspberry sugar cookies is how freezer-friendly they are. Whether you’re prepping for a bake sale, a busy holiday week, or just want a stash of cookies ready for whenever a craving hits, freezing your dough or cookies is a total time-saver.

To freeze the unbaked dough, first mix your ingredients, gently fold in the raspberries, and scoop the dough into individual cookie portions using a tablespoon or small cookie scoop. Place these dough balls on a baking sheet lined with parchment paper and pop it in the freezer for 30 to 60 minutes—just long enough for them to firm up.

Once solid, transfer the dough balls into a freezer-safe zip bag or airtight container. Label it with the date and baking instructions so you don’t forget. When ready to bake, there’s no need to thaw—simply place the frozen dough on a lined tray and bake at 350°F (175°C) for an extra 1–2 minutes. You’ll still get perfectly chewy raspberry cookies with tender middles and lightly golden edges.

Already baked a batch? No problem. You can also freeze the finished cookies. Let them cool completely, then stack them in layers with parchment paper between each row in a container. These raspberry treats stay fresh for up to two months in the freezer, and once thawed, they taste just as delicious as the day you made them.

If you don’t want to freeze but still want to work ahead, this raspberry sugar cookies recipe is great for making dough up to two days in advance. Here’s how to keep it fresh:

After mixing, wrap the dough tightly in plastic wrap or place it in a covered bowl.
Refrigerate for up to 48 hours.
Before baking, let it rest at room temperature for 10–15 minutes if it feels too firm to scoop.

This method not only saves time—it also enhances flavor. The extra rest gives the dough a chance to deepen in taste, allowing the vanilla and raspberry flavors to blend beautifully. Some bakers even swear the cookies taste better after the dough rests overnight!

Whether you’re using fresh or freeze-dried raspberries, the results stay consistent—and just as chewy and flavorful.

How to bake from frozen for perfect texture every time FOR Soft and Chewy Raspberry Sugar Cookies

Want that just-baked freshness with minimal effort? Baking directly from frozen is your go-to move. Take your frozen dough balls out of the freezer and place them straight onto a prepared baking tray. No need to defrost!

Bake at 350°F (175°C) and simply add 1 to 3 minutes to your usual baking time. Keep an eye on the edges—they should look slightly golden while the centers stay soft and slightly underdone. That’s the signature texture of the best soft and chewy raspberry sugar cookies.

This method is perfect when you’re entertaining last-minute guests or filling lunch boxes with something sweet and homemade.

If you’re already a fan of raspberry-based recipes, try pairing these cookies with our Raspberry Almond Thumbprints for a beautifully coordinated dessert tray.

Serving, Storing, and Gifting Soft and Chewy Raspberry Sugar Cookies

Best ways to store your cookies for lasting freshness FOR Soft and Chewy Raspberry Sugar Cookies

Once your soft and chewy raspberry sugar cookies have cooled, proper storage is key to keeping that perfect texture intact. These cookies are soft by nature, and when stored correctly, they can stay chewy and flavorful for several days.

To store:

Let cookies cool completely on a wire rack.
Place them in an airtight container with layers of parchment or wax paper between each row.
Keep the container at room temperature for up to 5 days.

Avoid refrigerating the cookies, as this can dry them out and make them lose their soft bite. If you prefer warm cookies, you can microwave one for about 10 seconds for that just-baked feel—it softens the center and releases that berry-vanilla aroma all over again.

Want to prep for a future event? As covered earlier, these cookies freeze extremely well, and they maintain their chewy texture even after thawing.

Serving suggestions: Pairing with drinks, parties, or gifts

There are endless ways to enjoy these delightful chewy raspberry cookies. While they’re perfect straight from the jar with a glass of milk, you can take them to the next level with creative serving ideas.

Here are some favorites:

Occasion	Pairing Idea
Afternoon Tea	Serve with hot raspberry or hibiscus tea
Dessert Boards	Pair with lemon bars, dark chocolate squares, or coconut macaroons
Kids’ Treat Table	Add to a pastel-themed cookie platter
Romantic Date Night	Serve warm with vanilla ice cream

You can even crumble a few cookies and sprinkle them over yogurt or ice cream for a homemade topping that adds both texture and fruit flavor.

Need a cookie combo that plays well visually and flavor-wise? Pair your raspberry cookies with Lemon Coconut Cheesecake Cookies for a zesty-meets-berry contrast.

Packaging ideas for holidays or dessert boxes

If you’re giving these as gifts—and you absolutely should—presentation matters just as much as flavor. Their naturally pink hue makes them perfect for Valentine’s Day, bridal showers, baby showers, or holiday cookie exchanges.

Try these creative packaging options:

Glass jars with twine and a handwritten label – great for rustic holiday gifts
Clear treat bags with pink ribbon – perfect for party favors or bake sales
Small bakery boxes with dividers – stack multiple cookie types for a dessert sampler
Mason jars with custom stickers – add a recipe tag for a personal touch

To extend shelf life in gifts, consider making a version of raspberry sugar cookies with freeze-dried fruit, which holds up better over longer periods.

If you’re putting together a themed dessert box, don’t miss our Strawberry Crunch Cheesecake Chunks—they pair beautifully with raspberry cookies for a colorful, fruity bundle.

Whether you’re baking these for yourself, family, or friends, this raspberry sugar cookies recipe is made to bring joy, flavor, and just the right amount of chewy indulgence to any occasion.

Nutritional Info and Dietary Notes

Calorie count and serving size breakdown

Every bite of these soft and chewy raspberry sugar cookies feels indulgent—but if you’re keeping an eye on calories, don’t worry. While they are a sweet treat, they fit nicely into a balanced lifestyle when enjoyed in moderation.

Here’s a general estimate for a standard-sized cookie (about 1 tablespoon of dough):

Nutritional Element	Per Cookie (Approximate)
Calories	135
Total Fat	6g
Saturated Fat	3.5g
Carbohydrates	18g
Sugars	11g
Protein	1.2g

These numbers can vary slightly based on portion size and specific add-ins like white chocolate chips or coconut flakes. Using freeze-dried raspberries instead of fresh may slightly alter the sugar content, but the difference is minimal.

If you’re preparing these for kids, holidays, or gifting, consider making smaller cookie portions (teaspoon-sized dough balls) to reduce overall calories per serving while still offering that same chewy raspberry cookie goodness.

Adapting the recipe for dairy-free or gluten-free diets

Need to tweak this raspberry sugar cookies recipe to suit specific dietary needs? Good news—it’s quite adaptable without sacrificing taste or texture.

For dairy-free cookies:

Replace butter with a plant-based butter or margarine (stick form preferred).
Make sure the chocolate chips or any mix-ins you add are dairy-free as well.

For gluten-free cookies:

Use a 1:1 gluten-free baking flour blend that contains xanthan gum. These blends are specifically made to mimic the structure of all-purpose flour.
Mix the dough gently and let it rest for 15 minutes before baking to hydrate the GF flour and avoid grittiness.

The cookies will remain soft, chewy, and flavorful—no one will even notice they’re modified. If anything, they’ll just ask for more.

Looking for a gluten-free treat with a fruity punch? You’ll enjoy pairing these cookies with something like our Dark Chocolate Raspberry Bars, which can also be made with GF ingredients.

Low-sugar tips: Making raspberry sugar cookies healthier

Trying to cut down on sugar without cutting out cookies altogether? Try these swaps:

Use 1/2 cup coconut sugar or monk fruit sweetener in place of granulated sugar
Skip the powdered sugar dusting on top
Increase the raspberry quantity slightly to naturally enhance sweetness

These changes not only reduce the overall sugar but also add depth and a slightly caramel-like flavor to the cookies. It’s a smart move for those who want a healthier version of soft raspberry cookies while still satisfying the sweet tooth.

There’s a reason these soft and chewy raspberry sugar cookies have earned a permanent place in our kitchen—they’re the perfect balance of texture, flavor, and simplicity. Whether you’re baking for a cozy weekend treat or creating a cookie box full of vibrant colors and flavors, this recipe rises to the occasion every single time.

From learning how to work with juicy raspberries and managing sticky dough to understanding how chilling transforms texture, you’ve now got all the tools to bake a batch that’s as beautiful as it is delicious. With options for egg-free baking, mix-in creativity, and freezer storage, these cookies are as flexible as they are flavorful.

Every bite bursts with real raspberry flavor, wrapped in a buttery, tender cookie that practically melts on your tongue. They’re ideal for gifting, celebrating, or just satisfying your sweet tooth mid-week.

If you’re ready to experiment, try swapping in some freeze-dried berries or adding a bit of lemon zest. Want to make them ahead for holiday trays or school treats? No problem. These chewy raspberry cookies are made to work with your schedule.

So go ahead—pull out that mixing bowl, preheat the oven, and bring some raspberry magic to your day. Once you bake them, they won’t last long. And the compliments? Oh, those will keep coming. enjoy this recipe Soft and Chewy Raspberry Sugar Cookies ana tray this : Ooey Gooey Cookies

Why did my cookies spread too much while baking?

If your chewy raspberry cookies flattened more than expected, here are a few likely culprits:
Warm dough: Always chill before baking.
Over-creamed butter: Cream until fluffy, but don’t overwhip.
Hot baking sheets: Let pans cool between batches.
To maintain the soft center and gentle rise, be sure to use chilled dough and cool baking trays for every batch. This prevents the butter from melting too quickly and causing spread.

Can I make the dough ahead of time?

Yes, and in fact, your cookies may taste even better if you do. You can prepare the dough up to 48 hours in advance, wrap it tightly, and store it in the refrigerator. When you’re ready to bake, allow it to sit at room temperature for about 10 minutes for easier scooping.
Refrigerating your dough also deepens the flavor as the sugars continue to meld with the flour and butter. Whether you’re making traditional or eggless raspberry sugar cookies, this trick works every time.

What if my dough is too sticky to scoop?

Sticky dough is often caused by the natural moisture in fresh raspberries. If your cookie dough feels too loose or wet, don’t panic—it’s an easy fix. Simply cover the bowl and chill the dough in the fridge for 20–30 minutes. This helps the butter firm up and gives the flour time to absorb excess moisture, making the dough easier to handle.
You can also add 1–2 tablespoons of flour if needed, but be cautious not to overdo it or you’ll lose that soft, chewy texture.
This tip is especially helpful when baking easy soft and chewy raspberry sugar cookies from scratch on warmer days when the kitchen is hot.