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.

Soft and Chewy Raspberry Sugar Cookies

Deliciously Soft and Chewy Raspberry Sugar Cookies You’ll Love Instantly

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Description

These Raspberry Vanilla Cookies are soft, buttery, and bursting with real raspberry flavor. A hint of vanilla and a pop of pink make them as pretty as they are delicious—perfect for Valentine’s Day or afternoon tea!

Ingredients

Units Scale

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup fresh raspberries, finely chopped
1/4 cup powdered sugar (optional, for dusting)
2–3 drops red food coloring (optional, for enhanced color)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the chopped raspberries. Add red food coloring if desired for a brighter hue.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Dust cooled cookies with powdered sugar before serving.

Notes

Use fresh, finely chopped raspberries to prevent excess moisture.
Red food coloring is optional but gives a vibrant color.
Store cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 9g
Sodium: 45mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg

Find it online: https://www.cookingflash.com/soft-chewy-raspberry-sugar-cookies/

\r\n <\/div>\r\n<\/div>\r\n","isUserRated":"0","version":"7.6.31","wc_post_id":"20998","isCookiesEnabled":"1","loadLastCommentId":"0","dataFilterCallbacks":[],"phraseFilters":[],"scrollSize":"32","url":"https:\/\/www.cookingflash.com\/wp-admin\/admin-ajax.php","customAjaxUrl":"https:\/\/www.cookingflash.com\/wp-content\/plugins\/wpdiscuz\/utils\/ajax\/wpdiscuz-ajax.php","bubbleUpdateUrl":"https:\/\/www.cookingflash.com\/wp-json\/wpdiscuz\/v1\/update","restNonce":"5993f44c3a","is_rate_editable":"0","menu_icon":"https:\/\/www.cookingflash.com\/wp-content\/plugins\/wpdiscuz\/assets\/img\/plugin-icon\/wpdiscuz-svg.svg","menu_icon_hover":"https:\/\/www.cookingflash.com\/wp-content\/plugins\/wpdiscuz\/assets\/img\/plugin-icon\/wpdiscuz-svg_hover.svg","is_email_field_required":"1"};