Raspberry Crinkle Sugar Cookies

If you love bakery-style cookies with a soft center and bright fruit flavor, these Raspberry Crinkle Sugar Cookies are about to become your new favorite. They’re buttery, tender, and naturally vibrant, yet surprisingly easy to make. While classic sugar cookies are simple, adding real raspberries transforms them into something truly special. As they bake, the centers crack slightly, revealing gorgeous ruby streaks. Meanwhile, the edges stay lightly crisp and delicate.

Interestingly, crinkle-style cookies became popular in mid-century American baking. Bakers loved the dramatic cracked tops because they signaled a soft interior. Today, we’re giving that nostalgic look a fresh twist with raspberries. Because fruit adds moisture, these cookies stay soft longer. Even better, the natural tartness balances the sweetness beautifully. So whether you’re baking for guests or just treating yourself, these cookies feel elegant yet comforting. Plus, their bold color makes them perfect for holidays, brunches, or gifting.

Recipe Yield: 18 cookies

INGREDIENTS

2 1/4 cups all-purpose flour
3/4 cup fresh raspberries, lightly chopped
1/4 cup freeze-dried raspberries, crushed into powder
1/2 tsp baking powder
1/2 tsp baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp salt
1/4 cup granulated sugar (for rolling)

INSTRUCTIONS

1. Cream butter and sugar:
In a large bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes. This step builds structure and ensures soft, tender cookies.

2. Add wet ingredients:
Then, mix in the egg, vanilla extract, and almond extract. Beat just until combined, scraping down the bowl as needed.

3. Combine dry ingredients:
In a separate bowl, whisk flour, baking powder, baking soda, salt, and crushed freeze-dried raspberries. This distributes the raspberry flavor evenly throughout the dough.

4. Form the dough:
Gradually add dry ingredients to the wet mixture. Mix on low speed just until incorporated. Gently fold in chopped fresh raspberries, being careful not to overmix.

5. Chill the dough:
Cover and refrigerate for at least 45 minutes. This prevents spreading and helps develop deeper flavor.

6. Shape and coat:
Preheat oven to 350°F. Scoop 1 1/2 tbsp portions of dough and roll into balls. Then roll each ball in granulated sugar to create a delicate crinkle finish.

7. Bake to perfection:
Place on a lined baking sheet, spacing 2 inches apart. Bake for 10–12 minutes, until edges are set but centers remain soft. The tops should appear slightly cracked.

8. Cool and serve:
Allow cookies to cool on the baking sheet for 5 minutes. Then transfer to a rack to cool completely. The centers will stay soft and slightly chewy.

Helpful Tips to Perfect This Recipe

• Use Both Fresh and Freeze-Dried Raspberries: Because fresh raspberries add moisture while freeze-dried powder intensifies flavor, combining both creates vibrant color and balanced sweetness without making the dough too wet.
• Chill for Better Structure: Although it may seem optional, chilling the dough ensures thicker cookies and more defined crinkles. Additionally, it prevents excessive spreading.
• Handle Raspberries Gently: Since raspberries are delicate, fold them carefully into the dough. Otherwise, overmixing can turn the dough gray instead of beautifully marbled pink.