Step 1: Prepare the Cookie Dough

1. Cream the Butter and Sugar:

In a large mixing bowl, using an electric mixer or stand mixer, beat the softened butter and 1 ½ cups of granulated sugar together until light and fluffy, about 2-3 minutes. This step helps to create a soft and tender texture for the cookies by incorporating air into the butter.

2. Add the Egg and Vanilla:

Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

3. Mix the Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures that the leavening agents are evenly distributed throughout the dough.

4. Combine the Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter and sugar mixture, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.

5. Fold in the Raspberries:

Gently fold in the chopped raspberries, being careful not to crush them too much. The goal is to distribute the raspberries throughout the dough without turning the whole dough pink.

Step 2: Chill the Dough

Once the dough is mixed, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps to firm it up, making it easier to shape and preventing the cookies from spreading too much during baking.

Step 3: Preheat the Oven and Prepare the Baking Sheets

1. Preheat the Oven:

While the dough is chilling, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

2. Prepare the Sugar for Rolling:

In a small bowl, place about ¼ cup of granulated sugar for rolling the cookie dough balls. This extra layer of sugar gives the cookies a beautiful, sparkly finish and adds a bit of crunch to the edges.

Step 4: Shape and Bake the Cookies

1. Roll the Dough into Balls:

Once the dough has chilled, use a cookie scoop or tablespoon to scoop out even portions of dough. Roll each portion into a ball, about 1 ½ inches in diameter.

2. Roll in Sugar:

Roll each dough ball in the bowl of sugar, coating it completely, and place the dough balls onto the prepared baking sheets, spaced about 2 inches apart to allow for spreading.

3. Bake:

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are just set. If you prefer softer cookies, bake for the shorter time; for slightly crispier edges, bake a bit longer.

4. Cool the Cookies:

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Add the Optional Glaze (If Desired)

If you want to add a sweet glaze to your Raspberry Sugar Cookies, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If you’d like to add some color, stir in a drop of pink food coloring.

Once the cookies are completely cooled, drizzle the glaze over the top using a spoon or piping bag. Let the glaze set for about 15 minutes before serving.

Step 6: Serve and Enjoy!

Your Raspberry Sugar Cookies are now ready to enjoy! They’re perfect on their own with a cup of coffee or tea, or you can serve them alongside a scoop of vanilla ice cream for an extra indulgent dessert.