Get ready to fall head over heels for these Raspberry Glazed Sugar Cookies that are basically sunshine in cookie form! We’re talking soft, buttery sugar cookies with just the right amount of chew, topped with a gorgeous pink raspberry glaze that tastes like summer decided to move in permanently. These aren’t your basic sugar cookies — the raspberry glaze adds this perfect tart-sweet balance that makes them absolutely irresistible. They’re pretty enough for a tea party but casual enough to demolish while binge-watching Netflix. Fair warning: you’re gonna want to hide these from yourself because self-control becomes optional real quick.
Why You’ll Love This Recipe
That raspberry glaze is pure magic and makes everything look fancy AF.
Soft and chewy texture that’s way better than store-bought.
Perfect for any occasion — birthdays, bake sales, or Tuesday cravings.
No rolling or cutting required — just scoop and bake.
Freezes beautifully for emergency cookie situations.
Uses simple ingredients you probably already have (except maybe the raspberries).
The Good Stuff You’ll Need
For the Sugar Cookies:
2 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 large egg
2 tsp vanilla extract
For the Raspberry Glaze:
1 cup fresh raspberries (or 1/2 cup frozen, thawed)
2 cups powdered sugar
2-3 tbsp milk or heavy cream
1 tsp vanilla extract
Pinch of salt
Optional: 2-3 drops red food coloring for extra pink vibes
For Finishing:
Extra fresh raspberries for garnish
Sprinkles (because life’s too short for plain cookies)
Let’s Get Baking
Step 1: Cookie Dough Magic
Preheat oven to 375°F.
Line baking sheets with parchment paper (your future self will thank you).
In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
Step 2: Cream It Good
In a large bowl, cream together softened butter and both sugars until light and fluffy (about 3-4 minutes with an electric mixer).
Beat in the egg and vanilla until combined.
Gradually mix in the flour mixture until just combined. Don’t overmix or you’ll get tough cookies.
Step 3: Scoop and Bake
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets.
Space them about 2 inches apart because they spread.
Bake for 8-10 minutes until edges are set but centers still look slightly underdone.
Let cool on baking sheet for 5 minutes, then transfer to wire racks.
Step 4: Raspberry Glaze Time
While cookies cool, make your glaze. Mash fresh raspberries in a fine-mesh strainer over a bowl.
Press the pulp to extract as much juice as possible. You want about 2-3 tablespoons of juice.
Whisk together powdered sugar, raspberry juice, milk, vanilla, and salt until smooth.
Add food coloring if you want it more pink. The consistency should coat the back of a spoon but still drizzle.
Step 5: Glaze Like a Boss
Once cookies are completely cool, dip the tops into the glaze or drizzle it over them.
Place on a wire rack with parchment underneath to catch drips.
While glaze is still wet, top with fresh raspberries or sprinkles if desired.
Let glaze set for about 30 minutes before serving.
Step 6: Try Not to Eat Them All
Arrange on your prettiest plate.
Take a picture for Instagram because they’re gorgeous.
Enjoy with coffee, tea, or a glass of milk.
Serving Suggestions
Perfect with afternoon tea or coffee for that fancy vibe.
Great for brunch spreads or baby showers.
Pack in pretty boxes for gifts that people will actually want.
Switch It Up
Lemon Glaze: Use lemon juice instead of raspberry for a citrus twist.
Mixed Berry: Combine raspberry with blackberry or strawberry juice.
Cream Cheese Glaze: Add 2 oz softened cream cheese to the glaze for richness.
Chocolate Drizzle: Add melted white chocolate on top of the raspberry glaze.
Almond Version: Use almond extract instead of vanilla in both cookie and glaze.
Mini Cookies: Make them bite-sized for parties.
Make-Ahead Tips
Cookie dough can be made up to 2 days ahead. Just cover and chill.
Baked cookies (unglazed) freeze perfectly for up to 3 months.
Glaze is best made fresh, but you can prep the raspberry juice ahead.
Glazed cookies keep covered at room temperature for up to 1 week.
Storage Hacks
Store in airtight containers with parchment between layers.
Don’t stack glazed cookies directly on top of each other.
If glaze gets hard, just leave them out — they’ll soften up.
Questions People Actually Ask
Q: Can I use frozen raspberries? A: Yes! Just thaw them completely and drain excess liquid before mashing.
Q: What if my glaze is too thick? A: Add milk or cream, one teaspoon at a time, until you get the right consistency.
Q: Can I make these without the glaze? A: Absolutely! They’re delicious plain or rolled in cinnamon sugar before baking.
Q: Why are my cookies spreading too much? A: Make sure your butter isn’t too warm, and chill the dough for 30 minutes before baking.
Q: Can I use raspberry jam instead of fresh berries? A: Sure! Use about 2 tablespoons of seedless jam, warmed slightly to thin it out.
Q: How do I know when they’re done? A: Edges should be set but centers still look slightly soft. They’ll finish cooking on the hot pan.
Q: Can I double the recipe? A: Definitely! Just make sure you have enough baking sheets and oven space.
Print
Raspberry Glazed Sugar Cookies
- Total Time: 35 minutes
- Yield: About 36 cookies 1x
Description
Get ready to fall head over heels for these Raspberry Glazed Sugar Cookies that are basically sunshine in cookie form! We’re talking soft, buttery sugar cookies with just the right amount of chew, topped with a gorgeous pink raspberry glaze that tastes like summer decided to move in permanently. These aren’t your basic sugar cookies — the raspberry glaze adds this perfect tart-sweet balance that makes them absolutely irresistible. They’re pretty enough for a tea party but casual enough to demolish while binge-watching Netflix. Fair warning: you’re gonna want to hide these from yourself because self-control becomes optional real quick.
Ingredients
For the Sugar Cookies:
2 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 large egg
2 tsp vanilla extract
For the Raspberry Glaze:
1 cup fresh raspberries (or 1/2 cup frozen, thawed)
2 cups powdered sugar
2–3 tbsp milk or heavy cream
1 tsp vanilla extract
Pinch of salt
Optional: 2-3 drops red food coloring for extra pink vibes
For Finishing:
Extra fresh raspberries for garnish
Sprinkles (because life’s too short for plain cookies)
Instructions
Preheat oven to 375°F.
Line baking sheets with parchment paper (your future self will thank you).
In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
In a large bowl, cream together softened butter and both sugars until light and fluffy (about 3-4 minutes with an electric mixer).
Beat in the egg and vanilla until combined.
Gradually mix in the flour mixture until just combined. Don’t overmix or you’ll get tough cookies.
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets.
Space them about 2 inches apart because they spread.
Bake for 8-10 minutes until edges are set but centers still look slightly underdone.
Let cool on baking sheet for 5 minutes, then transfer to wire racks.
While cookies cool, make your glaze. Mash fresh raspberries in a fine-mesh strainer over a bowl.
Press the pulp to extract as much juice as possible. You want about 2-3 tablespoons of juice.
Whisk together powdered sugar, raspberry juice, milk, vanilla, and salt until smooth.
Add food coloring if you want it more pink. The consistency should coat the back of a spoon but still drizzle.
Once cookies are completely cool, dip the tops into the glaze or drizzle it over them.
Place on a wire rack with parchment underneath to catch drips.
While glaze is still wet, top with fresh raspberries or sprinkles if desired.
Let glaze set for about 30 minutes before serving.
Arrange on your prettiest plate.
Take a picture for Instagram because they’re gorgeous.
Enjoy with coffee, tea, or a glass of milk.
Notes
Perfect with afternoon tea or coffee for that fancy vibe.
Great for brunch spreads or baby showers.
Pack in pretty boxes for gifts that people will actually want.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~145 kcal
- Carbohydrates: ~25g
- Protein: ~2g
