Raspberry Sugar Cookies

1. Cream the Butter & Sugar
   In a large bowl, beat the butter and sugar together until pale, fluffy, and light — about 2–3 minutes.
2. Add the Wet Ingredients
   Mix in the egg, vanilla extract, and raspberry extract (or jam). Beat until fully combined and silky.
3. Combine the Dry Ingredients
   In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. Form the Dough
   Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Do not overmix.
5. Chill the Dough
   Cover and refrigerate for 30–45 minutes. This helps the cookies hold their shape and develop that signature crackle.
6. Shape & Roll
   Scoop dough into 1½-inch balls, roll each generously in sugar, and place on a lined baking sheet.
7. Bake
   Bake at 350°F (175°C) for 10–12 minutes, just until edges are set and tops are cracked.
8. Cool Gently
   Let cookies rest on the pan for 5 minutes before transferring to a wire rack.

 Methods & Baking Techniques

• Creaming Method: Ensures light texture and even sweetness
• Chilling: Prevents spreading and creates soft centers
• Sugar Rolling: Adds texture, sparkle, and classic crackle
• Gentle Baking: Keeps the centers tender and pillowy