Soft and Chewy Raspberry Sugar Cookies

Ingredients:

For the Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup raspberry jam or mashed fresh raspberries
1/2 teaspoon lemon zest (optional)
For Rolling:
1/4 cup granulated sugar
1/2 teaspoon cinnamon
For Garnish (optional):
Fresh raspberries
Powdered sugar for dusting

Instructions:

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Add the egg, vanilla extract, and almond extract (if using), and mix until well combined.
Mix in the raspberry jam or mashed fresh raspberries and the lemon zest (if using) until evenly incorporated.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
In a small bowl, mix the granulated sugar and cinnamon for rolling. Scoop about 1 tablespoon of dough, roll it into a ball, and coat it in the sugar-cinnamon mixture. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
For an extra touch, dust the cooled cookies with powdered sugar or top them with fresh raspberries. Serve and enjoy!