Raspberry Sugar Cookies Recipe

Introduction

Raspberry sugar cookies bring a delightful twist to classic sugar cookies with the vibrant flavor and color of freeze-dried raspberries. These soft, buttery treats are perfect for any occasion, with an optional rich chocolate drizzle to elevate them even further.

Ingredients

• 2 cups freeze-dried raspberries, divided
• 3 cups all-purpose flour (spooned and leveled)
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract (optional)
• 4 oz semi-sweet or white chocolate, chopped (optional for topping)
• Extra freeze-dried raspberry powder for garnish (optional)

Instructions

1. Step 1: Crush 1½ cups of the freeze-dried raspberries into a fine powder using a food processor or mortar and pestle. Coarsely chop the remaining ½ cup and set both aside.
2. Step 2: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
4. Step 4: Using an electric mixer, cream the softened butter and cream cheese on medium speed for about 2 minutes until light and fluffy.
5. Step 5: Add the sugar to the butter mixture and beat for another 2 minutes until creamy and well combined.
6. Step 6: Beat in the egg, vanilla extract, and almond extract (if using) until just combined, taking care not to overmix.
7. Step 7: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
8. Step 8: Fold in the raspberry powder and chopped raspberry pieces by hand using a wooden spoon, mixing until evenly distributed.
9. Step 9: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart.
10. Step 10: Bake for 11-13 minutes, until edges are set but centers look slightly underbaked.
11. Step 11: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12. Step 12: For the optional chocolate topping, melt the chopped chocolate in 30-second intervals in the microwave until smooth. Drizzle over cooled cookies and sprinkle with extra raspberry powder.

Tips & Variations

• Use almond extract for a subtle nutty note that pairs beautifully with raspberries.
• Freeze-dried raspberry powder can be stored and used for other baked goods or as a colorful garnish.
• Try white chocolate for a sweeter, creamier topping or semi-sweet for balanced richness.
• For extra texture, fold in some chopped nuts like pistachios or almonds.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. If topped with chocolate, keep them cool to prevent melting. You can also freeze the cookies for up to 3 months; thaw at room temperature before serving. Reheat gently in a low oven if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries contain moisture that will affect the dough consistency and baking time, so it’s best to use freeze-dried raspberries for proper texture and flavor concentration.

Why does the recipe call for both butter and cream cheese?

The combination of butter and cream cheese creates a tender, soft cookie with a slight tang that complements the raspberry flavor, resulting in a richer texture and taste.

Raspberry Sugar Cookies Recipe

Print Recipe

★★★★★

4.8 from 60 reviews

These Raspberry Sugar Cookies are a delightful twist on classic sugar cookies, featuring juicy freeze-dried raspberries folded into a creamy butter and cream cheese dough. With a tender crumb and vibrant raspberry flavor, they’re perfectly complemented by an optional drizzle of melted chocolate and extra raspberry powder for garnish. Easy to make and bake, these cookies are perfect for berry lovers looking for a sweet, fruity treat with a soft, melt-in-your-mouth texture.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 33 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cookies:

• 2 cups freeze-dried raspberries, divided
• 3 cups all-purpose flour (spooned and leveled)
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract (optional)

For the Chocolate Topping (Optional):

• 4 oz semi-sweet or white chocolate, chopped
• Extra freeze-dried raspberry powder for garnish

Instructions

1. Prepare Raspberry Powder and Chunks: Crush 1½ cups of freeze-dried raspberries into a fine powder using a food processor or mortar and pestle. Coarsely chop the remaining ½ cup of raspberries for texture and set both aside.
2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and for even baking.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. This ensures an even rise and seasoning in the cookies.
4. Cream Butter and Cream Cheese: Using an electric mixer, beat the softened unsalted butter and cream cheese on medium speed for about 2 minutes until the mixture is light and fluffy. This creates a smooth base for the dough.
5. Add Sugar and Beat: Gradually add the granulated sugar to the butter mixture and continue beating for another 2 minutes until the mixture is creamy and well combined.
6. Incorporate Egg and Extracts: Beat in the room temperature egg, vanilla extract, and almond extract (if using) until just combined. Be careful not to overmix to maintain a tender texture.
7. Combine Dry and Wet Ingredients: Slowly add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing to keep the cookies tender.
8. Fold in Raspberry Powder and Chunks: Using a wooden spoon, fold in the raspberry powder and chopped freeze-dried raspberries gently until they are evenly distributed throughout the dough.
9. Shape Cookies: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10. Bake: Bake the cookies for 11-13 minutes, or until the edges are set but the centers still look slightly underbaked. They will continue to cook from residual heat on the baking sheet.
11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely for the best texture.
12. Optional Chocolate Topping: Melt the chopped semi-sweet or white chocolate in 30-second intervals in the microwave, stirring between intervals until smooth. Drizzle the melted chocolate over the cooled cookies and sprinkle with extra freeze-dried raspberry powder for garnish.

Notes

• Using room temperature butter, cream cheese, and egg helps achieve a smooth, creamy dough consistency.
• Be careful not to overmix the dough once the flour is added to keep cookies tender and soft.
• If you don’t have a food processor, a mortar and pestle or a sturdy plastic bag and rolling pin can be used to crush freeze-dried raspberries.
• The almond extract adds a subtle nutty note but can be omitted if preferred or if allergies are a concern.
• Cookies will appear slightly underbaked when removed from the oven; they will firm up as they cool.
• The chocolate topping is optional but adds a lovely complement to the raspberry flavor.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: raspberry sugar cookies, freeze-dried raspberries, cream cheese cookies, berry cookies, easy baked cookies, chocolate drizzle cookies