Raspberry Sugar Cookies Recipe

If you’re anything like me and love a cookie with a twist, you’re going to adore this Raspberry Sugar Cookies Recipe. These cookies are bursting with a delicate raspberry flavor from freeze-dried raspberries mixed right into the dough, giving you a fruity pop in every bite. Plus, the combo of cream cheese and butter makes them incredibly soft and tender. Stick around because I’ll share all my best tips—and some fun ideas for dressing these beauties up!

Ingredients You’ll Need

The magic of this Raspberry Sugar Cookies Recipe starts with a handful of simple ingredients that combine beautifully. The freeze-dried raspberries are key—they give you that fresh flavor, concentrated and vibrant, without soggy dough.

• Freeze-dried raspberries: These bring a true raspberry punch; don’t swap with fresh here or the dough will be too wet.
• All-purpose flour: I recommend spooning and leveling it carefully for consistent dough texture.
• Baking powder: Gives the cookies a light rise and a tender crumb.
• Salt: Balances the sweetness perfectly.
• Unsalted butter: Softened to room temperature for easy creaming and richness.
• Cream cheese: Adds moisture and softness plus a subtle tang that elevates the flavor.
• Granulated sugar: For sweetness and the right cookie texture.
• Large egg: Helps bind everything together.
• Pure vanilla extract: Adds warmth to the overall flavor.
• Optional almond extract: I add this sometimes for a lovely nutty note that complements raspberries.
• Semi-sweet or white chocolate (optional): For a pretty, delicious drizzle or dip that takes these cookies over the top.

Variations

One of my favorite things about this Raspberry Sugar Cookies Recipe is how flexible it is. You can tweak it to match your mood, diet, or the occasion. I’ve played around with some fun variations that might inspire you!

• Almond Twist: Adding almond extract gives the cookies a delicate, nutty aroma that pairs beautifully with raspberries—I especially love this combo around the holidays.
• Chocolate Drizzle: Dipping or drizzling with semi-sweet or white chocolate adds sweetness and a professional look; perfect for gifting.
• Mini Cookies: Cut smaller shapes for bite-sized treats that are hard to resist and perfect for parties.
• Gluten-Free: I’ve swapped in a gluten-free flour blend with success—just make sure it’s measure-for-measure to keep texture perfect.

How to Make Raspberry Sugar Cookies Recipe

Step 1: Blend the Freeze-Dried Raspberries into Powder

Start by processing your freeze-dried raspberries in a blender or food processor until they become a fine powder—about half a cup. This step is crucial because it ensures the raspberry flavor is evenly spread through the dough without any chunks. I like to blend a little extra to use as a garnish later—it adds that extra pop of color and flavor when you’re ready to decorate.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the raspberry powder, flour, baking powder, and salt. This dry mix sets the stage for your dough’s texture. Make sure the baking powder is well distributed so your cookies have a gentle lift and don’t turn out dense.

Step 3: Cream Butter, Cream Cheese, and Sugar

Using a handheld or stand mixer with a paddle attachment, beat the softened butter and cream cheese on medium-high speed until silky smooth and creamy—about 2 minutes. Then add the granulated sugar and continue beating until fluffy, around 1 minute. This creaming step traps air and helps give the cookies their tender crumb. I remember when I first tried skipping the cream cheese—I missed this dreamy softness, so don’t skip it!

Step 4: Add Egg and Extracts

Beat in the egg, vanilla extract, and if you’re using it, almond extract on high until combined (roughly 1 minute). Scrape the bowl sides and bottom to make sure everything is perfectly mixed. This is the flavor boost zone where the cookie base really comes to life.

Step 5: Combine Wet and Dry Ingredients

Turn the mixer to low and slowly add the dry ingredients to your wet mixture. Your dough will come together soft and creamy. This softness is normal, and I always warn friends it won’t handle like a stiff dough—flour your hands and rolling pin well to prevent sticking as you roll out.

Step 6: Roll Out the Dough

Divide the dough into two equal parts. On a well-floured piece of parchment paper or silicone mat, roll each out evenly to about ¼-inch thick. It doesn’t matter what shape your dough is so long as the thickness is consistent. Then dust one with flour, cover with parchment, stack the other sheet on top, and chill it wrapped in plastic for at least 2 hours. This chilling step is a game changer—it firms the dough so cookies hold their shape while baking.

Step 7: Cut and Bake the Cookies

Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper. Remove the chilled dough stack, peel off the top layer, and use your favorite cookie cutter to cut shapes—hearts are my go-to for this raspberry cookie! Don’t forget to re-roll scraps for more cookies; I was surprised how many I could make this way. Bake 12–13 minutes until edges just start to brown. If your oven runs hot, turn pans halfway through to ensure even baking. Let them cool on the pan for 5 minutes before transferring to a rack.

Step 8: Decorate (Optional but Highly Recommended)

If you want to take these cookies next-level, melt semi-sweet or white chocolate in the microwave or double boiler. Dip cooled cookies or drizzle chocolate over them, then sprinkle a pinch of extra raspberry powder if you have it on hand for that extra wow factor. Pop the decorated cookies into the fridge for 20–30 minutes to set the chocolate. Honestly, this is where I lose control because they look and taste like little works of art.

How to Serve Raspberry Sugar Cookies Recipe

Garnishes

I love sprinkling a little extra freeze-dried raspberry powder or colorful sprinkles over chocolate-drizzled cookies—adds a festive look and makes every bite a raspberry explosion. Sometimes, I top with finely chopped pistachios for a pretty, complementary crunch.

Side Dishes

These cookies shine on their own but also pair wonderfully with a cup of hot tea—like Earl Grey or green tea—for an afternoon treat. They make a sweet accompaniment next to vanilla ice cream or a fresh fruit salad if you want to impress at brunch.

Creative Ways to Present

For special occasions, I arrange the cookies on decorative platters layered with fresh raspberry sprigs and edible flowers. Wrapping a few in colorful cellophane tied with ribbons makes them perfect homemade gifts that get rave reviews every time.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresher longer, the fridge works for up to a week—just bring them to room temp before serving to soften.

Freezing

I’ve frozen these cookies both baked and as dough. For baked cookies, wrap tightly in plastic wrap and then foil, freeze up to 3 months. For dough, shape and freeze between parchment sheets. Thaw in fridge overnight before baking. This saves so much time during busy holiday baking!

Reheating

To revive the cookies’ fresh-baked feel, pop them in a 300°F oven for 5–7 minutes. Avoid microwaving or they can become chewy or dry. This tip keeps the softness I love intact!

FAQs

Final Thoughts

I absolutely love how this Raspberry Sugar Cookies Recipe combines classic comfort with a fresh, fruity surprise. Every time I make these, my family goes crazy for them—the raspberry flavor is so unique and the texture is heavenly soft. If you want to impress friends or just treat yourself to something special, I promise this recipe will become your new favorite. Don’t be shy—grab those freeze-dried raspberries and make a batch today. You’re going to love baking and sharing these as much as I do!

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