Description
Delightfully vibrant Raspberry Sugar Cookies made with freeze-dried raspberries blended into the dough for a natural fruity flavor and a beautifully pink hue. These soft and creamy cookies are easy to roll out, cut, and bake to perfection, with an optional chocolate drizzle topping for an elegant finish. Perfect for special occasions or everyday treats, these cookies combine the tartness of raspberries with classic sugar cookie richness.
Ingredients
Scale
Dry Ingredients
- 2 cups (56g) freeze-dried raspberries
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- Optional: 1 teaspoon almond extract
Optional Chocolate Topping
- 4-ounce bar (113g) semi-sweet and/or white chocolate, coarsely chopped
- Extra freeze-dried raspberry powder, for garnish
Instructions
- Prepare Raspberry Powder: Using a blender or food processor, process the freeze-dried raspberries into a fine powder until you have about 1/2 cup. You can grind extra to use as a garnish later on.
- Combine Dry Ingredients: In a large bowl, whisk the raspberry powder, all-purpose flour, baking powder, and salt until evenly mixed. Set aside.
- Cream Butter and Cheese: In another large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter and cream cheese on medium-high speed for about 2 minutes, until completely smooth and creamy.
- Add Sugar and Flavorings: Add the granulated sugar and beat until the mixture becomes fluffy and well combined, about 1 minute. Then add the egg, vanilla extract, and optional almond extract, beating on high speed for about 1 minute, scraping down the bowl as needed.
- Incorporate Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix until just combined, forming a very soft and creamy dough.
- Roll Out Dough: Generously flour your hands and rolling pin. Divide dough into two equal portions. Roll each piece out between lightly floured parchment paper or silicone mats to an even thickness of about 1/4 inch.
- Layer and Chill: Lightly dust one rolled dough portion with flour, place a sheet of parchment on top, then the second dough portion. Cover with plastic wrap or foil and refrigerate for at least 2 hours or up to 2 days to firm up.
- Cut Cookies: Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. Remove chilled dough, peel off top layer carefully, and use cookie cutters to cut shapes. Re-roll scraps as needed to use all dough.
- Bake Cookies: Arrange cookies 3 inches apart on prepared sheets. Bake for 12–13 minutes until edges are just beginning to brown. Rotate pans halfway if needed. Cool on sheets for 5 minutes, then transfer to a rack to cool completely.
- Optional Chocolate Decoration: Melt chopped chocolate using a double boiler or microwave in 20-second bursts, stirring until smooth. Dip or drizzle cooled cookies with chocolate. Garnish with extra raspberry powder if desired. Allow chocolate to set in refrigerator for 20–30 minutes or at room temperature.
- Storage: Store cookies tightly covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
Notes
- Use a rolling pin or adjustable rolling pin for even dough thickness.
- Heart-shaped or any preferred cookie cutters work well for shaping cookies.
- Freeze-dried raspberries add natural color and flavor; ensure they are finely ground.
- Utilize a cooling rack to cool cookies evenly after baking.
- A double boiler is helpful for melting chocolate gently without burning.
- For best results, follow creaming and mixing steps carefully to achieve the right dough consistency.
- Re-rolling dough scraps can maximize yield without compromising quality.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
