Introduction

Raspberry sugar cookies offer a delightful twist on a classic treat, combining the sweet tang of freeze-dried raspberries with a tender, creamy dough. These cookies are perfect for special occasions or anytime you want a fruit-forward, flavorful bake.

Raspberry Sugar Cookies Recipe - Recipe Image

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
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
4-ounce bar (113g) semi-sweet and/or white chocolate, coarsely chopped
Extra freeze-dried raspberry powder, for garnish

Instructions

Step 1: Using a blender or food processor, process the freeze-dried raspberries into a fine powder. You should have about 1/2 cup. Reserve some extra for garnish if desired.
Step 2: In a large bowl, whisk together the raspberry powder, flour, baking powder, and salt. Set this dry mixture aside.
Step 3: In another large bowl, beat the softened butter and cream cheese on medium-high speed with a mixer until smooth and creamy, about 2 minutes. Add the granulated sugar and beat until fluffy, around 1 minute.
Step 4: Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Beat on high speed until fully combined, about 1 minute. Scrape down the bowl as needed to incorporate everything evenly.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be soft and creamy.
Step 6: Generously flour your hands and rolling pin. Divide the dough into two equal portions. Roll each portion on a lightly floured surface or parchment paper to about 1/4-inch thickness, keeping the thickness even.
Step 7: Lightly dust one rolled dough sheet with flour and cover with parchment paper to prevent sticking. Place the second rolled sheet on top, cover with plastic wrap or foil, and refrigerate for 2 hours or up to 2 days.
Step 8: Preheat your oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. Remove the chilled dough stack and carefully peel off the top dough sheet. Using cookie cutters, cut shapes and re-roll scraps to maximize yield.
Step 9: Arrange the cookies on the baking sheets, spacing them about 3 inches apart. Bake for 12 to 13 minutes until the edges are just lightly browned. Rotate sheets halfway through for even baking. Let cookies cool for 5 minutes on the sheet, then transfer to a wire rack.
Step 10: For optional chocolate decoration: Melt the chopped chocolate in a double boiler or microwave (in 20-second intervals, stirring each time). Dip or drizzle the cooled cookies with melted chocolate. Sprinkle some extra raspberry powder on top if you like. Chill the decorated cookies in the refrigerator for 20–30 minutes or let the chocolate set at room temperature.
Step 11: Store the cookies tightly covered at room temperature to keep them fresh.

Tips & Variations

Use almond extract for a lovely nutty note that complements the raspberry flavor well.
Freeze-dried raspberry powder can be added for garnish or mixed into frosting for extra color and tartness.
Try using white chocolate and semi-sweet chocolate for a contrasting look and taste.
If your dough is too soft to roll, chill it for a bit longer until it’s easier to handle.

Storage

Keep these cookies stored in an airtight container at room temperature for up to 5 days. If decorated with chocolate, refrigerate after setting but allow to come to room temperature before serving for the best texture. You can also freeze the baked cookies for up to 2 months, thawing at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries have a high moisture content, which would make the dough too wet. Freeze-dried raspberries are best as they provide intense flavor without added moisture.

How can I prevent the cookies from spreading too much?

Chilling the dough for at least 2 hours helps firm it up, reducing spread during baking. Also, avoid overworking the dough when rolling and cutting your shapes.

Raspberry Sugar Cookies Recipe

Print Recipe

★★★★★

5 from 135 reviews

These Raspberry Sugar Cookies blend the sweet tartness of freeze-dried raspberries with a creamy, buttery dough for a delightful treat. With hints of vanilla and optional almond extract, these cookies are soft, flavorful, and perfect for any occasion. The cookies can be decorated with melted semi-sweet or white chocolate and garnished with extra raspberry powder for an elegant finish.

Author: Bella
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 2 hours 33 minutes
Yield: About 24–30 cookies depending on size 1x
Category: Dessert
Method: Baking
Cuisine: American

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
1 teaspoon almond extract (optional)

For Decoration

4-ounce bar (113g) semi-sweet and/or white chocolate, coarsely chopped
Extra freeze-dried raspberry powder, for garnish

Instructions

Make Raspberry Powder: Using a blender or food processor, process the freeze-dried raspberries into a fine powder, yielding about 1/2 cup. Set aside extra powder for garnish later.
Combine Dry Ingredients: In a large bowl, whisk together the raspberry powder, all-purpose flour, baking powder, and salt until well combined. Set aside.
Cream Butter and Cream Cheese: In another large bowl, use a handheld or stand mixer with a paddle attachment to beat softened butter and cream cheese on medium-high speed until smooth and creamy, about 2 minutes.
Add Sugar and Flavorings: Add granulated sugar to the creamed mixture and beat until fluffy and incorporated, about 1 minute. Then add the egg, vanilla extract, and optional almond extract, beating on high speed until fully combined, about 1 minute. Scrape down the bowl as needed to ensure everything is combined.
Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft and creamy.
Roll Out Dough: Flour your hands and rolling pin generously. Divide the dough into two equal parts. Roll each portion out on lightly floured parchment paper or silicone mat to about 1/4-inch thickness, shaping dough evenly.
Chill Dough Layers: Lightly dust one dough layer with flour, place parchment on top to prevent sticking, then place the second dough layer on top. Cover with plastic wrap or foil and refrigerate for at least 2 hours or up to 2 days.
Preheat Oven and Cut Cookies: Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. Remove chilled dough from refrigeration. Separate the top dough layer carefully, and using cookie cutters, cut into desired shapes. Re-roll scraps as necessary to use all dough.
Bake Cookies: Arrange cookie cutouts 3 inches apart on baking sheets. Bake for 12–13 minutes until edges are lightly browned. Rotate sheets halfway through if needed. Let cookies cool on sheets for 5 minutes, then transfer to racks to cool completely.
Melt Chocolate: Using a double boiler or microwave in 20-second bursts stirring frequently, melt the chopped semi-sweet and/or white chocolate.
Decorate Cookies: Dip cooled cookies into melted chocolate and/or drizzle chocolate over them. Sprinkle with extra freeze-dried raspberry powder if desired. Place decorated cookies on lined sheets.
Set Chocolate: Allow chocolate to set in the refrigerator for 20–30 minutes or at room temperature until firm.
Store Cookies: Keep cookies fresh by storing them tightly covered at room temperature.

Notes

Freeze-dried raspberry powder adds intense flavor and color without moisture.
Chilling the dough layers together helps with easier cutting and cleaner shapes.
If dough sticks while rolling or cutting, dust surfaces and tools generously with flour.
Adjust baking time slightly if cookies are smaller or thicker than suggested.
Decorate with chocolate and extra raspberry powder for an elegant presentation.
Cookies keep well stored tightly covered at room temperature for several days.

Keywords: raspberry sugar cookies, freeze-dried raspberries, cream cheese cookies, chocolate dipped cookies, berry sugar cookies, soft sugar cookies