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Raspberry Sugar Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. Combine Dry Ingredients: In a large bowl, whisk together the raspberry powder, all-purpose flour, baking powder, and salt until well combined. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Melt Chocolate: Using a double boiler or microwave in 20-second bursts stirring frequently, melt the chopped semi-sweet and/or white chocolate.
  11. 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.
  12. Set Chocolate: Allow chocolate to set in the refrigerator for 20–30 minutes or at room temperature until firm.
  13. 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

Find it online: https://bitesizedbenny.com/raspberry-sugar-cookies-recipe/