Introduction

These Raspberry Sugar Cookies combine the delicate tartness of freeze-dried raspberries with a classic buttery sugar cookie base. Soft and creamy with a hint of cream cheese, they’re perfect for any occasion, especially when decorated with melted chocolate and extra raspberry powder.

The image shows twelve pink heart-shaped cookies on a baking sheet lined with white parchment paper. Each cookie is half-dipped in dark chocolate on the right side, with a smooth, shiny texture. White chocolate is drizzled in thin zigzag lines over the dark chocolate part, adding contrast. Some cookies have a dusting of red sprinkles, mainly on the chocolate side. The surface beneath the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 powder. You should have about 1/2 cup. Set aside 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 with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add granulated sugar and beat until fluffy, about 1 minute.
Step 4: Add the egg, vanilla extract, and almond extract (if using). Beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again if needed.
Step 5: Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be soft and creamy.
Step 6: Generously flour your hands and rolling pin. Divide the dough into two equal pieces. Roll each piece out on a lightly floured surface or parchment paper to about 1/4-inch thickness.
Step 7: Dust one rolled dough lightly with flour, then cover with parchment paper. Place the second dough on top, cover with plastic wrap or foil, and refrigerate for at least 2 hours or up to 2 days.
Step 8: Preheat the oven to 350°F (177°C) and line baking sheets. Remove the top dough piece and use cookie cutters to cut shapes. Re-roll scraps as needed.
Step 9: Arrange cookies 3 inches apart on baking sheets. Bake for 12–13 minutes until edges are lightly browned. Rotate pans halfway if needed. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: For optional decoration, melt the chopped chocolate in a double boiler or microwave in 20-second intervals, stirring until smooth. Dip or drizzle cooled cookies with chocolate, then sprinkle with raspberry powder if desired. Let set in the refrigerator for 20–30 minutes or at room temperature.

Tips & Variations

Use almond extract for a subtle nutty flavor, or omit it if preferred.
Freeze-dried raspberry powder can be used in frosting or other baked goods for extra berry flavor.
For a gluten-free version, substitute all-purpose flour with a gluten-free blend of equal measure.
To get perfectly even cookie thickness, roll the dough between two sheets of parchment paper.

Storage

Store cookies tightly covered at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator for up to 1 week. If decorated with chocolate, refrigerate to keep the chocolate set. Bring to room temperature before serving for best flavor and texture.

How to Serve

A white plate holds eight heart-shaped cookies, each cookie split diagonally into two halves: one half is light pink with a slightly grainy texture, while the other half is coated in glossy dark chocolate decorated with thin, messy white icing lines drizzled across. Small red sprinkles are scattered on the chocolate side of the cookies. There are three fresh raspberries and two small green mint leaves placed on the plate, adding bright red and green colors. The plate sits on a white marbled surface, giving the whole scene a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries add moisture and won’t create the same concentrated powder needed for this dough. Freeze-dried raspberries are essential for flavor without altering dough texture.

Why is cream cheese used in this cookie dough?

Cream cheese adds tenderness and a slight tang that balances the sweetness while keeping the cookies soft and creamy.