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Raspberry Sugar Cookies Recipe

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★★★★★

4.6 from 145 reviews

Delightfully crisp and flavorful Raspberry Sugar Cookies made with freeze-dried raspberry powder for a natural fruity twist. These cookies feature a creamy blend of butter and cream cheese, giving a tender texture that pairs perfectly with optional chocolate decoration. Perfect for gifting, celebrations, or a sweet everyday treat.

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

Decoration

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

Instructions

  1. Prepare Raspberry Powder: Using a blender or food processor, process the freeze-dried raspberries into a fine powder. You should have about 1/2 cup of raspberry powder. Save any extra powder for garnishing later.
  2. Mix Dry Ingredients: In a large bowl, whisk together the raspberry powder, all-purpose flour, baking powder, and salt until well combined. Set this dry mixture aside.
  3. Cream Butter and Cream Cheese: In a separate large bowl, beat the softened butter and cream cheese using a handheld or stand mixer with a paddle attachment on medium-high speed until completely smooth and creamy, about 2 minutes. Add the granulated sugar and continue beating until fluffy, about 1 minute.
  4. Add Flavorings and Egg: Beat in the egg, vanilla extract, and optional almond extract on high speed until fully incorporated, about 1 minute. Scrape down the bowl as needed to ensure even mixing.
  5. Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet mixture and mix on low speed just until combined. The dough will be very soft and creamy.
  6. Roll Dough: Generously flour your hands and rolling pin. Divide the dough into two equal portions. Roll each portion out on lightly floured parchment paper or a silicone baking mat to approximately 1/4-inch thickness, ensuring an even thickness throughout.
  7. Layer and Chill: Lightly dust one rolled dough with flour and cover with a piece of parchment paper to prevent sticking. Place the second rolled dough on top, then cover both with plastic wrap or aluminum foil. Refrigerate for at least 2 hours, up to 2 days, to firm up the dough.
  8. Preheat Oven and Cut Cookies: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats. Remove the top dough from the fridge and gently peel off the parchment if stuck. Using your favorite cookie cutters, cut dough into shapes. Re-roll scraps and continue cutting until all dough is used. Repeat for second dough sheet.
  9. Bake Cookies: Place the cookies 3 inches apart on the baking sheets. Bake for 12–13 minutes until edges are very lightly browned. Rotate baking sheets halfway through if your oven has hot spots. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Optional Chocolate Decoration: Melt chopped chocolate using a double boiler or microwave in 20-second increments stirring until smooth. Dip or drizzle cooled cookies with melted chocolate, then place cookies back on lined baking sheets. Optionally, sprinkle with extra freeze-dried raspberry powder. Let chocolate set in refrigerator for 20–30 minutes or at room temperature.
  11. Storage: Store cookies tightly covered at room temperature for up to 3 days or refrigerated for up to 1 week to maintain freshness.

Notes

  • You can grind extra freeze-dried raspberries to use as a beautiful garnish on the chocolate decoration.
  • Make sure butter and cream cheese are softened to room temperature for smooth creaming.
  • Chilling the dough is essential to prevent sticking and maintain shape during baking.
  • If dough sticks to parchment when cutting, gently warming your hand or the dough can help ease removal.
  • Cookie cutters of any shape work; hearts are suggested for a cute touch.
  • Rotate baking sheets midway through baking for evenly baked cookies if your oven has hot spots.
  • Cookies with chocolate decoration should be chilled until chocolate is set for best results.

Keywords: Raspberry sugar cookies, freeze-dried raspberry cookies, cream cheese cookies, fruit-flavored sugar cookies, chocolate dipped cookies

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