Raspberry Sugar Cookies Recipe

If you’re looking for a cookie recipe that’s just bursting with fruity goodness and a lovely twist on classic sugar cookies, you’re in for a treat with this Raspberry Sugar Cookies Recipe. I absolutely love how these cookies come out — tender, lightly crumbly, and packed with the bright flavor of freeze-dried raspberries that make every bite pop. Plus, the optional chocolate drizzle? Total game-changer. Stick around, and I’ll walk you through everything you need to make these beauties at home.

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Ingredients You’ll Need

Getting the ingredients right really makes all the difference here. I like to use good-quality freeze-dried raspberries because they bring an intense zing without adding moisture, which keeps the dough perfect. Also, using brick cream cheese gives the cookies that incredible tender texture that butter alone can’t achieve.

• Freeze-dried raspberries: Processed into powder, they pack raspberry flavor without extra moisture.
• All-purpose flour: The base that holds everything together; make sure to spoon and level for accuracy.
• Baking powder: Gives a nice lift so the cookies aren’t too dense.
• Salt: Balances sweetness and enhances raspberry flavor.
• Unsalted butter: Room temperature for easier mixing and that rich buttery taste.
• Full-fat brick cream cheese: Adds tenderness and slight tang—don’t skip it!
• Granulated sugar: For that classic sweetness and light texture.
• Large egg: Helps bind everything together.
• Pure vanilla extract: Deepens flavor complexity.
• Optional almond extract: I love this little twist for extra warmth and nuttiness.
• Semi-sweet and/or white chocolate (optional): To melt and drizzle or dip cookies—because chocolate makes everything better.

Variations

I like to mix things up depending on the occasion or what flavors I’m craving. This Raspberry Sugar Cookies Recipe is so adaptable—you can go classic or add a fancy twist to make it uniquely yours.

• Almond extract variation: I add a teaspoon for an extra layer of warmth that pairs beautifully with raspberry.
• Chocolate lovers’ version: Try dipping half the cookie in semi-sweet chocolate and drizzling white chocolate over the other half—it’s my family’s favorite combo.
• Gluten-free option: I’ve swapped all-purpose flour for a high-quality gluten-free blend with good results—just watch the dough consistency.
• No cream cheese: If you’re out, you can try swapping for additional butter, but know the texture will be slightly different—less tender but still tasty.

How to Make Raspberry Sugar Cookies Recipe

Step 1: Grind Your Freeze-Dried Raspberries into Powder

This is a super fun step! Pop your freeze-dried raspberries into a blender or food processor and pulse until a fine powder forms—about half a cup. This powder infuses the cookies with rich raspberry flavor and a gorgeous pink hue. I sometimes grind a little extra to use later as a pretty garnish on the finished cookies.

Step 2: Whisk Together the Dry Ingredients

Mix your raspberry powder with flour, baking powder, and salt in a big bowl. This helps distribute everything evenly and means less work when combining with your wet ingredients later. I find that whisking here makes the dough come together smoother.

Step 3: Cream Butter, Cream Cheese, and Sugar

Using a stand or handheld mixer fitted with a paddle attachment, beat the softened butter and cream cheese on medium-high speed until silky smooth, about 2 minutes. This is a game-changer for texture. Add sugar and beat until fluffy. Here’s a quick tip: scraping down the sides really ensures everything is evenly mixed and helps avoid grainy bits of sugar. Add egg, vanilla, and almond extract (if using) and beat again until fully combined.

Step 4: Combine Dry and Wet Ingredients Gently

On low speed, add the dry ingredients to your wet mix. The dough will be soft and creamy—don’t panic! This softness is what makes these cookies so tender. Avoid overmixing here to keep the texture light.

Step 5: Roll out the Dough in Two Portions

Flour your hands and rolling pin generously. Divide the dough into two and roll each portion on parchment paper or a silpat to about 1/4-inch thickness. You can roll it into any shape (rectangle or circle) as long as the thickness stays even—this is key for even baking. I usually roll it straight on the parchment; it makes transferring to the fridge so much simpler.

Step 6: Chill the Dough Layered with Parchment

Dust one of the rolled dough pieces lightly with flour and stack them with parchment in between. Cover with plastic wrap and chill in the fridge for at least 2 hours or up to 2 days. This step is essential to firm up the dough so your cookies keep their shape and don’t spread too much.

Step 7: Cut Out Your Cookies and Bake

Preheat your oven to 350°F (177°C) and line baking sheets. Carefully separate the top dough layer—if it sticks to the parchment, running your fingers under helps loosen it. Use your favorite cookie cutters (I adore heart shapes for a lovely touch). Don’t worry if the scraps seem small; re-roll and keep cutting until all the dough is used. Place cookies 3 inches apart and bake 12–13 minutes until edges are lightly golden. Rotating pans halfway ensures even baking—this little trick saved me from uneven cookies many times!

Step 8: Cool and Optional Chocolate Decoration

Let cookies cool on the baking sheet for 5 minutes before moving to a wire rack. This lets them set up and finish baking off evenly. For the chocolate topping, melt your chocolate (I prefer a double boiler but microwave works fine, just go slowly) and either dip or drizzle the cookies. Sprinkling a little extra raspberry powder over the chocolate while it’s still soft elevates the look and flavor—this is my favorite part!

Pro Tips for Making Raspberry Sugar Cookies Recipe

How to Serve Raspberry Sugar Cookies Recipe

Garnishes

I usually top these cookies with a drizzle of white or dark chocolate and a sprinkle of extra raspberry powder—it adds a lovely crunch and vibrant color. Sometimes, for an extra festive look, I add edible flower petals or finely chopped pistachios for a pop of green contrast.

Side Dishes

These raspberry sugar cookies are perfect alongside a cup of tea, a latte, or even a glass of chilled sparkling rosé. If serving at brunch, I love pairing them with fresh fruit salad or a creamy yogurt parfait to complement their buttery sweetness.

Creative Ways to Present

For special occasions, I’ve arranged the cookies on a tiered cake stand with fresh raspberries and mint leaves scattered around. For gift-giving, packaging a dozen in a pretty box with a ribbon and a few raspberry sachets always gets compliments—and makes for a memorable homemade gift!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 3 days, which is usually plenty of time before they disappear! If you refrigerate, they last about a week but may lose a little softness, so bring them back to room temp before serving.

Freezing

These cookie dough portions freeze beautifully. I wrap each rolled dough packet tightly in plastic and foil, freeze for up to 3 months, then thaw overnight in the fridge before cutting and baking. The baked cookies don’t freeze as well, so I prefer freezing dough if I want to bake fresh cookies later.

Reheating

To freshen up cookies that have lost a little softness, I pop them in a preheated 300°F oven for 3-5 minutes—just enough to warm through without drying out. They come out tasting almost like freshly baked!

FAQs

Final Thoughts

This Raspberry Sugar Cookies Recipe is one of those special gems in my collection that always impresses guests and brings a little extra joy to snack time. I used to struggle to find sugar cookies with real fruit flavor and soft texture until I discovered the magic of freeze-dried raspberries and cream cheese together. You’ll enjoy how easy the dough is to work with and the beautiful result at the end. I genuinely recommend giving this recipe a whirl next time you need a sweet treat that’s a little different and totally delicious — I promise it won’t disappoint!

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