Description
Delightfully tender raspberry sugar cookies made with freeze-dried raspberry powder for a burst of fruity flavor. These soft, creamy cookies are easy to prepare, chill, and bake to perfection, then optionally decorated with melted chocolate and extra raspberry powder for a beautiful finish.
Ingredients
Scale
Cookie Dough
- 2 cups (56g) freeze-dried raspberries
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 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
Optional Chocolate Topping
- 4-ounce bar (113g) semi-sweet and/or white chocolate, coarsely chopped
- Extra freeze-dried raspberry powder, for garnish
Instructions
- Prepare Raspberry Powder: Using a blender or food processor, process the freeze-dried raspberries into a fine powder, yielding about 1/2 cup. Reserve some extra powder for garnish if desired.
- Mix Dry Ingredients: Whisk together the raspberry powder, all-purpose flour, baking powder, and salt in a large bowl. Set aside for later use.
- Cream Butter and Cheese: In a separate large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese on medium-high speed until completely smooth and creamy, about 2 minutes.
- Add Sugar and Flavorings: Add granulated sugar to the butter and cream cheese mixture and beat until fluffy and combined, about 1 minute. Then add the egg, vanilla extract, and almond extract if using. Beat on high speed until combined, about 1 minute, scraping down the bowl as needed.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. The dough will be very soft and creamy at this stage.
- Roll Out Dough: Generously flour hands and rolling pin. Divide the dough into 2 equal parts. Roll each piece between parchment paper or on a silicone baking mat to about 1/4-inch thickness, shaping as desired.
- Chill Dough Layers: Lightly flour one rolled-out dough layer, cover with parchment, 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, to firm up.
- Preheat and Cut Cookies: Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. Remove top dough layer from fridge, carefully separate if stuck. Using a cookie cutter, cut desired shapes. Re-roll scraps to use all dough.
- Bake Cookies: Arrange cookies 3 inches apart on baking sheets. Bake for 12–13 minutes or until edges are very lightly browned. Rotate sheets if needed for even baking. Cool on baking sheets 5 minutes, then transfer to racks to cool completely.
- Optional Chocolate Decoration: Melt chopped chocolate in a double boiler or microwave in 20-second increments, stirring until smooth. Dip or drizzle cooled cookies with melted chocolate. Garnish with extra raspberry powder if desired. Allow chocolate to set in refrigerator for 20–30 minutes or at room temperature.
- Storage: Store cookies tightly covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Notes
- Use a rolling pin or adjustable rolling pin for even dough thickness.
- A heart-shaped cookie cutter is recommended for charming shapes.
- Freeze-dried raspberries add a natural intense raspberry flavor and can be found online or in specialty stores.
- Use a cooling rack to help cookies cool evenly and prevent sogginess.
- If melting chocolate, a double boiler ensures gentle heat and prevents burning.
- Refer to available cookie baking tutorials if unfamiliar with creaming butter and sugar.
- Cookies can be decorated with semi-sweet, white, or a combination of chocolates for variety.
- Extra raspberry powder can be used as garnish to enhance appearance and flavor.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
