Description
These Raspberry Sugar Cookies are a delightful twist on classic sugar cookies, infused with the vibrant flavor and color of freeze-dried raspberries. The dough is enriched with cream cheese and butter, creating a soft and creamy texture. After chilling, the cookies are baked to a perfect light golden brown and can be optionally decorated with melted chocolate and extra raspberry powder for an elegant finish. Perfect for festive occasions or anytime you crave a fruity, sweet treat.
Ingredients
Main 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
Garnish
- 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 extra powder for garnish in the final step.
- Mix Dry Ingredients: In a large bowl, whisk together the raspberry powder, all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Cheese: In a separate large bowl, beat the softened butter and cream cheese together on medium-high speed with a handheld or stand mixer fitted with a paddle attachment until smooth and creamy, approximately 2 minutes. Add granulated sugar and beat until fluffy, about 1 minute. Then add the egg, vanilla extract, and almond extract if using; beat on high speed until the mixture is fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be soft and creamy.
- Roll Out Dough: Generously flour your hands and rolling pin. Divide the dough into two equal parts. Roll each piece out on lightly floured parchment paper or a silicone baking mat to about 1/4-inch thickness. Shapes can vary but maintain even thickness.
- Layer and Chill: Dust one rolled-out dough piece lightly with flour, place a piece of parchment on top to prevent sticking, then layer the second piece of dough on top. Cover with plastic wrap or foil and refrigerate for at least 2 hours, up to 2 days.
- Cut Cookies: Preheat oven to 350°F (177°C). Remove the top dough layer carefully, peel off parchment if stuck. Using cookie cutters, cut dough into desired shapes. Re-roll scraps as needed to cut more cookies.
- Bake Cookies: Arrange cookies on baking sheets lined with parchment paper or silicone mats, spaced 3 inches apart. Bake for 12-13 minutes until edges are very lightly browned. Rotate sheets halfway if your oven has hot spots. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- Optional Chocolate Decoration: Melt chopped semi-sweet and/or white chocolate using a double boiler or microwave in 20-second increments, stirring until smooth. Dip or drizzle cooled cookies with melted chocolate. Sprinkle with extra raspberry powder if desired. Let chocolate set in the 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
- The freeze-dried raspberry powder adds natural color and intense raspberry flavor without moisture.
- Chilling the dough for at least 2 hours helps with easier cutting and maintains cookie shape.
- You can use any cookie cutter shape; hearts are a popular choice for these cookies.
- For easy melting, use a double boiler or microwave in short increments to avoid burning chocolate.
- Cookies can be stored in an airtight container at room temperature or refrigerated; allow chilled cookies to come to room temperature before eating for best texture.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
