Description
These Raspberry Sugar Cookies are a delightful twist on classic sugar cookies, featuring the tangy sweetness of freeze-dried raspberries integrated into the dough. Soft and creamy with a subtle raspberry flavor, these cookies are perfect for any occasion and can be elegantly decorated with melted chocolate and extra raspberry powder for a beautiful, fruity finish.
Ingredients
Dry Ingredients
- 2 cups (56g) freeze-dried raspberries
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 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
- 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 garnishing later.
- Mix Dry Ingredients: In a large bowl, whisk together the raspberry powder, all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter, Cream Cheese and Sugar: In another large bowl, using a handheld or stand mixer with paddle attachment, beat the softened butter and cream cheese on medium-high speed until smooth and creamy, about 2 minutes. Add the granulated sugar and beat until fluffy and well combined, about 1 minute.
- Add Egg and Extracts: 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 as needed and beat again to ensure thorough mixing.
- Combine Wet and Dry Ingredients: Add the dry mixture to the wet mixture and mix on low speed until just combined. The dough will be very soft and creamy.
- Roll Out the Dough: Generously flour your hands and rolling pin. Divide dough into two equal portions. Roll each portion out on a lightly floured parchment paper or silicone baking mat to an even thickness of about 1/4 inch. The shape can be any as long as thickness is consistent.
- Layer and Chill the Dough: Lightly dust one rolled dough with flour and place a piece of parchment on top to prevent sticking. Place the second rolled dough on top. Cover with plastic wrap or foil and refrigerate for at least 2 hours and up to 2 days to firm up.
- Preheat and Cut Cookies: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Remove the chilled dough from the refrigerator and carefully peel apart the layers. Using cookie cutters, cut dough into shapes. Re-roll scraps as needed to use all dough.
- Bake Cookies: Arrange cookies 3 inches apart on baking sheets. Bake for 12–13 minutes until edges are very lightly browned. Rotate baking sheets halfway through baking if your oven has hot spots. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt Chocolate for Decorating: Melt chopped semi-sweet and/or white chocolate in a double boiler or microwave in 20-second increments, stirring until smooth and fully melted.
- Decorate Cookies: Dip or drizzle cooled cookies with melted chocolate. Sprinkle extra freeze-dried raspberry powder on top if desired. Allow chocolate to 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 in the refrigerator for up to 1 week.
Notes
- Freeze-dried raspberries are used to add natural raspberry flavor without moisture.
- Chilling the dough ensures easier cutting and helps maintain cookie shape.
- Rolling the dough between parchment paper helps prevent sticking and facilitates layering for chilling.
- Re-rolling dough scraps maximizes yield.
- Use room temperature ingredients for smooth mixing and better texture.
- Optional almond extract enhances flavor but can be omitted.
- Chocolate decoration adds a fancy touch and pairs well with raspberry flavor.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
