Why Make This Recipe
Raspberry Sugar Cookies are a delightful treat that combines the sweetness of sugar cookies with the tartness of fresh raspberries. These cookies are not just visually appealing with their beautiful pink color, but they also burst with real raspberry flavor in every bite. Perfect for any occasion, they can be enjoyed as a snack, a dessert, or even a party favorite. Plus, the addition of cream cheese gives them an extra softness that makes them simply irresistible.
How to Make Raspberry Sugar Cookies
Ingredients
- 2 cups freeze-dried raspberries, divided
- 3 cups all-purpose flour (spooned and leveled)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract (optional)
- 4 oz semi-sweet or white chocolate, chopped
- Extra freeze-dried raspberry powder for garnish
Directions
I start by crushing 1½ cups of the freeze-dried raspberries into a fine powder using a food processor or mortar and pestle, then coarsely chop the remaining ½ cup for texture. Set both aside. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a medium bowl, I whisk together the flour, baking powder, and salt until well combined.
Using an electric mixer, I cream the softened butter and cream cheese together on medium speed for about 2 minutes until light and fluffy. Add the granulated sugar to the butter mixture and beat for another 2 minutes until well incorporated and creamy. Beat in the egg, vanilla extract, and almond extract (if using) until just combined – don’t overmix at this stage. I gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
Fold in both the raspberry powder and chopped pieces by hand using a wooden spoon, mixing just until evenly distributed throughout the dough. Using a cookie scoop or tablespoon, I drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 11-13 minutes, until the edges are set but centers still look slightly underbaked – they’ll continue cooking on the hot pan. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. For the optional chocolate topping, I melt the chocolate in 30-second intervals in the microwave, then drizzle it over cooled cookies and sprinkle with extra raspberry powder.
How to Serve Raspberry Sugar Cookies
Serve these Raspberry Sugar Cookies on a pretty platter for a lovely presentation. They are great on their own or paired with a glass of milk or a cup of tea. You can also add a scoop of vanilla ice cream on the side for an extra special treat.
How to Store Raspberry Sugar Cookies
To store your Raspberry Sugar Cookies, place them in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze the cookies in a freezer-safe bag. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Raspberry Sugar Cookies
- Make sure your butter and cream cheese are at room temperature for the best mixing.
- Don’t skip the chilling time; it helps the flavors meld together.
- Use fresh-quality freeze-dried raspberries for a more intense flavor.
- Adjust the sweetness by adding more or less sugar if desired.
Variation
Feel free to experiment with different flavors! You could replace the raspberries with other freeze-dried fruits like strawberries or blueberries. You can also try adding nuts or a splash of lemon extract for a different twist.
FAQs
1. Can I use fresh raspberries instead of freeze-dried?
While fresh raspberries are delicious, they will add more moisture to the dough. It’s best to stick with freeze-dried raspberries for this recipe.
2. How do I know when the cookies are done baking?
Look for the edges that are set and slightly golden, while the centers may appear a little soft. They will firm up as they cool.
3. Can I make these cookies ahead of time?
Yes! You can pre-make the dough, chill it, and then scoop and bake the cookies when you’re ready. You can also freeze the baked cookies for later enjoyment.
Raspberry Sugar Cookies
Ingredients
Method
- Crush 1½ cups of freeze-dried raspberries into a fine powder using a food processor or mortar and pestle, then chop the remaining ½ cup coarsely for texture. Set both aside.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Using an electric mixer, cream the softened butter and cream cheese together on medium speed for about 2 minutes until light and fluffy.
- Add the granulated sugar to the butter mixture and beat for another 2 minutes until well incorporated and creamy.
- Beat in the egg, vanilla extract, and almond extract (if using) until just combined without overmixing.
- Gradually add the flour mixture to the wet ingredients and mix on low speed until a soft dough forms.
- Fold in both the raspberry powder and chopped pieces by hand using a wooden spoon until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 11-13 minutes until the edges are set but the centers still look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the optional chocolate topping, melt the chocolate in 30-second intervals in the microwave, drizzle it over cooled cookies, and sprinkle with extra raspberry powder.