Introduction

These Raspberry Sugar Cookies are a delightful twist on a classic favorite, featuring the vibrant flavor and color of freeze-dried raspberries. Soft, creamy, and perfectly sweet, they are ideal for any occasion, especially when decorated with a touch of chocolate and extra raspberry powder.

Raspberry Sugar Cookies Recipe - Recipe Image

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
Extra freeze-dried raspberry powder, for garnish

Instructions

Step 1: Using a blender or food processor, process the freeze-dried raspberries into a powder. You should have about 1/2 cup. Save some extra powder to use as garnish later.
Step 2: In a large bowl, whisk together the raspberry powder, flour, baking powder, and salt. Set this dry mixture aside.
Step 3: In another large bowl, beat the softened butter and cream cheese together on medium-high speed using a handheld or stand mixer fitted with a paddle attachment. Beat until smooth and creamy, about 2 minutes.
Step 4: Add the granulated sugar and continue beating until the mixture is fluffy and combined, about 1 minute.
Step 5: Add the egg, vanilla extract, and optional almond extract, then beat on high speed until fully combined, about 1 minute. Scrape down the bowl sides and bottom as needed, then beat again briefly.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. The dough will be very soft and creamy.
Step 7: Generously flour your hands and rolling pin. Divide the dough into two equal pieces. Roll each portion out on lightly floured parchment paper or a silicone baking mat to about 1/4-inch thickness. The shape can be any you like, as long as the thickness is even.
Step 8: Lightly dust one rolled-out dough with flour and place parchment paper on top to prevent sticking. Place the second rolled dough on top. Cover with plastic wrap or aluminum foil and refrigerate for at least 2 hours or up to 2 days.
Step 9: When ready, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats. Remove the dough from the refrigerator and separate the layers carefully if needed.
Step 10: Use cookie cutters to cut shapes from the dough. Re-roll any scraps and continue cutting until all dough is used.
Step 11: Arrange cookies 3 inches apart on the baking sheets. Bake for 12–13 minutes, until edges are very lightly browned. Rotate sheets halfway through if your oven has hot spots.
Step 12: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before decorating.
Step 13: For optional chocolate decoration, melt the chopped chocolate in a double boiler or microwave in 20-second intervals, stirring until smooth.
Step 14: Dip or drizzle the cooled cookies with melted chocolate. Sprinkle with extra freeze-dried raspberry powder if desired. Allow chocolate to set in the refrigerator (20–30 minutes) or at room temperature.

Tips & Variations

Substitute almond extract with lemon zest for a fresh citrus twist.
Use colored sugar or sprinkles alongside raspberry powder for extra decoration.
If you don’t have cream cheese, try substituting with an equal amount of unsalted butter for a different texture.
To avoid sticking, always flour your rolling surface and rolling pin well.

Storage

Store the baked cookies in an airtight container at room temperature for up to 5 days. If decorated with chocolate, keep them in a cool place or refrigerate to prevent melting. To enjoy warm cookies, reheat briefly in a microwave—about 10 seconds should do.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries contain moisture which will alter the dough texture and baking results. Freeze-dried raspberries are preferred for their concentrated flavor and dryness that work well in cookie dough.

Why is cream cheese used in the dough?

Cream cheese adds a soft, tender texture and a subtle tang that balances the sweetness, resulting in rich and moist cookies.

Raspberry Sugar Cookies Recipe

Print Recipe

★★★★★

4.4 from 115 reviews

These Raspberry Sugar Cookies are delicate, tender, and infused with the natural tartness of freeze-dried raspberries, combined with a creamy blend of butter and cream cheese for a rich texture. Finished with optional chocolate decorations and a dusting of vibrant raspberry powder, they make a delightful treat perfect for any occasion.

Author: Tara
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 2 hours 33 minutes
Yield: Approximately 30–40 cookies depending on size 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry 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

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

Make Raspberry Powder: Using a blender or food processor, process the freeze-dried raspberries into a fine powder yielding about 1/2 cup. Set aside some extra powder for garnish if desired.
Combine Dry Ingredients: In a large bowl, whisk together the raspberry powder, all-purpose flour, baking powder, and salt until evenly mixed. Set this dry mixture aside.
Cream Butter and Cream Cheese: In another large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat softened butter and cream cheese on medium-high speed until smooth and creamy, about 2 minutes. Then add granulated sugar and beat until fluffy and combined, about 1 minute.
Add Eggs and Flavorings: Mix in the egg, vanilla extract, and optional almond extract. Beat on high speed until all ingredients are fully combined, scraping the bowl as needed.
Incorporate Dry Ingredients: Add the flour mixture 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 dough into two equal portions. Roll each portion on a lightly floured surface (parchment paper or silicone mat) to about 1/4-inch thickness, keeping the shape even.
Chill the Dough: Dust one rolled dough lightly with flour, then layer the second rolled dough on top, separated by parchment to prevent sticking. 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). Line baking sheets with parchment or silicone mats. Using cookie cutters, cut shapes from the chilled dough. Re-roll scraps and continue cutting until all dough is used.
Bake: Arrange cookies 3 inches apart on baking sheets. Bake for 12–13 minutes until edges are just lightly browned. Rotate sheets halfway if needed. Cool cookies on sheets for 5 minutes, then transfer to wire racks to cool completely.
Melt Chocolate for Decoration (Optional): Melt chopped chocolate using a double boiler or microwave in 20-second increments, stirring until smooth.
Decorate Cookies: Dip cooled cookies in melted chocolate and/or drizzle chocolate over them. Sprinkle with additional freeze-dried raspberry powder if desired. Let chocolate set in refrigerator for 20–30 minutes or at room temperature.
Storage: Store cookies tightly covered at room temperature to keep fresh.

Notes

Freeze-dried raspberry powder adds natural raspberry flavor without moisture, keeping cookies tender.
Chilling the dough is essential for easier handling and better texture.
Rolling between parchment or silicone mats prevents sticking and ensures even thickness.
Use any cookie cutter shape as preferred; hearts are recommended for a charming touch.
Chocolate decoration is optional but adds a lovely flavor and visual appeal.
Cookies can be stored covered at room temperature for several days.

Keywords: Raspberry Sugar Cookies, freeze-dried raspberries, cream cheese cookies, chocolate dipped cookies, fruit flavored cookies, raspberry dessert, holiday cookies, homemade sugar cookies