Raspberry Sugar Cookies
These delightful Raspberry Sugar Cookies are a perfect blend of sweet and tangy flavors from freeze-dried raspberries, set in a buttery sugar cookie base.
Servings: 24 cookies
Calories: 150kcal
Ingredients
For the cookies
- 2 cups freeze-dried raspberries, divided For an intense raspberry flavor and color.
- 3 cups all-purpose flour (spooned and leveled) The perfect base for cookies.
- 1.5 teaspoons baking powder To help the cookies rise.
- 0.5 teaspoon salt Elevates flavors and balances sweetness.
- 1 cup unsalted butter, softened Provides richness and a tender crumb.
- 4 oz cream cheese, softened Adds moisture and a subtle tang.
- 1 cup granulated sugar For sweetness and crisp edges.
- 1 large egg, room temperature Binds ingredients together.
- 1 teaspoon pure vanilla extract For warmth and aroma.
- 1 teaspoon almond extract (optional) Adds a nutty depth of flavor.
- 4 oz semi-sweet or white chocolate, chopped For a decadent topping.
- extra freeze-dried raspberry powder for garnish
Instructions
Preparation
- Crush 1½ cups of freeze-dried raspberries into a fine powder using a food processor or mortar and pestle. Coarsely chop the remaining ½ cup for texture. Set both aside.
Preheat the Oven
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Creaming the Mixture
- Using an electric mixer, cream the softened butter and cream cheese together on medium speed for about 2 minutes until light and fluffy.
Incorporate Sugar
- Add the granulated sugar to the butter mixture and beat for another 2 minutes until well incorporated and creamy.
Add Egg and Extracts
- Beat in the egg, vanilla extract, and almond extract (if using) until just combined.
Combine the Mixtures
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
Add Raspberries
- Fold in both the raspberry powder and chopped pieces by hand using a wooden spoon.
Shape the Cookies
- Drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies
- Bake for 11-13 minutes until the edges are set, but the centers still look slightly underbaked.
Cooling the Cookies
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optional Topping
- Melt the chopped chocolate in 30-second intervals in the microwave, then drizzle it over the cooled cookies and sprinkle with extra raspberry powder.
Notes
Chill the dough for 30 minutes before baking to help keep shape. Use fresh raspberries if freeze-dried is unavailable. Enhance flavor with flavored chocolates.