Introduction

Raspberry Sugar Cookies combine the sweet, buttery richness of a classic sugar cookie with the bright, tangy flavor of real freeze-dried raspberries. These soft, delicate treats are perfect on their own or dressed up with a luscious chocolate drizzle and extra raspberry powder for a beautiful finishing touch.

The image shows a baking tray lined with white parchment paper holding eight heart-shaped sugar cookies. Each cookie has a pale beige base with a sparkling layer of fine red and white sugar crystals on top. Dark brown chocolate drizzle stripes run diagonally across the surface of each cookie, adding texture. Around the cookies are a few fresh red raspberries, adding a bright pop of color. The tray has a golden rim and rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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)
For the Chocolate Topping (Optional):
- 4 oz semi-sweet or white chocolate, chopped
- Extra freeze-dried raspberry powder for garnish

Instructions

Step 1: 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.
Step 2: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 3: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Step 4: Using an electric mixer, cream the softened butter and cream cheese together on medium speed for about 2 minutes until light and fluffy.
Step 5: Add the granulated sugar to the butter mixture and beat for another 2 minutes until well incorporated and creamy.
Step 6: Beat in the egg, vanilla extract, and almond extract (if using) until just combined—avoid overmixing.
Step 7: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
Step 8: Fold in both the raspberry powder and chopped pieces by hand using a wooden spoon, mixing just until evenly distributed.
Step 9: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 10: Bake for 11-13 minutes, until the edges are set but centers still look slightly underbaked—they will continue cooking on the hot pan.
Step 11: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 12: For the optional chocolate topping, melt the chocolate in 30-second intervals in the microwave, stirring between each until smooth. Drizzle over cooled cookies and sprinkle with extra raspberry powder.

Tips & Variations

Use almond extract sparingly or omit it if you prefer a purely vanilla flavor.
Freeze-dried raspberries provide intense flavor without adding moisture—avoid substituting with fresh raspberries to keep the dough consistency right.
For a festive touch, use white chocolate and garnish with freeze-dried raspberry powder and a few whole raspberries.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If topped with chocolate, keep them in a cool place to prevent melting. For longer storage, freeze the cookies in a sealed container for up to 3 months; thaw at room temperature before serving.

How to Serve

The image shows round cookies with two main halves: one half is deep red and textured with coarse sugar crystals, while the other half is pale pink with diagonal lines of bright pink sugar crystals for decoration. The colors create a clear contrast between the darker and lighter sides. The cookies are placed on a white marbled surface, and the texture of the sugar crystals adds a sparkling effect, making them look festive and vibrant. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute freeze-dried raspberries with raspberry jam or fresh raspberries?

Freeze-dried raspberries are best for this recipe because they add concentrated flavor without extra moisture, which helps maintain the cookie’s texture. Fresh raspberries or jam would add moisture and could alter the dough consistency, resulting in softer, less structured cookies.

Can I make these cookies dairy-free?

To make these cookies dairy-free, substitute the butter and cream cheese with plant-based alternatives like vegan butter and dairy-free cream cheese. Keep in mind this might slightly change the texture and flavor but will still yield delicious cookies.