Raspberry Sugar Cookies (Real Flavor)
These raspberry sugar cookies are soft, buttery, and bursting with vibrant fruit flavor thanks to freeze-dried raspberries blended right into the dough. Finished with a touch of chocolate drizzle or raspberry powder, they’re the perfect treat for any occasion.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 cups freeze-dried raspberries 56g, blended into powder
- 3 cups all-purpose flour 375g, spooned and leveled
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter 226g, softened to room temperature
- 4 ounces cream cheese 113g, full-fat brick, softened
- 1 cup granulated sugar 200g
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract optional
- 4 ounces semi-sweet and/or white chocolate 113g, coarsely chopped
- to taste freeze-dried raspberry powder for garnish
Instructions
Instructions
- Preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
- Grind the freeze-dried raspberries in a food processor into fine powder. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, and raspberry powder.
- Using a hand or stand mixer, beat the butter and cream cheese on high for about 2 minutes until smooth.
- Add the granulated sugar and beat again on high for another 2 minutes until fluffy.
- Mix in the egg, vanilla, and almond extract (if using). Scrape the sides to ensure it's fully combined.
- Gradually add your dry ingredients on low speed and mix just until combined.
- Roll dough into 1.5 tablespoon-sized balls and place 2 inches apart on baking sheets.
- Bake for 12–13 minutes or until the edges are lightly golden and the centers are still soft. Let cool 5 minutes on pan.
- Cool completely on wire rack before garnishing with chocolate and raspberry powder, if desired.
Notes
Feel free to dip cooled cookies in dark chocolate and sprinkle with freeze-dried raspberry powder for an elegant finish.