If you are searching for a delightful treat that combines fruity brightness with buttery richness, this Raspberry Sugar Cookies Recipe is exactly what you need. These cookies bring the perfect balance of sweet and tart, highlighted by the natural tang of freeze-dried raspberries ground into a vivid powder. With a soft, tender texture thanks to cream cheese and butter, these cookies are a true crowd-pleaser for every occasion, whether it’s tea time, a festive gathering, or just a cozy indulgence. Let me take you through this delicious journey where the raspberry flavor bursts with every bite, leaving you craving more.
Ingredients You’ll Need
For this Raspberry Sugar Cookies Recipe, you only need simple, everyday ingredients, but each one adds its magic to the final cookie. The careful choice and quality of flour, butter, and freeze-dried raspberries ensure a beautiful texture and enchanting flavor.
- Freeze-dried raspberries (2 cups/56g): These deliver concentrated raspberry flavor and natural color without any added moisture.
- All-purpose flour (3 cups/375g): Provides structure while keeping the cookies soft and delicate.
- Baking powder (1 and 1/2 teaspoons): Helps the cookies rise just enough for a perfect crumb.
- Salt (1/2 teaspoon): Balances the sweetness and enhances overall flavor.
- Unsalted butter (1 cup/226g), softened: Adds richness and tenderness.
- Full-fat brick cream cheese (4 ounces/113g), softened: Creates a tender crumb and slight tang that complements the raspberries.
- Granulated sugar (1 cup/200g): Sweetens evenly and aids in achieving a light texture.
- Large egg (1), room temperature: Binds ingredients and adds moisture.
- Pure vanilla extract (1 teaspoon): Adds warmth and depth of flavor.
- Almond extract (optional, 1 teaspoon): Enhances the nutty notes and complements the raspberry beautifully.
- Semi-sweet and/or white chocolate (4-ounce bar/113g), coarsely chopped: For an optional decadent drizzle or dip that pairs perfectly with the fruity cookies.
- Extra freeze-dried raspberry powder: For a pretty final garnish with an extra punch of fruity color and flavor.
How to Make Raspberry Sugar Cookies Recipe
Step 1: Make the Raspberry Powder
Start by blitzing the freeze-dried raspberries in a blender or food processor until you get a fine, vibrant powder. This powder is the heart of the Raspberry Sugar Cookies Recipe, infusing the dough with natural raspberry flavor and a beautiful pink flecked color that will wow anyone who takes a bite.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the raspberry powder, all-purpose flour, baking powder, and salt. This ensures even distribution so each cookie gets that perfect hint of raspberry in every bite.
Step 3: Cream Butter, Cream Cheese, and Sugar
Using a stand mixer or handheld mixer with a paddle attachment, beat the softened butter and cream cheese on medium-high speed until the mixture turns smooth and creamy—usually around 2 minutes. Then add granulated sugar, beating until the texture becomes fluffy and light. This step is crucial for creating that soft, tender cookie texture you’ll love.
Step 4: Add Eggs and Extracts
Incorporate the egg, vanilla extract, and almond extract if you’re using it. Beat on high speed until everything is beautifully combined, scraping down the bowl as needed. This gives the dough its richness and aromatic depth, making the raspberry flavor pop even more.
Step 5: Combine Wet and Dry Ingredients
Slowly mix the dry ingredients into the wet mixture on low speed. The dough will be very soft and creamy—that’s exactly what you want! This step melds the raspberry powder into the dough so every bite bursts with flavor.
Step 6: Roll Out the Dough and Chill
Flour your hands and rolling pin generously to handle the soft dough. Divide the dough into two equal parts and roll each out evenly to about 1/4 inch thickness on parchment paper or a silicone mat. Stack the two layers with a floured top sheet of parchment and cover with plastic wrap or foil, then chill for at least 2 hours or up to 2 days. The chilling helps the dough firm up, making cutting shapes easier and allowing flavors to meld beautifully.
Step 7: Cut and Bake the Cookies
Preheat your oven to 350°F (177°C). Remove the top dough layer carefully, then use cookie cutters to cut out charming shapes—hearts are a wonderful choice for an extra touch of love. Lay the cookies on lined baking sheets spaced about 3 inches apart for even baking. Bake for 12 to 13 minutes until the edges just start to turn a delicate golden hue. Let them cool on the sheet before transferring to a wire rack to cool completely.
Step 8: Optional Chocolate Decoration
If you want to make your Raspberry Sugar Cookies Recipe extra special, melt the chopped chocolate using a double boiler or microwave, then dip or drizzle the cooled cookies. Finish by sprinkling extra raspberry powder or fun sprinkles for a colorful and flavorful finish. Chill until the chocolate sets perfectly.
How to Serve Raspberry Sugar Cookies Recipe
Garnishes
Adding a sprinkle of extra freeze-dried raspberry powder atop the cookies right after decorating creates a stunning visual and a burst of intensified raspberry flavor. Alternatively, a light dusting of powdered sugar adds a snowy, festive touch.
Side Dishes
These cookies pair wonderfully with a hot cup of tea, chamomile or green tea especially, as their delicate flavors complement the raspberry notes. They also make an elegant dessert alongside a scoop of vanilla ice cream or a dish of lemon sorbet for a refreshing contrast.
Creative Ways to Present
Arrange these cookies in a beautiful tiered cookie stand for parties or gift them in clear cellophane bags tied with a vibrant ribbon for a personal touch. You might even sandwich cream or raspberry jam between two cookies for a delightful cookie sandwich twist!
Make Ahead and Storage
Storing Leftovers
To keep your Raspberry Sugar Cookies Recipe fresh and soft, store them in an airtight container at room temperature for up to three days. If you like a firmer bite or want them to last a little longer, refrigeration extends freshness up to one week without compromising flavor.
Freezing
You can freeze baked cookies or unbaked dough. For baked cookies, place them in a single layer on a baking sheet, freeze until hard, then transfer to freezer bags for up to 3 months. Dough can be tightly wrapped and frozen for similar durations—just thaw in the refrigerator before baking.
Reheating
When you’re ready to enjoy, warm the cookies in a preheated oven at 300°F for 3-5 minutes, which refreshes their softness and aroma. Avoid microwaving, as it can make the cookies rubbery or stale quickly.
FAQs
Can I use fresh raspberries instead of freeze-dried in the Raspberry Sugar Cookies Recipe?
Fresh raspberries contain too much moisture and will alter the dough’s texture, making it too wet and sticky. Freeze-dried raspberries are perfect because they provide intense flavor without adding moisture, which is essential for these cookies.
What if I don’t have cream cheese; can I leave it out?
The cream cheese is key to creating a soft, tender crumb with a slight tang that enhances the raspberry flavor. Omitting it will affect texture and taste, so it’s best to include it if possible.
Can I make the dough without almond extract?
Absolutely! Almond extract is optional but adds a wonderful complementary note to the raspberry. If you don’t have it or prefer not to use it, just stick with vanilla extract.
How do I prevent cookies from sticking when rolling out the dough?
Flouring your dough, rolling pin, and hands generously helps prevent sticking. Also, using parchment paper or a silicone baking mat is a game changer for rolling out soft dough smoothly.
Do these cookies freeze well after baking?
Yes, once cooled, they freeze beautifully. Just make sure to layer them with parchment paper to prevent sticking. When thawed and warmed slightly, they taste just as fresh as when first baked.
Final Thoughts
These Raspberry Sugar Cookies Recipe is truly a labor of love that pays off with every tender, flavorful bite. Whether you’re baking for loved ones, special occasions, or simply to brighten your day, these cookies will become a beloved staple in your recipe collection. Give them a try and watch how quickly they disappear—you’ll be glad you did!
Print
Raspberry Sugar Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 45 minutes
- Yield: 36 cookies
- Category: Dessert Cookies
- Method: Baking
- Cuisine: American
Description
Delightfully soft and flavorful raspberry sugar cookies made with freeze-dried raspberry powder for a natural fruity twist. These tender cookies blend cream cheese and butter for richness, with optional chocolate decorations for added indulgence. Perfect for special occasions or an everyday treat.
Ingredients
Dry Ingredients
- 2 cups (56g) freeze-dried raspberries
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1½ teaspoons baking powder
- ½ 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
- Prepare Raspberry Powder: Using a blender or food processor, process the freeze-dried raspberries into a fine powder, yielding about ½ cup. Reserve some extra powder for garnish later.
- Mix Dry Ingredients: In a large bowl, whisk together the raspberry powder, all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Cheese: In a separate large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter and cream cheese on medium-high speed until completely smooth and creamy, about 2 minutes.
- Add Sugar and Flavors: Add granulated sugar to the creamed mixture and beat until fluffy and incorporated, about 1 minute. Then add the egg, vanilla extract, and almond extract if using. Beat on high speed until just combined, about 1 minute, scraping the bowl as needed to ensure even mixing.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until fully combined. The dough should be very soft and creamy.
- Roll Out Dough: Generously flour your hands and rolling pin. Divide the dough into two equal portions. Roll each portion out on a lightly floured piece of parchment paper or a silicone baking mat to an even thickness of ¼ inch.
- Chill Dough Layers: Lightly dust one rolled dough portion with flour, then cover it with a piece of parchment paper to prevent sticking. Place the second rolled dough on top and cover with plastic wrap or aluminum foil. Refrigerate the dough layers for at least 2 hours or up to 2 days.
- Preheat and Cut Cookies: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Remove the chilled dough from the refrigerator carefully, peel apart, and use cookie cutters to cut into shapes. Re-roll scraps and continue cutting until all dough is used.
- Bake Cookies: Arrange cookies on the prepared baking sheets spaced 3 inches apart. Bake for 12–13 minutes until the cookies are very lightly browned around the edges. If your oven has hot spots, rotate sheets halfway through baking for even color.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- Optional Chocolate Decoration: Melt the chopped semi-sweet and/or white chocolate using a double boiler or microwave in 20-second increments, stirring after each. Dip cooled cookies in melted chocolate or drizzle with it. Sprinkle with extra raspberry powder if desired. Let chocolate set in the refrigerator for 20–30 minutes or at room temperature until firm.
- Storage: Store cookies tightly covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
Notes
- Freeze-dried raspberry powder adds natural raspberry flavor and beautiful color to the dough.
- Chilling the rolled dough layers helps ensure cleaner cookie cuts and prevents sticking.
- Re-rolling scraps maximizes cookie yield despite the seemingly small amount of dough.
- Use parchment paper or silicone mats for easier handling and cleanup.
- Chocolate decoration is optional but adds a lovely finishing touch.
- Store cookies properly to maintain their soft texture and freshness.
