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
Scale
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.
