Introduction

Raspberry Sugar Cookies offer a delightful twist on a classic favorite, combining the sweet tang of freeze-dried raspberries with a tender, buttery cookie base. These cookies are easy to make and can be topped with chocolate for an extra special treat.

A close-up of round cookies with a pink textured base layer, each cookie half-covered in smooth dark chocolate. The chocolate layer is decorated with white zigzag lines and sprinkled with red powder. One cookie is held by a woman's hand, showing a bite taken from the chocolate-covered side, revealing the crumbly pink interior. The cookies are arranged on a white plate that sits 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)
4 oz semi-sweet or white chocolate, chopped (optional for topping)
Extra freeze-dried raspberry powder for garnish (optional)

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 and 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 freeze-dried raspberry 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, drizzle over the cooled cookies, and sprinkle with extra raspberry powder.

Tips & Variations

For extra raspberry flavor, try folding in a teaspoon of raspberry extract along with the vanilla and almond extracts.
Use white chocolate for a sweeter contrast or semi-sweet chocolate for a richer topping.
If you don’t have freeze-dried raspberries, finely chopped dried cranberries can be a substitute, though the texture and flavor will differ.
Chilling the dough for 30 minutes before baking can help the cookies keep their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving. Chocolate-topped cookies should also be kept in a cool, dry place to prevent melting.

How to Serve

The image shows heart-shaped cookies on a tray lined with crumpled white parchment paper over a white marbled surface. Each cookie has two layers: the bottom layer is a pinkish-red cookie with a soft, slightly grainy texture, and the top layer is a glossy, dark chocolate coating covering half of the cookie. The chocolate half is decorated with thin, wavy white chocolate lines drizzled across it and sprinkled with small red crumbs for texture. The cookies are arranged close together in neat rows, highlighting their smooth, clean edges and even chocolate coating. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries contain moisture that can affect the dough’s texture and baking time. Freeze-dried raspberries are preferred for their concentrated flavor and crisp texture without adding extra moisture.

Can I make this dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before baking. Bring it to room temperature slightly before scooping and baking for best results.