Raspberry Sugar Cookies are a bright, tender treat that fit busy schedules and beginner bakers alike. These cookies melt in your mouth with a subtle tang from real raspberries, not from artificial flavors. The natural pink hue makes them perfect for celebrations or a cheerful weekend bake. Simple ingredients come together quickly, and the result is bakery-worthy without the fuss. If you crave a soft cookie with a whisper of fruit, you’ve found your new go-to.
Table of Contents
Why You’ll Love These Raspberry Sugar Cookies
- They yield a tender, creamy texture that stays soft even days later.
- Real, sweet-tart raspberry flavor shines through each bite.
- The natural pink color looks pretty without coloring agents.
- They’re versatile for decorating with simple toppings.
- A hint of cream cheese adds depth and moisture to every cookie.
Ingredients + Notes/Substitutions
Wet ingredients:
- 1 cup (226 g) unsalted butter, softened
- 4 ounces (113 g) full-fat brick cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- Optional: 1 teaspoon almond extract
Dry ingredients:
- 3 cups (375 g) all-purpose flour, spooned and leveled
- 2 tablespoons (approximately 56 g) freeze-dried raspberries powder (see Notes)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Optional topping:
- 4-ounce bar semi-sweet or white chocolate, chopped (for dipping or drizzling)
- Extra freeze-dried raspberry powder for garnish
Notes & Substitutions
- Freeze-Dried Raspberries: Ground into powder for flavor and color; aim for about 1/2 cup powder. You can grind extra and use as a garnish. These are the key to the natural pink shade. Buy them online or in some grocery stores.
- No fresh, frozen, or regular dried fruit should replace freeze-dried raspberries here. They don’t have the same intensity or color.
- Other freeze-dried fruit options (strawberries, blueberries) can work in small amounts but will shift the flavor and color.
- Cream Cheese: Use full-fat brick cream cheese, softened to room temperature for a smooth dough. If you omit cream cheese, the cookies will be drier and less tender; you can substitute with extra butter plus a teaspoon of lemon juice for brightness, but the texture will change.
- Almond Extract: Optional for a nutty note. If you skip it, your cookies will still taste great.
Instructions
- Process freeze-dried raspberries into a fine powder using a blender or food processor; you should have about 1/2 cup. Extra powder can be ground and used for step 9 garnish.
- Whisk the raspberry powder, flour, baking powder, and salt in a large bowl; set aside.
- In a separate large bowl, beat butter and cream cheese on medium-high until smooth and creamy, about 2 minutes.
- Add sugar and beat until fluffy, about 1 minute.
- Beat in the egg, vanilla, and almond extract (if using) until combined, about 1 minute.
- Scrape the bowl as needed and mix again until the batter is uniform.
- Add the dry ingredients to the wet ingredients and mix on low until just combined; the dough will be soft and creamy.
- Generously flour your hands and rolling pin. Divide the dough into two equal portions.
- Roll each portion between lightly floured parchment papers or on a floured silicone mat to about 1/4-inch thickness. Top with parchment and chill for at least 2 hours, up to 2 days.
- When ready to bake, preheat the oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
- Remove the top dough sheet. If sticking, lift with parchment and gently separate. Cut shapes with cookie cutters; re-roll scraps and cut until used. Repeat with the second dough piece.
- Place cookies on sheets about 3 inches apart.
- Bake 12–13 minutes, until very lightly browned at the edges. If you have hot spots, rotate halfway through.
- Cool cookies on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Optional: Melt chocolate in a double boiler or microwave. Dip cooled cookies or drizzle with chocolate; place back on parchment to set.
- Optional: Dust with extra raspberry powder or sprinkles.
- Let the chocolate set in the fridge for 20–30 minutes or at room temperature.
Pro Tips for Perfect Raspberry Sugar Cookies
- Dough Consistency: Chill well to maintain shape and prevent spread.
- Rolling Dough: Flour hands and surface generously to prevent sticking.
- Prevent Spreading: Chill the dough after rolling, not before; rolling to even thickness helps shape retention.
- Don’t Overbake: Edges should be barely golden for the soft center.
- Grinding Raspberries: Sift out any large seeds for a smoother texture.
- Room Temperature Ingredients: Critical for a smooth, cohesive dough.
Serving, Storage, & Variations
Serving Suggestions
- Enjoy plain to savor pure raspberry flavor.
- Dip in melted dark or white chocolate for a fancy touch.
- Drizzle with chocolate and finish with sprinkles.
- Pair with raspberry buttercream for a mini cake feeling.
Storage & Freezing
- Store baked cookies airtight at room temperature for up to 3 days.
- Refrigerate for up to 1 week for extended freshness.
- Freeze plain or decorated cookies (decorate first, if you like).
- Freeze unbaked dough discs for later; thaw before baking.
- Thaw cookies on the counter or at room temperature before serving.
Flavor Variations
- Replace raspberries with other freeze-dried fruits (strawberry, blueberry, mango).
- Adjust or omit almond extract according to taste.
- Add a touch of lemon zest for a bright citrus note.
Nutrition
This section provides an estimate. Values depend on slice size and toppings.
| Per cookie (approx) | Calories | Fat | Carbs | Protein | Sugar |
|---|---|---|---|---|---|
| Raspberry Sugar Cookie with topping | 85 | 5 g | 11 g | 2 g | 6 g |
Note: Nutritional data are estimates. For accuracy, use your preferred online calculator with exact ingredient weights.
FAQ
Can I make these as drop cookies?
This dough is designed for cut-out shapes with well-defined edges. Dropping the dough will yield flatter cookies that don’t hold the same decorative shapes or frosting appeal.
Why are my cookies tart?
The tartness comes from the natural raspberry flavor and the cream cheese tang. If you want a milder finish, reduce the amount of raspberries powder by a teaspoon and balance with a touch more sugar in the batter.
My cookies turned brown, not pink. Why?
Overbaking or oven hotspots can dull the pink tint. Bake until the edges are just barely golden and rotate sheets halfway through to ensure even color.
Conclusion
Raspberry Sugar Cookies deliver a delightful trifecta: soft texture, fresh berry brightness, and a charming natural pink. The cream cheese touch enhances moisture and flavor, while the simple steps keep baking approachable for busy parents and beginners. Give this recipe a try, share your results, and tell us how you decorated your cookies. Happy baking, and enjoy the berry-tinted perfection.
Soft & Naturally Flavored Raspberry Sugar Cookies
These delightful raspberry sugar cookies are soft, naturally flavored with freeze-dried raspberries, and offer an optional chocolate topping for an extra touch of indulgence. They are perfect for special occasions or a sweet treat.
Equipment
- Blender or food processor
- Large bowl
- Handheld or Stand Mixer
- Paddle Attachment
- Rolling Pin
- Parchment paper
- Silicone Baking Mats
- Cookie cutters
- Baking sheets
- Cooling rack
- Double boiler (optional)
- Microwave (optional)
Ingredients
Main Ingredients
- 2 cups freeze-dried raspberries (56g)
- 3 cups all-purpose flour (375g, spooned & leveled)
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter (16 Tbsp; 226g), softened to room temperature
- 4 ounces full-fat brick cream cheese (113g), softened to room temperature
- 1 cup granulated sugar (200g)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract optional
Optional Chocolate Topping
- 4 ounce bar semi-sweet and/or white chocolate (113g), coarsely chopped
- extra freeze-dried raspberry powder for garnish
Instructions
Instructions
- Process freeze-dried raspberries into a powder using a blender or food processor, yielding about 1/2 cup; extra powder can be reserved for garnish.
- Whisk together the raspberry powder, flour, baking powder, and salt in a large bowl and set aside.
- In a separate large bowl, beat softened butter and cream cheese until smooth, then add granulated sugar and beat until fluffy. Incorporate the egg, vanilla extract, and optional almond extract, beating until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined; the dough will be very soft.
- Generously flour your hands and rolling pin, then divide the dough into two equal portions and roll each portion to 1/4-inch thickness on parchment paper or a silicone mat.
- Lightly dust one rolled-out dough portion with flour, cover it with parchment paper, then place the second dough portion on top before covering with plastic wrap and refrigerating for at least 2 hours or up to 2 days.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats; remove chilled dough, cut into shapes with a cookie cutter, and re-roll scraps until all dough is used.
- Arrange cookies 3 inches apart on baking sheets, bake for 12–13 minutes until edges are lightly browned, rotating halfway if needed, then cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
- For optional decorating, melt chopped chocolate using a double boiler or microwave, then dip cooled cookies or drizzle them with melted chocolate.
- If desired, sprinkle with extra freeze-dried raspberry powder or sprinkles, then allow the chocolate to set in the refrigerator for 20-30 minutes or at room temperature.
- Store cookies tightly covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Notes
You can grind extra freeze-dried raspberry powder for garnish. The dough will be very soft and creamy. Generously flour your hands and rolling pin when handling the dough. Chilling the dough for at least 2 hours is crucial for easier handling and shape retention. Re-roll dough scraps to maximize the number of cookies. Rotate baking sheets halfway through baking if your oven has hot spots. Allow cookies to cool completely before decorating. Cookies stay fresh tightly covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
