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.