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Raspberry Sugar Cookies (Real Flavor) Recipe

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★★★★★

4.8 from 90 reviews

These Raspberry Sugar Cookies combine the vibrant tartness of freeze-dried raspberries with a creamy, tender cookie base. Soft and slightly chewy with bursts of raspberry flavor and an optional luscious chocolate drizzle, these cookies make a delightful treat perfect for any occasion.

Ingredients

Scale

For the Cookies:

  • 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)

For the Chocolate Topping (Optional):

  • 4 oz semi-sweet or white chocolate, chopped
  • Extra freeze-dried raspberry powder for garnish

Instructions

  1. Prepare Raspberry Powder and Pieces: Crush 1½ cups of freeze-dried raspberries into a fine powder using a food processor or mortar and pestle, then coarsely chop the remaining ½ cup for a chunky texture. Set both aside for incorporation into the dough.
  2. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. This ensures even distribution of leavening and seasoning.
  4. Cream Butter and Cream Cheese: Using an electric mixer, beat the softened unsalted butter and cream cheese on medium speed for about 2 minutes until the mixture is light, fluffy, and smooth, setting the base for tender cookies.
  5. Add Sugar: Incorporate the granulated sugar into the creamed butter and cream cheese, continuing to beat for an additional 2 minutes until the mixture becomes creamy and well combined.
  6. Incorporate Egg and Extracts: Beat in the large egg, vanilla extract, and almond extract (if using) just until blended. Avoid overmixing to maintain the right cookie texture.
  7. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms without overworking.
  8. Fold in Raspberry Powder and Pieces: By hand, fold in the prepared raspberry powder and chopped freeze-dried raspberry pieces using a wooden spoon. Mix just until evenly incorporated to maintain texture and flavor bursts.
  9. Portion Dough onto Baking Sheets: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  10. Bake the Cookies: Bake the cookies for 11-13 minutes, until the edges are set but the centers still appear slightly underbaked. This ensures a soft and tender center as cookies continue cooking on the hot baking sheet after removal.
  11. Cool Cookies: Let the cookies sit on the baking sheet for 5 minutes post-baking to firm up, then transfer them to a wire rack to cool completely.
  12. Add Optional Chocolate Topping: Melt the chopped semi-sweet or white chocolate in 30-second intervals in the microwave, stirring between intervals. Drizzle the melted chocolate over the cooled cookies, and sprinkle with extra freeze-dried raspberry powder for garnish and added raspberry flavor.

Notes

  • Using freeze-dried raspberries adds intense flavor without moisture, preventing the dough from becoming too wet.
  • Do not overmix the dough once the flour is added to ensure tender cookies.
  • If you prefer, substitute almond extract with an equal amount of vanilla extract.
  • The chocolate topping is optional but adds a delicious contrast to the tart raspberry flavor.
  • Store cookies in an airtight container at room temperature for up to 5 days for best freshness.

Keywords: raspberry sugar cookies, freeze-dried raspberry cookies, raspberry cookies with cream cheese, chocolate raspberry cookies, soft raspberry cookies, easy sugar cookies

Find it online: https://annakocht.com/raspberry-sugar-cookies-real-flavor-recipe/