Introduction

Raspberry Sugar Cookies combine the tart sweetness of freeze-dried raspberries with a tender, buttery dough for a delightful treat. These cookies are perfect for any occasion, with an optional chocolate topping to add an extra layer of indulgence.

Several heart-shaped cookies are neatly placed on a white plate on a white marbled surface. Each cookie has a smooth pale pink icing base that covers the top, giving them a soft, matte finish. On top of this pink layer, a dark red berry jam is spread in thin stripes, creating a striped pattern across each heart. Tiny dark sprinkles add texture and contrast over the jam. Scattered around the cookies are fresh red raspberries, enhancing the color scheme and adding a fresh, natural touch. 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 the 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 combined.
Step 4: Using an electric mixer, cream the softened butter and cream cheese 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 creamy and well incorporated.
Step 6: Beat in the egg, vanilla extract, and almond extract (if using) until just combined, being careful not to overmix.
Step 7: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
Step 8: Fold in the raspberry powder and chopped raspberry pieces by hand using a wooden spoon, mixing just until evenly distributed.
Step 9: Drop rounded portions of dough onto the prepared baking sheets using a cookie scoop or tablespoon, spacing them about 2 inches apart.
Step 10: Bake for 11–13 minutes, until the edges are set but centers look slightly underbaked. They will continue to cook on the hot pan.
Step 11: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 12 (Optional): Melt the chopped chocolate in 30-second intervals in the microwave, stirring in between until smooth. Drizzle over cooled cookies and sprinkle with extra raspberry powder.

Tips & Variations

For a more intense raspberry flavor, increase the amount of freeze-dried raspberry powder.
If you don’t have almond extract, you can omit it or substitute with an extra ½ teaspoon vanilla extract.
Use white chocolate for a sweeter topping or semi-sweet chocolate for a richer contrast.
To keep cookies uniform in size, chill the dough for 30 minutes before baking.

Storage

Store raspberry sugar cookies in an airtight container at room temperature for up to 5 days. If you’ve added the chocolate topping, keeping the container in a cool place will prevent melting. For longer storage, freeze the cookies in a sealed container for up to 3 months. Let thaw at room temperature before serving.

How to Serve

The image shows several heart-shaped cookies arranged on a white marbled surface. Each cookie has two clear layers: the base layer is a light beige color with a smooth texture, while the top layer is a pink icing with a slightly rough finish. The cookies are decorated with thin dark red lines drizzled diagonally across the surface. Scattered between the cookies are fresh bright red raspberries with a bumpy texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute fresh raspberries for freeze-dried raspberries?

Freeze-dried raspberries provide concentrated flavor without adding moisture, which is important for cookie texture. Using fresh raspberries may make the dough too wet and affect baking results.

Do I have to add the chocolate topping?

No, the chocolate topping is optional. The cookies are delicious on their own with the raspberry flavor, but the chocolate adds a lovely complement if you want to make them extra special.