Name: Raspberry Sugar Cookies Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 2 h 33 min
Cuisine: American
Ingredients: 2 cups (56g) freeze-dried raspberries; 3 cups (375g) all-purpose flour (spooned & leveled); 1 and 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 4 ounces (113g) full-fat brick cream cheese, softened to room temperature; 1 cup (200g) granulated sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; Optional: 1 teaspoon almond extract; 4-ounce bar (113g) semi-sweet and/or white chocolate, coarsely chopped; Extra freeze-dried raspberry powder, for garnish

Ingredients

2 cups (56g) freeze-dried raspberries

3 cups (375g) all-purpose flour (spooned & leveled)

1 and 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

4 ounces (113g) full-fat brick cream cheese, softened to room temperature

1 cup (200g) granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

Optional: 1 teaspoon almond extract

4-ounce bar (113g) semi-sweet and/or white chocolate, coarsely chopped

Extra freeze-dried raspberry powder, for garnish

Instructions

Step 1: Using a blender or food processor, process the freeze-dried raspberries into a powder. You should have about 1/2 cup. You can grind extra for garnish later.

Step 2: Whisk together the raspberry powder, flour, baking powder, and salt in a large bowl. Set aside.

Step 3: In a large bowl, beat the softened butter and cream cheese on medium-high speed until smooth and creamy, about 2 minutes. Add the sugar and beat until fluffy, about 1 minute. Add the egg, vanilla extract, and almond extract (if using), and beat on high speed until combined, about 1 minute. Scrape the bowl sides and bottom as needed.

Step 4: Add the dry ingredients to the wet mixture and mix on low speed until combined. The dough will be very soft and creamy.

Step 5: Generously flour your hands and rolling pin. Divide the dough into two equal parts. Roll each portion out on lightly floured parchment paper or a silicone baking mat to about 1/4-inch thickness, keeping the thickness even.

Step 6: Lightly dust one rolled-out dough piece with flour, place a piece of parchment on top, then stack the second rolled-out dough on it. Cover with plastic wrap or foil and refrigerate for at least 2 hours or up to 2 days.

Step 7: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Remove the top dough from the fridge and carefully peel off the parchment if stuck. Use cookie cutters to cut shapes. Re-roll scraps and continue cutting until all dough is used. Repeat for the second dough piece.

Step 8: Place cookies on baking sheets about 3 inches apart. Bake for 12–13 minutes until edges are very lightly browned. If needed, rotate sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 9: For optional chocolate decorating, melt the chopped chocolate in a double boiler or microwave in 20-second intervals, stirring till smooth. Dip or drizzle cooled cookies with melted chocolate. Sprinkle with extra freeze-dried raspberry powder if desired. Let chocolate set in the refrigerator for 20–30 minutes or at room temperature.

Tips & Variations

Substitute almond extract with lemon zest for a citrus twist.

Use white chocolate only for a sweeter decoration or semi-sweet for a richer chocolate flavor.

Freeze-dried raspberry powder can also be mixed into frosting for added flavor.

Chilling the dough is essential to make cutting easier and to keep cookies from spreading too much.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Freeze-dried raspberries provide a concentrated flavor and dry texture ideal for the dough. Fresh raspberries contain moisture that can alter the dough consistency, so they are not recommended in this recipe.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days as instructed before cutting and baking. This helps with handling and enhances flavor. You can also freeze shaped but unbaked cookies for later baking.