Name: Raspberry Sugar Cookies with White Chocolate Drizzle Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 33 min
Cuisine: American
Ingredients: 3 cups all-purpose flour (spooned and leveled); 1½ teaspoons baking powder; ½ teaspoon salt; 2 cups freeze-dried raspberries, divided; 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; Extra freeze-dried raspberry powder for garnish

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

Extra freeze-dried raspberry powder for garnish

Instructions

Step 1: 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 texture. Set both aside.

Step 2: Preheat your 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 well combined.

Step 4: Using an electric mixer, cream the softened butter and cream cheese together 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 well incorporated and creamy.

Step 6: Beat in the egg, vanilla extract, and almond extract (if using) until just combined—avoid overmixing.

Step 7: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.

Step 8: Fold in both the raspberry powder and chopped pieces by hand using a wooden spoon, mixing just until evenly distributed.

Step 9: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 10: Bake for 11-13 minutes, until edges are set but centers look slightly underbaked; they will continue cooking on the hot pan.

Step 11: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 12: For the optional chocolate topping, melt the chocolate in 30-second intervals in the microwave, then drizzle over cooled cookies and sprinkle with extra raspberry powder.

Tips & Variations

Use almond extract for a subtle nutty flavor or omit it if preferred.

Try white chocolate for a sweeter topping or semi-sweet for contrast.

Freeze the dough balls before baking to help cookies hold their shape better.

Swap freeze-dried raspberries for freeze-dried strawberries for a different berry twist.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries have too much moisture and will change the dough’s consistency, resulting in softer cookies. Freeze-dried raspberries provide concentrated flavor without adding moisture, making them ideal for this recipe.

Do I have to use cream cheese in the dough?

Cream cheese adds tenderness and a slight tang to the cookies, but if you prefer, you can substitute it with an equal amount of additional butter for a more traditional sugar cookie texture.