Description
These Raspberry Sugar Cookies combine a tender, creamy dough with bursts of tangy freeze-dried raspberries for a unique, fruity twist on classic sugar cookies. Finished with a drizzle of melted semi-sweet or white chocolate and a sprinkling of raspberry powder, they offer a beautifully balanced treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups freeze-dried raspberries, divided
Wet Ingredients
- 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)
Topping
- 4 oz semi-sweet or white chocolate, chopped
- Extra freeze-dried raspberry powder for garnish
Instructions
- Prepare Raspberry Powder: 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. Set both aside for use in the dough and garnish.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until thoroughly combined to ensure even leavening and seasoning throughout the dough.
- Cream Butter and Cream Cheese: Using an electric mixer on medium speed, cream the softened butter and cream cheese together for about 2 minutes until the mixture is light and fluffy, which adds air for tender cookies.
- Add Sugar: Beat in the granulated sugar with the butter mixture for another 2 minutes until well incorporated and creamy, which helps dissolve sugar for texture.
- Incorporate Egg and Extracts: Beat in the egg, vanilla extract, and optional almond extract until just combined, avoiding overmixing to keep cookies tender.
- Add Flour Mixture: Gradually add the flour mixture to the wet ingredients on low speed, mixing until a soft dough is formed without overworking the gluten.
- Fold in Raspberry Pieces: Using a wooden spoon, fold in the raspberry powder and chopped freeze-dried raspberries gently until evenly distributed to maintain texture variety.
- Shape Cookies: Drop rounded portions of dough onto the prepared baking sheets using a cookie scoop or tablespoon, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies for 11-13 minutes until the edges are set but the centers look slightly underbaked; they will finish cooking on the hot pan for a soft center.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack to cool completely, ensuring they hold their shape.
- Add Chocolate Topping: Melt chopped chocolate in 30-second intervals in the microwave, stirring between each interval until smooth. Drizzle melted chocolate over cooled cookies and sprinkle with extra raspberry powder for garnish and extra flavor.
Notes
- Freezing or refrigerating the dough before baking can help control spreading if desired.
- The almond extract is optional but adds a lovely complementary flavor to raspberry.
- Use parchment paper for easier cleanup and to prevent sticking.
- Freeze-dried raspberries add intense raspberry flavor without moisture, which prevents dough from getting soggy.
- Chocolate drizzle is optional but adds a nice contrast and elegance.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry Sugar Cookies, freeze-dried raspberries, cream cheese cookies, chocolate drizzle, fruity cookies
