Description

These Raspberry Sugar Cookies are delightfully soft and bursting with fruity raspberry flavor, perfect for any occasion. Made with a creamy blend of butter and cream cheese, enhanced by freeze-dried raspberries and a touch of almond extract, these cookies offer a unique fruity twist on a classic favorite. Finished with an optional chocolate drizzle and extra raspberry powder, they combine sweetness and tanginess in every bite.

Ingredients

Scale

Dry Ingredients

2 cups All-Purpose Flour (Use gluten-free baking flour blend for gluten-free option)
1 tbsp Baking Powder (fresh)
1 tsp Salt
1.5 cups Freeze-Dried Raspberries (crushed into powder)
0.5 cup Freeze-Dried Raspberries (coarsely chopped)
0.25 cup Extra Freeze-Dried Raspberry Powder (optional garnish)

Wet Ingredients

0.5 cup Butter (room temperature)
4 oz Cream Cheese (softened)
1 cup Granulated Sugar (can substitute half with brown sugar)
1 large Egg (room temperature)
1 tsp Vanilla Extract
0.5 tsp Almond Extract (optional)

Toppings

0.5 cups Chocolate (for drizzling – dark or white)

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Instructions

Prepare Raspberries and Oven: Crush 1.5 cups of freeze-dried raspberries into a fine powder and coarsely chop 0.5 cup for texture. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even rising and seasoning in your cookies.
Cream Butter and Cream Cheese: In a separate large bowl, beat the room temperature butter and softened cream cheese together until fluffy and light in color, about 2 to 3 minutes, creating a smooth base for your dough.
Add Sugar and Flavorings: Gradually add the granulated sugar to the creamed mixture, beating until fully incorporated. Then add the egg, vanilla extract, and almond extract (if using), mixing briefly until just combined to maintain a tender texture.
Combine Wet and Dry Ingredients: Gradually incorporate the dry flour mixture into the wet ingredients, mixing gently until a soft dough forms to avoid overworking.
Fold in Raspberries: Carefully fold in the powdered and chopped freeze-dried raspberries to evenly distribute the berry flavor and texture throughout the dough.
Scoop and Shape Cookies: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart to allow for even baking and spreading.
Bake: Bake in the preheated oven for 11 to 13 minutes, or until the edges are set and slightly golden, ensuring a soft yet fully baked cookie.
Cool Cookies: Remove cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely, preventing breakage.
Add Chocolate Drizzle and Garnish: If desired, melt your choice of dark or white chocolate and drizzle it over the cooled cookies. Finish by sprinkling with extra freeze-dried raspberry powder for an elegant and flavorful presentation.

Notes

For a gluten-free variant, use a 1-to-1 gluten-free baking flour blend.
Swapping half the granulated sugar with brown sugar will add moisture and a subtle caramel flavor.
Room temperature ingredients blend more easily and improve dough consistency.
Use fresh baking powder for effective rise.
Freeze-dried raspberries intensify berry flavor without adding moisture.
Chocolate drizzle is optional but adds delicious contrast and visual appeal.
Store cookies in an airtight container at room temperature for up to one week.