Forget artificial extracts—these Raspberry Sugar Cookies rely on freeze-dried berries to achieve a vibrant, concentrated flavor and a beautiful natural pink hue. The addition of cream cheese to the dough creates a tender, melt-in-your-mouth texture that balances the tartness of the raspberries perfectly. Whether you leave them plain or finish them with a decadent chocolate drizzle, these cookies are a sophisticated upgrade to the classic sugar cookie.
Prep Time: 20 min | Cook Time: 13 min | Yield: ~36 cookies
Key Ingredients
The Raspberry Essence
- Freeze-Dried Raspberries: 2 cups total (1 ½ cups crushed into powder, ½ cup coarsely chopped).Why freeze-dried? They provide intense flavor and color without adding excess moisture, which would make the dough gummy.
The Cookie Base
- Flour: 3 cups all-purpose flour (spooned and leveled).
- Leavening: 1 ½ tsp baking powder and ½ tsp salt.
- Fats: 1 cup unsalted butter (softened) and 4 oz cream cheese (softened).
- Sweet & Flavor: 1 cup granulated sugar, 1 large egg, 1 tsp vanilla, and 1 tsp almond extract (optional but highly recommended).
Optional Topping
- Chocolate: 4 oz semi-sweet or white chocolate, melted.
- Garnish: Extra raspberry powder for a pop of color.
Step-by-Step Instructions
- Process the Berries: Pulse 1 ½ cups of raspberries in a food processor until they become a fine powder. Coarsely chop the remaining ½ cup by hand to create “flavor pockets” in the dough.
- Prep: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Whisk Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt.
- Cream the Fats: Using an electric mixer, beat the butter and cream cheese for 2 minutes until light. Add the sugar and beat for another 2 minutes until the mixture is pale and creamy.
- Emulsify: Mix in the egg, vanilla, and almond extract until just incorporated.
- Combine: Gradually add the flour mixture on low speed. Once the flour disappears, stop the mixer.
- Fold by Hand: Gently fold in the raspberry powder and chopped pieces using a wooden spoon. The dough will turn a lovely speckled pink.
- Scoop & Bake: Drop rounded tablespoons of dough 2 inches apart. Bake for 11–13 minutes.Chef’s Secret: Pull them out when the edges are set but the centers still look a bit soft. They will firm up on the pan for a perfectly tender bite.
- Finish: Once cooled, drizzle with melted chocolate and a final dusting of raspberry powder.
Tips & Tricks for Success
- Spoon and Level: Never scoop your measuring cup directly into the flour bag. This packs the flour down and leads to dry, crumbly cookies. Instead, spoon it into the cup and level it off with a knife.
- Room Temperature: Ensure your egg, butter, and cream cheese are all at room temperature to prevent the batter from curdling or becoming lumpy.
- Storage: These cookies stay exceptionally soft due to the cream cheese. Store them in an airtight container for up to 5 days, or freeze for up to 3 months.
Why This Recipe Works
The acidity of the raspberries cuts through the richness of the butter and cream cheese. Using both powder and chopped pieces ensures that the flavor is evenly distributed while still giving you bursts of tart fruit in every bite.
Nutrition Information (Per Cookie)
| Calories | Carbohydrates | Protein | Fat | Sugar |
| ~145 | 18g | 2g | 8g | 9g |
Disclaimer: Nutrition information is an estimate based on standard ingredients.
