There is something profoundly disappointing about a “raspberry” cookie that only tastes like artificial extract. That is why I fell in love with this Raspberry Sugar Cookie recipe. By using freeze-dried berries, you capture the true, tart essence of the fruit without adding excess moisture that would ruin the dough’s texture. The addition of cream cheese makes these cookies incredibly soft and pillowy—almost like a cross between a shortbread and a muffin top. Whether you’re baking for a spring brunch or a holiday cookie swap, these vibrant, naturally pink treats are as beautiful as they are delicious.
Prep Time: 20 min | Cook Time: 13 min | Total Time: 33 min
Key Ingredients
- Freeze-Dried Raspberries: 2 cups total, divided. These provide the “real flavor” and gorgeous natural color.
- All-Purpose Flour: 3 cups, spooned and leveled.
- Baking Powder & Salt: 1 ½ tsp baking powder and ½ tsp salt.
- Butter & Cream Cheese: 1 cup unsalted butter and 4 oz cream cheese, both softened. This duo creates an ultra-tender crumb.
- Granulated Sugar: 1 cup.
- Egg: 1 large, room temperature.
- Extracts: 1 tsp vanilla extract and 1 tsp almond extract (the almond really makes the raspberry flavor “pop”).
- Optional Topping: 4 oz chopped chocolate (white or semi-sweet) and extra raspberry powder.1
Step-by-Step Instructions
- Prep the Berries: Take 1 ½ cups of the freeze-dried raspberries and crush them into a fine powder (a food processor works best).2 Coarsely chop the remaining ½ cup to provide little “jewels” of texture.
- Heat & Line: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Whisk Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt.
- Cream the Base: Using an electric mixer, beat the softened butter and cream cheese for 2 minutes until light. Add the sugar and beat for another 2 minutes until creamy.
- Wet Ingredients: Beat in the egg, vanilla, and almond extract until just combined.
- Mix the Dough: Gradually add the flour mixture on low speed until a soft dough forms.
- The Berry Fold: Use a wooden spoon to fold in the raspberry powder and the chopped pieces by hand. The dough will turn a beautiful pink hue!
- Scoop & Bake: Drop rounded tablespoons 2 inches apart on the sheets. Bake for 11–13 minutes. The Golden Rule: Pull them out when the edges are set but the centers still look a little soft.
- Cool & Decorate: Let them rest on the pan for 5 minutes before moving to a wire rack. Once cool, drizzle with melted chocolate and a final dusting of raspberry powder.
Serving Suggestions
- The “White Chocolate” Match: White chocolate and raspberry are a classic duo. Drizzle with white chocolate and serve with a hot cup of Earl Grey tea.
- Dessert Board: Arrange these on a platter with fresh raspberries and dark chocolate squares.
- Ice Cream Topping: Crumble these over a bowl of lemon sorbet for a refreshing summer treat.
Storage & Make-Ahead Tips
- Room Temperature: Store in an airtight container for up to 5 days. They stay soft thanks to the cream cheese!
- Freezing: You can freeze the baked cookies for up to 3 months.
- Make-Ahead: You can prep the dough a day in advance and keep it in the fridge; just let it sit at room temperature for 10 minutes before scooping so it’s easier to handle.
Tips & Tricks
- Spoon and Level: This is crucial for these cookies! If you scoop the flour directly with the cup, you’ll pack it down, leading to a dry, crumbly cookie.
- Freeze-Dried vs. Fresh: Do not substitute fresh raspberries in the dough. Fresh berries have too much water and will make the dough purple and soggy. Stick to freeze-dried for that concentrated “real” flavor.
Common Mistakes to Avoid
- Over-mixing: Once you add the flour, mix only until combined. Over-mixing develops gluten, which will make these cookies tough instead of tender.3
- Over-baking: These cookies shouldn’t brown much on top. If they look slightly “underdone” in the center, they are perfect—they will firm up as they cool on the hot pan.
Chef’s Advice
- Flavor Variations: Try this same method with freeze-dried strawberries for a “Strawberries and Cream” version!
- Ingredient Substitutions: If you aren’t a fan of almond flavor, you can swap it for lemon zest to give the cookies a bright, citrusy finish.
- The “Bakery” Look: Press a few extra chopped freeze-dried berry pieces into the tops of the dough balls right before they go into the oven.
Nutrition Information
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 cookie | 145 | 2g | 18g | 8g | 1g | 9g |
Disclaimer: Nutrition information is estimated using standard online calculation tools and may vary based on ingredients and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.
