Raspberry Sugar Cookies Recipe

There’s something purely magical about Raspberry Sugar Cookies. With each bite, you get the perfect blend of tart, fruity raspberries and buttery, melt-in-your-mouth sweetness. The creamy hints of tangy cream cheese deliver richness, while a pop of pretty pink from freeze-dried raspberry powder puts a smile on your face before you even taste them. Whether you dip them in chocolate or sprinkle on extra raspberry dust, these cookies are guaranteed to become an instant favorite at family gatherings, afternoon teas, or just when you want a bright spot in your day.

Ingredients You’ll Need

The beauty of Raspberry Sugar Cookies is how a handful of simple ingredients come together to create something truly special. Each component brings its own important flair, whether it’s taste, texture, or that stunning natural color.

• Freeze-dried raspberries: Ground into a vibrant powder, these deliver real raspberry flavor and beautiful color, without added moisture.
• All-purpose flour: The backbone of these cookies, it gives structure while keeping them tender.
• Baking powder: Just the right lift for a light, soft cookie crumb.
• Salt: A pinch deepens the raspberry flavor and balances sweetness.
• Unsalted butter, softened: Provides a rich, layered taste and a distinctively tender texture.
• Cream cheese, softened: Adds a touch of tang and makes the cookies melt-in-your-mouth soft.
• Granulated sugar: The perfect sweetener to highlight raspberry flavor without overpowering it.
• Large egg: Helps the dough come together and keeps cookies moist.
• Pure vanilla extract: Each bite feels cozier with a hint of vanilla.
• Optional almond extract: This is lovely for extra bakery-style flavor, but totally optional!
• Semi-sweet and/or white chocolate bar: For melting and drizzling, these lend a decadent finish that pairs beautifully with the raspberry.
• Extra freeze-dried raspberry powder: Sprinkled over the top, it turns each raspberry sugar cookie into pure art.

How to Make Raspberry Sugar Cookies

Step 1: Powder the Raspberries

Begin by placing your freeze-dried raspberries into a high-speed blender or food processor. Let it run until you have a fine, vivid raspberry powder—about 1/2 cup. It’s smart to make a bit extra for garnishing later, so don’t hold back!

Step 2: Mix the Dry Ingredients

Whisk together your fresh raspberry powder, flour, baking powder, and salt in a big bowl. This ensures every cookie comes out consistently flavored and that gorgeous shade of pink. Set this bowl aside while you move on to the wet ingredients.

Step 3: Cream the Butter, Cream Cheese, and Sugar

Using a stand mixer or hand mixer, blend the softened butter and cream cheese on medium-high speed until completely smooth and creamy—about 2 minutes. Add your sugar and continue beating until everything is fluffy and pale. Now, add the egg, vanilla, and almond extract if you’re using it, and beat until fully combined. If anything sticks to the bowl, scrape it down and give it another mix.

Step 4: Combine Wet and Dry Mixtures

Add your bowl of dry ingredients into the wet mixture, blending at low speed just until a soft, creamy dough forms. Don’t overmix—your patience here pays off with that signature tender crumb.

Step 5: Roll the Dough

Flour your hands and rolling pin generously, then split the dough in two. Roll each half on a lightly floured parchment or baking mat to about 1/4-inch thick. The dough can be any shape at this stage—as long as it’s even, it’s perfect.

Step 6: Chill the Dough

Dust the top of one rolled-out portion with more flour, place a piece of parchment on top to prevent sticking, then place the second rolled dough on top. Cover with plastic wrap or foil and let both layers chill in the fridge for at least 2 hours (or up to 2 days). Good things come to those who wait!

Step 7: Cut and Shape

Preheat your oven to 350°F while you prep your sheets with parchment or silicone mats. Gently peel the chilled dough and use your favorite cookie cutters. Hearts, circles, or stars—the world is your cookie-cutter oyster. Gather up scraps and re-roll to maximize your yield.

Step 8: Bake

Arrange the cookies at least 3 inches apart and bake for 12 to 13 minutes until the edges are just tinged golden. Rotate the trays halfway if your oven runs hot. Let them cool a few minutes on the tray to set, then transfer onto a rack to cool completely.

Step 9: Optional Chocolate & Raspberry Garnish

Melt your chocolate using a double boiler or microwave in short bursts. Dip cookies or drizzle as inspiration strikes, returning them to lined trays. While the chocolate is still soft, dust with more freeze-dried raspberry powder or sprinkles. Pop cookies in the fridge for 20–30 minutes to let the chocolate set, or let them rest at room temperature.

How to Serve Raspberry Sugar Cookies

Garnishes

Garnishing Raspberry Sugar Cookies is half the fun! The classic is a dusting of extra raspberry powder for a dramatic, ruby look. Try a drizzle of white or semi-sweet chocolate, or a scattering of festive sprinkles for a playful vibe. Each cookie becomes a tiny canvas—let your creativity run wild.

Side Dishes

These cookies pair beautifully with a pot of hot tea or a frothy latte. For special occasions, serve them on a board with assorted fruit like fresh raspberries and strawberries, or a few squares of dark chocolate. They’re also gorgeous alongside a bowl of vanilla ice cream for a homemade ice cream sandwich moment!

Creative Ways to Present

Think beyond the cookie jar! Stack Raspberry Sugar Cookies in cellophane bags tied with a ribbon for a thoughtful gift. Arrange them on a vintage cake stand as a dazzling tea party centerpiece, or use them as edible place cards at gatherings—just add a name with edible ink!

Make Ahead and Storage

Storing Leftovers

These beauties stay fresh, tender, and delicious for up to 3 days when tightly covered at room temperature. If you want to keep them around longer, pop them in the refrigerator and enjoy perfect Raspberry Sugar Cookies all week long.

Freezing

Raspberry Sugar Cookies are fabulously freezer-friendly. Store baked (and cooled) cookies in a zip-top bag or airtight container for up to two months. You can also freeze unbaked cut-out dough shapes—just layer parchment between them, then bake straight from the freezer (add a minute or two to your baking time).

Reheating

If your cookies lose a little freshness, revive them with a quick 5-minute warm-up in a 300°F oven. This brings back their tender crumb and puts the spotlight back on that luscious raspberry flavor.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries won’t work in this recipe, as they add too much moisture. Freeze-dried raspberries give you intense flavor and vibrant color, while keeping the dough just the right consistency for cut-out cookies.

What’s the best way to crush freeze-dried raspberries?

A high-speed blender or food processor yields the finest powder, but a zip-top bag and rolling pin do the trick in a pinch. Sift out any seeds for a smooth, professional look (and even coloring in your cookies).

Can I make the dough in advance?

Yes! You can prepare the dough and chill it in the fridge for up to two days, or freeze rolled-out, unbaked dough for even longer storage. Just bring dough back to fridge temperature before cutting and baking.

Is it possible to skip the chocolate decorating?

Absolutely. The base Raspberry Sugar Cookies are delicious on their own, but the chocolate and raspberry powder finish adds an extra layer of decadence and visual flair. Customization is totally up to you!

Are Raspberry Sugar Cookies gluten-free?

This recipe as written uses regular all-purpose flour, but you could try a cup-for-cup gluten-free flour blend for a gluten-free version. Results may vary, but the raspberry flavor will still shine through!

Final Thoughts

I can’t wait for you to experience the joy of baking (and sharing!) these Raspberry Sugar Cookies. They’re the cookie equivalent of a hug, bright with tart raspberries and stunning on any dessert plate. Give them a try and let your kitchen be filled with the sweet aroma of whimsy and delight!

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