Introduction

These sugar cookies are elevated with the vibrant flavor of freeze-dried raspberries, offering a delightful twist on a classic treat. Soft, buttery, and slightly tangy, they can be enjoyed plain or enhanced with a rich chocolate topping for extra indulgence.

The image shows several heart-shaped cookies placed closely together on a white marbled surface. Each cookie has a light beige base, topped with a thick, smooth layer of pink frosting. Dark red powder is sprinkled evenly over the pink frosting, creating a textured look. Thin, dark red drizzle lines cross the top of each cookie diagonally, adding contrast. Bright red raspberries are placed around and between the cookies, enhancing the color scheme. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups freeze-dried raspberries, divided
3 cups all-purpose flour (spooned and leveled)
1½ teaspoons baking powder
½ teaspoon salt
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)
4 oz semi-sweet or white chocolate, chopped (optional for topping)
Extra freeze-dried raspberry powder for garnish (optional)

Instructions

Step 1: Crush 1½ cups of freeze-dried raspberries into a fine powder using a food processor or mortar and pestle. Coarsely chop the remaining ½ cup for texture. Set both aside.
Step 2: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 3: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
Step 4: Using an electric mixer, cream the softened butter and cream cheese on medium speed for about 2 minutes until light and fluffy.
Step 5: Add the granulated sugar to the butter mixture and beat for another 2 minutes until creamy and well incorporated.
Step 6: Beat in the egg, vanilla extract, and almond extract (if using) until just combined—avoid overmixing.
Step 7: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
Step 8: Fold in the raspberry powder and chopped raspberry pieces by hand using a wooden spoon, mixing just until evenly distributed.
Step 9: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 10: Bake for 11-13 minutes, until the edges are set but the centers still look slightly underbaked; they will continue to cook on the hot pan.
Step 11: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 12 (Optional): Melt the chocolate in 30-second intervals in the microwave until smooth. Drizzle over the cooled cookies and sprinkle with extra raspberry powder for garnish.

Tips & Variations

For a nutty depth, try adding ½ cup finely chopped almonds or pecans to the dough.
If you don’t have freeze-dried raspberries, finely chopped fresh raspberries can substitute, but expect a softer dough and shorter shelf life.
Use white chocolate for a sweeter topping or semi-sweet chocolate for a balanced taste.
To keep cookies uniform, chill the dough for 30 minutes before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If topped with chocolate, keep them in a cool place to prevent melting. For longer storage, freeze the cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.

How to Serve

The image shows several heart-shaped cookies arranged closely together, each cookie having a golden-brown base with a smooth texture. On top, there is a thick layer of light pink frosting covering the entire surface of each cookie. Fine lines of dark pink drizzle are neatly spread over the frosting, creating a striped pattern. Around the cookies, fresh bright red raspberries add a pop of color. The cookies are placed on a white plate resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries have more moisture, which can affect the dough’s consistency and the cookies’ texture. If substituting, use less liquid elsewhere and expect a softer cookie.

How do I prevent the cookies from spreading too much?

Make sure the butter and cream cheese are softened but not melted. Chilling the dough for 30 minutes before baking also helps the cookies hold their shape.