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Raspberry Sugar Cookies with Chocolate Drizzle Recipe

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★★★★★

5 from 148 reviews

Delightfully soft and flavorful Sugar Cookies infused with tangy freeze-dried raspberries and a hint of almond extract, optionally topped with a luscious chocolate drizzle and extra raspberry powder for an elegant finish. These cookies balance a tender crumb with bursts of fruity texture, making them perfect for any occasion.

Ingredients

Scale

For the Cookies:

  • 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)

For the Chocolate Topping (Optional):

  • 4 oz semi-sweet or white chocolate, chopped
  • Extra freeze-dried raspberry powder for garnish

Instructions

  1. Prepare Raspberry Powder and Pieces: 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 added texture. Set both aside.
  2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to evenly distribute the leavening agent and seasoning.
  4. Cream Butter and Cream Cheese: Using an electric mixer on medium speed, beat the softened butter and cream cheese together for about 2 minutes until the mixture becomes light, fluffy, and smooth.
  5. Add Sugar and Beat: Add granulated sugar to the butter and cream cheese mixture. Beat for another 2 minutes until the mixture is creamy and well incorporated.
  6. Incorporate Egg and Extracts: Beat in the egg, vanilla extract, and optional almond extract just until combined. Avoid overmixing at this stage to keep the dough tender.
  7. Add Flour Mixture: Gradually add the dry flour mixture to the wet ingredients while mixing on low speed until a soft dough forms.
  8. Fold in Raspberry Powder and Pieces: Gently fold in the freeze-dried raspberry powder and the chopped raspberry pieces by hand with a wooden spoon until evenly distributed without overworking the dough.
  9. Form and Place Cookies: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  10. Bake: Bake the cookies for 11-13 minutes, or until the edges are set but the centers still look slightly underbaked. The cookies will continue to cook on the hot baking sheet after removal.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
  12. Optional Chocolate Topping: Melt the chopped semi-sweet or white chocolate in 30-second intervals in the microwave, stirring between each interval until smooth. Drizzle the melted chocolate over the cooled cookies and sprinkle with additional freeze-dried raspberry powder for garnish.

Notes

  • Ensure butter and cream cheese are softened to room temperature for easier creaming.
  • Do not overmix the dough once egg and flour are added to keep cookies tender.
  • Freeze-dried raspberry powder adds intense fruit flavor and vibrant color; chop pieces provide texture contrast.
  • Chocolate topping is optional but adds a rich complement to the tart raspberries.
  • Spacing cookies 2 inches apart prevents merging while baking.
  • Cookies can be stored in an airtight container for up to 3 days at room temperature or frozen for longer storage.

Keywords: Sugar Cookies, Freeze-Dried Raspberries, Cream Cheese Cookies, Almond Extract, Chocolate Drizzle, Soft Cookies, Berry Cookies

Find it online: https://victoriablair.com/raspberry-sugar-cookies-with-chocolate-drizzle-recipe/