Description
Soft and tender raspberry sugar cookies with a rich flavor, perfect for gifts or a simple treat.
Ingredients
Scale
- 2 cups (56g) freeze-dried raspberries
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- optional: 1 teaspoon almond extract
- 4-ounce bar (113g) semi-sweet and/or white chocolate, coarsely chopped
- extra freeze-dried raspberry powder, for garnish
Instructions
- Grind the freeze-dried raspberries in a blender or food processor until you have a fine powder.
- In a large bowl, whisk together the raspberry powder, flour, baking powder, and salt.
- In another bowl, beat together the butter and cream cheese until smooth and creamy.
- Add granulated sugar and beat until light and fluffy.
- Mix in the egg, vanilla, and almond extract until well combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until a soft dough forms.
- Divide the dough into two pieces and roll each to about 1/4-inch thick between parchment paper.
- Chill the rolled dough for at least 2 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Cut shapes from the chilled dough and place on the prepared sheets.
- Bake for 12–13 minutes until the edges are lightly browned.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Melt chocolate and dip or drizzle melted chocolate onto cookies, garnish with raspberry powder if desired.
- Chill cookies to set the chocolate.
Notes
Store in a covered container at room temperature for up to 3 days or in the fridge for up to 1 week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg