Raspberry Sugar Cookies
These delightful Raspberry Sugar Cookies combine the sweetness of sugar cookies with the tartness of raspberries, creating a soft and chewy treat perfect for any occasion.
Ingredients
Cookie Ingredients
- 2 cups freeze-dried raspberries, divided Not overly sweet, they add a lovely tang.
- 3 cups all-purpose flour The foundation for a tender, fluffy cookie.
- 1.5 teaspoons baking powder A key for that perfect rise.
- 0.5 teaspoon salt To balance the sweetness.
- 1 cup unsalted butter, softened Creates a rich, creamy texture.
- 4 oz cream cheese, softened Adds a delightful layer of creaminess.
- 1 cup granulated sugar For that sweet kiss of flavor.
- 1 large egg Binds all ingredients together.
- 1 teaspoon pure vanilla extract Fragrant and aromatic.
- 1 teaspoon almond extract Optional; adds a lovely depth.
- 4 oz semi-sweet or white chocolate, chopped For that luscious drizzle.
- to taste extra freeze-dried raspberry powder for garnish A sprinkle of beauty.
Instructions
Preparation
- Crush 1½ cups of freeze-dried raspberries into a fine powder using a food processor or blender. Set aside, and coarsely chop the remaining ½ cup of raspberries.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt to combine the dry ingredients.
- In a separate bowl, cream the butter and cream cheese until light and fluffy, which should take about 3 minutes.
- Gradually add the sugar and beat until creamy; the mixture should be smooth and airy.
- Mix in the egg, vanilla, and almond extract until just combined; it’s okay if it looks a bit lumpy.
- Slowly add the flour mixture to the wet ingredients, mixing until a soft dough forms.
- Gently fold in the raspberry powder and the coarsely chopped raspberries, ensuring even distribution.
- Drop rounded portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
Baking
- Bake for 11-13 minutes until the edges are set but the centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
Finishing Touch
- Drizzle melted chocolate over cooled cookies, adding a sweet finishing touch.
Notes
Make sure your butter and cream cheese are at room temperature for smooth creaming. Don’t overmix your dough, as this can lead to tougher cookies. For uniform cooking, use a cookie scoop to drop the dough onto the baking sheets.