Introduction

These Raspberry Sugar Cookies combine the vibrant flavor of freeze-dried raspberries with a tender, buttery texture. They’re lightly flavored with vanilla and almond extracts, then finished with an optional drizzle of melted chocolate for a sweet, elegant touch.

Raspberry Sugar Cookies with Chocolate Drizzle Recipe - Recipe Image

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
Extra freeze-dried raspberry powder for garnish

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 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 pieces by hand with a wooden spoon, mixing until evenly distributed.
Step 9: Drop rounded portions of dough onto the prepared baking sheets using a cookie scoop or tablespoon, spacing about 2 inches apart.
Step 10: Bake for 11–13 minutes until edges are set but centers look slightly underbaked; they will continue to cook on the hot pan.
Step 11: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 12: For the chocolate topping, melt the chopped chocolate in 30-second intervals in the microwave. Drizzle over cooled cookies and sprinkle with extra raspberry powder.

Tips & Variations

Use almond extract sparingly or omit it if you prefer a more straightforward vanilla-raspberry flavor.
Freeze-dried raspberries can be found at specialty stores or online — they add intense raspberry flavor without moisture.
Try white chocolate for a sweeter, creamier drizzle or semi-sweet chocolate for a richer contrast.
For a nutty twist, add chopped almonds or pistachios to the dough along with the raspberries.

Storage

Store these cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze in a sealed container for up to three months. Reheat briefly in the microwave or allow them to come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute fresh raspberries for freeze-dried?

Fresh raspberries contain moisture which will change the dough’s consistency and baking result, so they aren’t recommended for this recipe. Freeze-dried raspberries add intense flavor without extra moisture.

Do I need both butter and cream cheese in the dough?

Yes, the combination of butter and cream cheese creates a tender, rich cookie texture with a slight tang that complements the raspberries beautifully.

Raspberry Sugar Cookies with Chocolate Drizzle Recipe

Print Recipe

★★★★★

4.9 from 749 reviews

These Raspberry Sugar Cookies combine the tartness of freeze-dried raspberries with a tender, creamy cookie base made from butter and cream cheese. Enhanced with vanilla and a hint of almond extract, these cookies offer a delightful balance of fruity brightness and sweet richness, finished with an optional chocolate drizzle and extra raspberry powder for garnish.

Author: Marco
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: 36 cookies 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Raspberry Components

2 cups freeze-dried raspberries, divided

Dry Ingredients

3 cups all-purpose flour (spooned and leveled)
1½ teaspoons baking powder
½ teaspoon salt

Wet Ingredients

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)

Optional Topping

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

Instructions

Prepare Raspberry Powder: Crush 1½ cups of freeze-dried raspberries into a fine powder using a food processor or mortar and pestle, then coarsely chop the remaining ½ cup for texture and set both aside.
Preheat Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until uniform and well combined.
Cream Butter and Cream Cheese: Using an electric mixer on medium speed, cream the softened butter and cream cheese together for about 2 minutes until the mixture is light and fluffy, which helps give the cookies a tender texture.
Add Sugar: Incorporate the granulated sugar into the butter and cream cheese mixture, beating for an additional 2 minutes until the mixture becomes creamy and well integrated.
Combine Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) just until combined, avoiding overmixing to keep the dough tender.
Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms without overworking.
Fold in Raspberries: Using a wooden spoon, gently fold in both the raspberry powder and the chopped freeze-dried raspberry pieces until evenly distributed throughout the dough.
Shape 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.
Bake: Bake the cookies at 350°F (175°C) for 11-13 minutes, or until the edges are set and the centers remain slightly underbaked, as they will continue to cook on the hot pan after removal.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to maintain their texture and shape.
Optional Chocolate Topping: Melt the chocolate in 30-second intervals in the microwave until smooth. Drizzle over the cooled cookies and sprinkle with extra freeze-dried raspberry powder for a decorative and flavorful finish.

Notes

Ensure butter and cream cheese are at room temperature for easier creaming and a smoother dough.
Do not overmix after adding flour to avoid tough cookies; mix just until combined.
The optional almond extract enhances the flavor but can be omitted if you prefer a more straightforward vanilla and raspberry taste.
Chilling the dough for 30 minutes before baking can help the cookies keep their shape, though it’s not necessary.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Use freeze-dried raspberries for concentrated flavor and to prevent added moisture in the dough.

Keywords: raspberry cookies, sugar cookies, freeze-dried raspberries, cream cheese cookies, baked cookies, fruit-flavored cookies, easy cookie recipe