Raspberry Sugar Cookies with Chocolate Drizzle Recipe
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.
- 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
