Raspberry Sugar Cookies with Freeze-Dried Berries and Cream Cheese Recipe
These Raspberry Sugar Cookies are soft and tender with a creamy texture thanks to a cream cheese base, bursting with real raspberry flavor from freeze-dried berries. Perfectly balanced with a hint of almond and optional chocolate drizzle, these cookies make a delightful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: Makes about 36 cookies 1x
- Category: Cookie
- Method: Baking
- Cuisine: American
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
- 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 of raspberries for texture and set both aside.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper, ensuring a non-stick surface for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined to ensure even leavening.
- 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.
- Add Sugar: Add granulated sugar to the creamed mixture and beat for another 2 minutes until the mixture becomes well incorporated and creamy.
- Incorporate Wet Flavorings: Beat in the large egg, vanilla extract, and almond extract (if using) until just combined; avoid overmixing at this point to maintain cookie tenderness.
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms, ensuring the dough is cohesive but not overworked.
- Fold in Raspberries: Fold in the raspberry powder and chopped raspberry pieces by hand using a wooden spoon until they are evenly distributed throughout the dough.
- Scoop Dough onto Baking Sheets: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 11-13 minutes until the edges are set but centers still look slightly underbaked to achieve a soft interior.
- Cool the Cookies: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Optional Chocolate Topping: Melt the chopped semi-sweet or white chocolate in 30-second intervals in the microwave, stirring in between until smooth. Drizzle melted chocolate over cooled cookies and sprinkle with extra raspberry powder as garnish.
Notes
- To preserve the raspberry flavor, avoid overmixing the dough after adding the freeze-dried raspberries.
- Chilling the dough for 15-30 minutes before baking can help maintain cookie shape and texture.
- The almond extract is optional but enhances the cookie’s flavor; omit if allergic or prefer a purely vanilla taste.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use frozen softened butter if you want softer cookies with less spreading.