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Real Raspberry Dream Sugar Cookies

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4.1 from 76 reviews

These Raspberry Sugar Cookies are soft and tender, featuring a rich cream cheese base and intense raspberry flavor from freeze-dried berries. With an optional chocolate drizzle and raspberry powder garnish, these cookies make a delightful treat perfect for any occasion.

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

  1. Make Raspberry Powder and Chopped Pieces: Crush 1½ cups of the freeze-dried raspberries into a fine powder using a food processor or mortar and pestle, then coarsely chop the remaining ½ cup for added texture. Set both aside for later use.
  2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined to create a uniform dry mix.
  4. 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, fluffy, and smooth.
  5. Add Sugar: Beat in the granulated sugar to the cream cheese mixture for an additional 2 minutes until creamy and well incorporated.
  6. Incorporate Egg and Extracts: Add the egg, pure vanilla extract, and almond extract if using, and beat just until combined, being careful not to overmix at this stage to maintain tenderness.
  7. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients while mixing on low speed, continuing until a soft dough forms without overworking it.
  8. Fold in Raspberry Powder and Pieces: Using a wooden spoon, gently fold in both the raspberry powder and the chopped freeze-dried raspberries until evenly distributed throughout the dough.
  9. Form Cookies: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow spreading.
  10. Bake: Bake the cookies in the preheated oven for 11-13 minutes, until the edges are set but the centers still look slightly underbaked; they will finish cooking as they cool.
  11. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
  12. Optional Chocolate Topping: Melt the chopped chocolate in 30-second intervals in the microwave until smooth. Drizzle the melted chocolate over the cooled cookies and sprinkle extra freeze-dried raspberry powder on top for garnish.

Notes

  • Ensure butter and cream cheese are softened to room temperature for easier creaming and better texture.
  • Use a gentle folding technique when adding freeze-dried raspberries to avoid breaking them down too much.
  • Do not overbake the cookies; slightly underbaked centers will yield a softer, chewier texture once cooled.
  • Almond extract is optional but enhances the flavor profile beautifully when combined with raspberry and vanilla.
  • The chocolate topping is optional but adds a lovely contrast and visual appeal.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://yumfoodusa.com/real-raspberry-dream-sugar-cookies/