Raspberry Sugar Cookies
Raspberry Sugar Cookies are a delightful treat combining sweet, creamy, and tangy flavors, perfect for gatherings and loved by both kids and adults.
Ingredients
For the Cookie Dough
- 3 cups all-purpose flour Essential for creating the dough's structure.
- 1.5 teaspoons baking powder Ensures cookies rise perfectly.
- 0.5 teaspoon salt Enhances flavors and balances sweetness.
- 1 cup unsalted butter, softened Adds moisture and flavor.
- 4 oz cream cheese, softened Gives cookies richness.
- 1 cup granulated sugar Adds sweetness and helps achieve golden color.
- 1 large egg, room temperature Binds ingredients together.
- 1 teaspoon pure vanilla extract Adds a warm aroma.
- 1 teaspoon almond extract (optional) Adds nuttiness if desired.
- 2 cups freeze-dried raspberries, divided Provides a sweet and tangy note.
- 4 oz semi-sweet or white chocolate, chopped Optional drizzling chocolate.
- 1 cup extra freeze-dried raspberry powder for garnish Enhances presentation and flavor.
Instructions
Preparation
- Crush 1½ cups of freeze-dried raspberries into a fine powder and set aside. Coarsely chop the remaining ½ cup.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the softened butter and cream cheese until fluffy.
- Gradually add the granulated sugar to the butter-cream cheese mixture and beat until creamy and light.
- Add the egg and the vanilla and almond extracts, mixing until combined.
- Slowly add the flour mixture to the wet ingredients, mixing until a soft dough forms.
- Fold in the raspberry powder and chopped raspberries.
- Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheets.
Baking
- Bake for 11-13 minutes or until the edges are set and the cookies start to lightly golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- Optionally, drizzle melted chocolate over cooled cookies.
Notes
For best results, use room temperature ingredients and chill sticky dough for better shaping. Store in an airtight container at room temperature for up to a week.