I have to tell you — these raspberry sugar cookies are one of the prettiest treats I’ve ever made. The first time I baked them, I was amazed at how that little pop of raspberry flavor transformed classic sugar cookies into something magical, juicy, and naturally pink. Each bite brings that soft, tender texture I crave, and the touch of tang from cream cheese makes them unforgettable.
Whether you’re baking for a celebration or just treating yourself, you’ll find these cookies a joy from start to finish. Once you try them, I promise you’ll be hooked too! You can also enjoy other fun recipes like Crispy Buffalo Chicken Burgers with Ranch Slaw for a savory twist or try comforting dishes such as Chicken Alfredo Stuffed Shells Recipe alongside your cookies for a full meal experience.
Ingredients
Here’s everything you’ll need to make the cookies taste amazing.
- 2 cups (56g) freeze‑dried raspberries — grinding them adds real berry flavor and a gorgeous pink hue.
- 3 cups (375g) all‑purpose flour — spooned into the cup to avoid packing for accurate measurement.
- 1½ teaspoons baking powder — gives a light lift to the dough.
- ½ teaspoon salt — balances sweetness and enhances flavor.
- 1 cup (226g) unsalted butter, softened — room‑temperature butter creams better for smooth dough.
- 4 oz (113g) full‑fat cream cheese, softened — makes the cookies tender and tangy.
- 1 cup (200g) granulated sugar — adds balanced sweetness without overpowering real fruit taste.
- 1 large egg, room temperature — helps bind ingredients and create structure.
- 1 teaspoon pure vanilla extract — deepens flavor.
- 1 teaspoon almond extract (optional) — brings a lovely note that complements raspberry.
Optional Chocolate Topping:
- 4 oz semi‑sweet and/or white chocolate, coarsely chopped — melts easily for dipping/drizzling.
- Extra raspberry powder — sprinkle over chocolate for extra color and flavor.
Note: This recipe makes about 36 three‑inch cookies — several servings perfect for sharing at parties or gifting!
Variations
Want a twist on this classic? Try these fun alternatives:
- Dairy‑Free: Substitute dairy‑free butter and cream cheese alternatives for a vegan cookie.
- Sugar‑Free: Use a baking sugar alternative like erythritol or allulose instead of granulated sugar.
- Citrus Blast: Add a teaspoon of lemon or orange zest to brighten the raspberry notes.
- Chocolate Lovers: Mix mini chocolate chips into the dough before rolling.
- Gluten‑Free: Swap in a 1:1 gluten‑free flour blend for all‑purpose flour.
Cooking Time
Let’s break down the time you’ll spend making these delightful cookies.
- Prep Time: 2 hours 30 minutes (mostly because of chilling).
- Cook Time: 13 minutes per batch.
- Total Time: 2 hours 45 minutes (including chilling).
Equipment You Need
Here’s what I used — and why it helped:
- Stand mixer or hand mixer — to cream butter and sugar smoothly.
- Blender or food processor — for grinding the freeze‑dried raspberries into powder.
- Rolling pin — for rolling out the soft dough evenly.
- Cookie cutters — to shape the cookies (I loved hearts!).
- Parchment paper or silicone baking mat — prevents sticking and uneven baking.
- Baking sheets — essential surface for baking.
- Cooling rack — lets cookies cool without getting soggy.
How to Make Best Raspberry Sugar Cookies Recipe?
Make the Raspberry Powder
Before anything else, I blitzed the freeze‑dried raspberries in my food processor until they turned into a fine, fragrant powder. This concentrated berry dust is what gives these cookies their beautiful color and authentic fruit taste without extra moisture.
Prepare the Dough
I combined the raspberry powder with flour, baking powder, and salt. In a separate bowl, I creamed the softened butter and cream cheese together until silky, then added sugar, egg, vanilla, and optional almond extract. This mix became fluffy and so fragrant before adding the dry ingredients.
Roll and Chill
Once all ingredients were mixed, I divided the dough, rolled each half out to about ¼‑inch thickness on lightly floured parchment, and layered them for chilling. This chill step is essential, because it helps the cookies hold their shape during baking and prevents spreading.
Cut and Bake
After the chill, I preheated the oven to 350°F (177°C), cut shapes with cookie cutters, and placed them on prepared baking sheets. They baked for about 12–13 minutes until the edges were just turning golden — perfect!
Decorate
Once cooled, I dipped some in melted chocolate and drizzled others with white chocolate, finishing with a sprinkle of extra raspberry powder. The colors are stunning and the flavors blend beautifully.
Additional Tips for Making this Recipe Better
Here are a few things I learned that make all the difference:
- Always chill the rolled dough before cutting — it keeps edges crisp and neat.
- Use room‑temperature eggs and dairy so everything blends smoothly without lumps.
- Don’t skip grinding the raspberries — that powder gives real fruit flavor without sogginess.
- If your dough feels sticky, dust lightly with flour while rolling.
- Rotate baking sheets halfway to avoid uneven browning.
How to Serve Best Raspberry Sugar Cookies Recipe?
I love presenting these cookies with simple yet elegant touches. Arrange them on a pretty platter with sprigs of mint or fresh raspberries for color contrast. For special occasions, stack them with little parchment separators and tie with ribbon. Dunking them halfway in chocolate not only tastes divine but also makes them look extra festive.
Nutritional Information
These values are approximate per cookie and will vary by size and toppings:
- Calories: ~120–150 per cookie
- Protein: ~2 g
- Carbohydrates: ~18–20 g
- Fat: ~6–8 g
These cookies aren’t low‑calorie, but they’re rich and satisfying — dessert worth savoring!
Make Ahead and Storage
Storage
I found the cookies keep well in an airtight container at room temperature for about 3 days, or refrigerated up to 1 week if decorated with chocolate.
Freezing
You can freeze baked or undecorated cookies for up to 3 months. For dough, shape into discs before freezing, then thaw and roll out when ready.
Reheating
Warm leftover cookies in a low oven or microwave for a few seconds — it brings back that just‑baked softness and aroma.
Why You’ll Love This Recipe?
Here’s why I think you’ll make these again and again:
- Real Raspberry Flavor: Natural freeze‑dried raspberries give authentic berry taste without artificial colors or flavors.
- Beautiful Presentation: The naturally pink dough looks stunning on cookie platters or dessert tables.
- Tender Yet Textured: Cream cheese adds softness while holding just enough structure for cutting shapes.
- Customizable: Great to dip in chocolate, sprinkle with more berry dust, or adapt with extracts and mix‑ins.
- Perfect for Occasions: Whether it’s Valentines, parties, or gifting — these cookies feel special.
If you bake these once, you’ll see why they’re such a hit with friends and family! Enjoy the process and delight in the sweet, fruity results. 🍓🍪
Best Raspberry Sugar Cookies Recipe
Ingredients
Method
- Before anything else, I blitzed the freeze‑dried raspberries in my food processor until they turned into a fine, fragrant powder. This concentrated berry dust is what gives these cookies their beautiful color and authentic fruit taste without extra moisture.
- I combined the raspberry powder with flour, baking powder, and salt. In a separate bowl, I creamed the softened butter and cream cheese together until silky, then added sugar, egg, vanilla, and optional almond extract. This mix became fluffy and so fragrant before adding the dry ingredients.
- Once all ingredients were mixed, I divided the dough, rolled each half out to about ¼‑inch thickness on lightly floured parchment, and layered them for chilling. This chill step is essential, because it helps the cookies hold their shape during baking and prevents spreading.
- After the chill, I preheated the oven to 350°F (177°C), cut shapes with cookie cutters, and placed them on prepared baking sheets. They baked for about 12–13 minutes until the edges were just turning golden — perfect!
- Once cooled, I dipped some in melted chocolate and drizzled others with white chocolate, finishing with a sprinkle of extra raspberry powder. The colors are stunning and the flavors blend beautifully.
Notes
- Always chill the rolled dough before cutting — it keeps edges crisp and neat.
- Use room‑temperature eggs and dairy so everything blends smoothly without lumps.
- Don’t skip grinding the raspberries — that powder gives real fruit flavor without sogginess.
- If your dough feels sticky, dust lightly with flour while rolling.
- Rotate baking sheets halfway to avoid uneven browning.
