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Best Raspberry Sugar Cookies Recipe
Ash Tyrrell

Best Raspberry Sugar Cookies Recipe

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.
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Total Time 2 hours 45 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.