Dessert

Raspberry Sugar Cookies with Chocolate Drizzle Recipe

BySana Jeannette February 1, 2026February 1, 2026

Introduction

Raspberry Sugar Cookies combine the bright, tangy flavor of freeze-dried raspberries with a rich, tender cookie base. These treats offer a delightful mix of textures with raspberry powder and chocolate drizzles that make them perfect for any occasion.

The image shows several heart-shaped sugar cookies on a white marbled texture tray lined with white parchment paper. Each cookie has a creamy light beige base layer with a grainy texture of red and white sugar sprinkles evenly covering the top surface. Over the sprinkles, there are thin, dark brown chocolate drizzle stripes spread diagonally across each cookie. Fresh red raspberries are scattered around the cookies, adding a natural, textured contrast with their round clusters of small drupelets. The edges of the tray are light brown wood, framing the scene softly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
4 oz semi-sweet or white chocolate, chopped
Extra freeze-dried raspberry powder for garnish

Instructions

Step 1: Crush 1½ cups of the freeze-dried raspberries into a fine powder using a food processor or mortar and pestle. Coarsely chop the remaining ½ cup for texture and set both aside.
Step 2: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 3: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

Step 4: Using an electric mixer, cream the softened butter and cream cheese together on medium speed for about 2 minutes until light and fluffy.
Step 5: Add the granulated sugar to the butter mixture and beat for another 2 minutes until well incorporated and creamy.
Step 6: Beat in the egg, vanilla extract, and almond extract (if using) until just combined; avoid overmixing.

Step 7: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
Step 8: Fold in the raspberry powder and chopped raspberry pieces by hand using a wooden spoon, mixing just until evenly distributed.
Step 9: Drop rounded portions of dough onto the prepared baking sheets using a cookie scoop or tablespoon, spacing them about 2 inches apart.

Step 10: Bake for 11–13 minutes, until edges are set but centers still look slightly underbaked—they will finish cooking on the warm pans.
Step 11: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 12: For the optional chocolate topping, melt the chopped chocolate in 30-second intervals in the microwave, then drizzle over the cooled cookies and sprinkle with extra raspberry powder.

Tips & Variations

Use almond extract to enhance the nutty flavor, or omit it for a milder taste.
Swap semi-sweet chocolate for white chocolate to add a sweeter contrast.
Freeze-dried raspberry powder can be found online or made fresh to boost raspberry flavor without adding moisture.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat slightly in a microwave for a few seconds to soften, if desired. The chocolate drizzle may soften at room temperature but will firm up again when chilled.

How to Serve

Round cookies are shown, each divided into two equal halves by color and texture. One half of each cookie has a deep red, rough, sugary coating with larger sugar crystals that sparkle and reflect light. The other half is pale pink, with a smooth base sprinkled and lined with small pink sugar crystals in parallel diagonal stripes. The cookies are placed closely together on a white marbled surface. The contrast between the dark red textured side and the soft pink striped side is clear and eye-catching. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries add extra moisture, which can change the dough consistency and baking time. Freeze-dried raspberries are better for maintaining texture and flavor without altering the recipe.