Raspberry Sugar Cookies with Chocolate Drizzle Recipe
These Raspberry Sugar Cookies are a delightful twist on classic sugar cookies, featuring the natural tartness and vibrant color of freeze-dried raspberries. Soft, chewy, and bursting with raspberry flavor, these cookies are finished with an optional drizzle of melted semi-sweet or white chocolate and a sprinkle of extra raspberry powder for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 1½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 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)
Additional Ingredients
- 2 cups freeze-dried raspberries, divided (1½ cups crushed to powder and ½ cup coarsely chopped)
- 4 oz semi-sweet or white chocolate, chopped (for optional topping)
- Extra freeze-dried raspberry powder for garnish
Instructions
- Prepare Raspberry Powder: Crush 1½ cups of freeze-dried raspberries into a fine powder using a food processor or mortar and pestle. Coarsely chop the remaining ½ cup for texture. Set both aside.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Cream Cheese: Using an electric mixer, cream the softened butter and cream cheese on medium speed for about 2 minutes until light and fluffy.
- Add Sugar: Add the granulated sugar to the butter and cream cheese mixture and beat for an additional 2 minutes until the mixture is creamy and well incorporated.
- Incorporate Egg and Extracts: Beat in the egg, vanilla extract, and almond extract (if using) until just combined, being careful not to overmix.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
- Fold in Raspberries: Fold in the raspberry powder and chopped freeze-dried raspberries by hand using a wooden spoon, mixing just until evenly distributed throughout the dough.
- Shape Cookies: Drop rounded portions of dough onto the prepared baking sheets using a cookie scoop or tablespoon, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake for 11 to 13 minutes, until the edges are set but the centers still appear slightly underbaked. They will continue to cook as they cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Chocolate Topping: Melt the chopped chocolate in 30-second intervals in the microwave, stirring between intervals until smooth. Drizzle the melted chocolate over the cooled cookies and sprinkle with extra freeze-dried raspberry powder for garnish.
Notes
- Using freeze-dried raspberries adds intense raspberry flavor without added moisture, ensuring perfect cookie texture.
- Do not overmix the dough once the egg and extracts are added to keep the cookies tender.
- Baking until the edges are set but the centers are slightly underbaked ensures chewy, soft cookies.
- Optional almond extract complements the raspberry flavor but can be omitted if unavailable or undesired.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- The chocolate drizzle adds a sweet contrast, but cookies are delicious on their own.
Keywords: Raspberry sugar cookies, freeze-dried raspberry cookies, cream cheese cookies, easy baked cookies, chocolate drizzle cookies
