Raspberry Sugar Cookies

These raspberry sugar cookies are like regular cut-out sugar cookies, but with two major upgrades in the dough: tangy cream cheese and freeze-dried raspberries. Naturally colored, these pretty pink cookies are beautiful right out of the oven, but feel free to garnish with melted chocolate or any of our other recommended toppings. You’ll love these for Valentine’s Day or any occasion where you crave a fun, berry flavored cookie.

heart raspberry sugar cookies dipped into dark chocolate

Have you ever baked our regular sugar cookies before? They’re a traditional sugar cookie with soft centers and slightly crisp edges– definitely a favorite around here. We also have a published recipe for cut-out cream cheese cookies with Nutella glaze, which totally take sugar cookies to the next level. The cream cheese provides a creamy-like texture and slight tang in each bite. I actually prefer them over our regular sugar cookies!

I took the same cream cheese sugar cookie dough and experimented with freeze-dried raspberries. The result was an extra tender berry flavored cookie with the most gorgeous (and natural!) pink/magenta color. I figured you’d enjoy trying these at home.

Tell Me About These Raspberry Sugar Cookies

  • Texture: These raspberry sugar cookies have a soft and almost creamy-like texture, which is unique for a cut-out sugar cookie.
  • Flavor: If you’re ever craving FLAVOR in your sugar cookies, start here. We have a slight tang from the cream cheese, but most of the flavor comes from raspberries. I appreciate that we’re using real berries that have been freeze-dried, not artificial raspberry flavoring. Almond extract is completely optional, but it adds another level of flavor. You can skip it if desired. The plain cookies have so much flavor– and are naturally pink– that you don’t really need icing or decoration. (Though who can resist a dip or drizzle of chocolate?)
  • Ease: Cookie cutter sugar cookies, of any variety and flavor, aren’t quite as easy as drop cookies. However, if you’re comfortable using a rolling pin and cookie cutters, the process won’t seem arduous. This recipe requires an extra step but it’s pretty simple: grind the freeze-dried berries into powder before using.
  • Time: The cookie dough comes together quickly. Roll it out, then chill it in the refrigerator for at least 2 hours. Without chilling, the cookies will completely lose their shape– so, yes, it’s a crucial step. After that, cut the dough into shapes, re-roll the scraps, then bake. Set aside a few hours to complete this recipe.

stack of raspberry cookies

Freeze-Dried Raspberries are the Secret

We love using freeze-dried berries in frostings. Have you tried this strawberry buttercream before? When you grind freeze-dried strawberries into a powder, you can easily use it in frosting. Freeze-dried berry powder or “dust” is perfect because it’s not wet and, therefore, doesn’t mess with the consistency of frosting. Real berry flavor without compromising texture. As it turns out, you can do the same thing with sugar cookie dough as long as you don’t go overboard with quantity. 2 cups (about 56g) of freeze-dried raspberries grinds down into 1/2 cup of powder, which is the perfect amount for this sugar cookie dough.

  • Where to buy freeze-dried raspberries: I always find them in my regular grocery store in the dried fruit aisle. Keep your eyes peeled– they’re more common than you think. We like Trader Joe’s brand and Target carries a nice selection, too. You can also purchase them online and here is a brand we’ve tested before. (They are much cheaper in stores if you can find them!) You need 2 cups, which is a little more than 1 standard 1.2 ounce (weight) bag.
  • Can I do this with another type of freeze-dried fruit? Yes, absolutely. I’ve tested this sugar cookie dough with freeze-dried strawberries, blueberries, and mango. The mango flavor wasn’t as intense as the berries, though. Use the same amount– 1/2 cup of the ground powder.
  • Can I do this with regular dried fruit or frozen fruit? No, do not use chewy/gummy dried fruit and do not use frozen fruit. You need freeze-dried raspberries, which are raspberries with all of the moisture removed– that way they can grind into a powder.

two side-by-side photos of freeze-dried raspberries in a food processor

side-by-side photos of raspberry cookie dry ingredients and the finished dough

Overview: How to Make Raspberry Sugar Cookies

The full printable recipe is below.

  1. Grind freeze-dried raspberries into powder.
  2. Make sugar cookie dough. The recipe instructions below include creaming the butter and cream cheese together before adding sugar. You also need 1 egg and vanilla extract. Almond extract is optional, but a tasty addition if you have some on hand. The dry ingredients include flour, your raspberry powder, baking powder, and salt.
  3. Divide in two pieces.
  4. Roll out cookie dough. Roll each section out to 1/4 inch thick. Have extra flour on hand because the dough is sticky.
  5. Chill rolled out dough for at least 2 hours.
  6. Cut into shapes. Re-roll all your scraps– you’ll be surprised how many cookies you get from this amount of dough.
  7. Bake & cool. Cool the cookies on the baking sheets before decorating.

The Trick is the Order of Steps

Notice how we roll out the dough BEFORE chilling it in the refrigerator? Let me explain why. To prevent the cookies from over-spreading, the cookie dough must chill in the refrigerator. Roll out the dough right after you prepare it, then chill the rolled-out dough. (At this point the dough is too soft to cut into shapes.) Don’t chill the cookie dough and then try to roll it out because it will be too cold and difficult to work with. Divide the dough in half before rolling it out because smaller sections of dough are simply more manageable.

After chilling, cut into shapes:

rolled out raspberry sugar cookie dough on parchment paper

Arrange 2-3 inches apart on lined baking sheets, then bake and cool:

heart-shaped raspberry cookies on a baking sheet

heart-shaped raspberry cookies on a cooling rack

heart shaped raspberry cookies dipped in dark chocolate

Decoration & Topping Ideas

I love using royal icing on regular sugar cookies. That icing would definitely work here, but I didn’t want the raspberry and cream cheese flavors to be overpowered by super sweet icing. So instead I dipped some into melted dark chocolate and drizzled others with melted white chocolate. So simple, so delicious. Here are some options:

Garnish the chocolate or icing with sprinkles or leftover freeze-dried raspberry powder:

heart-shaped raspberry cookies with white chocolate drizzle on top

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heart raspberry sugar cookies dipped into dark chocolate

Raspberry Sugar Cookies

  • Author: Sally
  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 13 minutes
  • Total Time: 2 hours, 45 minutes
  • Yield: 36 3-inch cookies
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


Ground freeze-dried raspberries add color and flavor to this cream cheese sugar cookie dough. You can leave the cookies plain, but we love them garnished with melted chocolate.


  • 2 cups (56g) freeze-dried raspberries
  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (230gunsalted butter, softened to room temperature
  • 4 ounces (112g) block cream cheese, softened to room temperature
  • 1 cup (200ggranulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • optional: 1 teaspoon almond extract

Optional Chocolate Topping

  • 4-ounce bar (113gsemi-sweet or white chocolate, coarsely chopped


  1. Using a blender or food processor, process the freeze-dried raspberries into a powder. You’ll have around 1/2 cup.
  2. Whisk the raspberry powder, flour, baking powder, and salt together in a large bowl. Set aside.
  3. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium-high speed until completely smooth and creamy, about 2 minutes. Add the granulated sugar and beat until mixture is fluffy and combined, about 1 minute. Add the egg, vanilla extract, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  4. Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be very soft and creamy.
  5. Generously flour your hands and rolling pin. Divide the dough into 2 equal parts. Roll each portion out on a lightly floured piece of parchment paper or silicone baking mat to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  6. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 2 hours and up to 2 days.
  7. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. (I like these heart cookie cutters.) Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.
  8. Arrange cookies on baking sheets 3 inches apart. Bake for 12-13 minutes until very lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
  9. For optional chocolate decorating: Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Dip cooled cookies in the melted chocolate or drizzle each with melted chocolate, then place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
  10. Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.


  1. Freezing Instructions: Plain or decorated sugar cookies freeze well up to 3 months. Wait for the chocolate/icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 4, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 5, then chill rolled out dough in the refrigerator for 45 minutes – 1 hour before cutting into shapes and baking.
  2. Cream Cheese: Want to leave out the cream cheese? Use our regular sugar cookies recipe and add 1/2 cup of the raspberry powder to that cookie dough. Whisk it in with the dry ingredients, just as you do here.
  3. Freeze-dried raspberries: I always find them in my regular grocery store in the dried fruit aisle. Keep your eyes peeled– they’re more common than you think. We like Trader Joe’s brand and Target carries a nice selection, too. You can also purchase them online and here is a brand we’ve tested before. (They are much cheaper in stores if you can find them!) You need 2 cups, which is a little more than 1 standard 1.2 ounce (weight) bag.
  4. Can I do this with another type of freeze-dried fruit? Yes, absolutely. I’ve tested this sugar cookie dough with freeze-dried strawberries, blueberries, and mango. The freeze-dried raspberries gave the most potent flavor. Use the same amount– 1/2 cup of the ground powder.
  5. Can I do this with regular dried fruit or frozen fruit? No, do not use chewy/gummy dried fruit and do not use frozen fruit. You need freeze-dried raspberries, which are raspberries with all of the moisture removed– that way they can grind into a powder.
  6. Other Toppings: See Decoration & Topping Ideas in blog post above.
  7. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: raspberry sugar cookies, cookies


  1. Good raspberry flavor but they were missing a sweetness even with the chocolate. My sister and I experimented with the thickness if the cookie but the texture was more like a biscuit than a cookie. So we frosted them with a buttercream-cream cheese frosting and then drizzled the chocolate. Final product tasted like a chocolate raspberry candy. We like the recommendation to chill the rolled out dough before cutting the cookies.

  2. SO delicious! Awesome recipe and so unique. I should’ve added a bit of food gel coloring, but otherwise these are a huge hit and the pre-rolling and chilling of the dough did the trick for perfect shapes. Thanks!

  3. I think everyone ran and got the raspberries before I could!! Sooooo… I subbed in freeze dried strawberries and oh wow!!! Yet another great recipe that is versatile and delivers great quality and flavor! Thank you Sally!

  4. Hi Sally! I always use your gram weights for flour and I know you use 125g per cup. I noticed that the amount of flour you have here is 136g per cup! Is the gram amount of flour correct here? Thanks!

    1. Hi Katie! 1 cup of spoon and leveled flour (I usually use King Arthur Flour) is approximately 125 grams. When you begin adding more, it starts weighing itself down– 3 cups isn’t always 125×3, if that makes sense. We measured this amount of flour with our scale using King Arthur Flour and it was 400 grams. That’s how this recipe was tested. We are adjusting grams in similar recipes where needed.

  5. I would’ve never thought to use the freeze dried berries.. I suppose that’s why I follow recipes not create them. LOVE these cookies! Very soft and a perfect amount of flavor to spice up regular sugar cookies. Decorated some with royal icing, some with chocolate, and left some plain for the people who are picky (boring). All 3 variants tasted fantastic. You can definitely tell the seeds are there, but it’s not overwhelming.

  6. Leslie McDonough says:

    I have been using freeze dried fruits for years, but only for frostings/fillings for cakes and macarons. What a great idea to use in a cookie dough! I have a hard time finding freeze dried raspberries, so I used strawberries instead. One pack of was a little less than a 1/2 Cup of powder after grinding up in the food processor, so I only used 1 pack and I think it was plenty of strawberry flavor and the perfect shade of pink! I also found the dough to be very easy to work with, especially when re-rolling and cutting the scraps. I will be making these again for sure, especially since my husband loved them as well. They are a perfect treat during Valentine’s Day weekend. Pairs well with chocolate covered strawberries and Prosecco! Thanks for another great recipe, Sally!

  7. Hi Sally. I made these bad boys yesterday and baked them up this morning. Dee-lish-us!!! So much fun I had making them. Mine, however, did not turn out as vibrant in color as your pics. Still pretty and everyone loved them. One of our little guys was biting off all the chocolate dipped parts and leaving the rest of the cookie untouched . I caught onto that one quickly hehe. Anyhow, thanks again for an awesome recipe.

  8. Made these yesterday and they were flavor packed and picture perfect. I made an error that I thought I would warn others about. I rolled my dough out on parchment paper and then covered with another sheet , then chilled. There were some small wrinkles in the parchment paper, which translated to some ridges in the cookies. I just dipped the side with ridges in chocolate to disguise. For most of them I dipped in chocolate on one half then dipped in finely ground pecans on the edge.

  9. LOVED this recipe! Super festive for Valentine’s Day with their pretty pink hue. The cookies were super flavorful and had a nice buttery tartness from the freeze-dried raspberries.
    I did notice some weren’t as brightly pink as others. Any suggestions as to why? Other than that, I will be making these again and again! I can’t wait to try other fruits.

    1. I had the same issue. The thinner cookies turned out more pale/brown, and the thicker ones turned out beautiful and bright. I ordered one of those rolling pins that helps you roll dough to an exact thickness so will definitely be using that the next time I make these. And there will most assuredly be a next time!!

  10. I made these with freeze dried strawberries (as I have these on-hand for strawberry cake ) and these are A-maxing. They really are pretty and delicious all by themselves. They really don’t need frosting IMO. My husband (a non-strawberry person) said he loved how you taste sugar cookie first and then…wait for it…the delicious strawberry flavor hits you. Almost like an aftertaste but in a super good way. Another Sally recipe going into the SAVE column! Thank you!

  11. These were a tremendous hit! I made them with the freeze dried strawberries, and added the zest of a lemon to enhance that bright berry flavor. (Plus, strawberry lemonade? Heck yeah.) I drizzled with white chocolate, and they were absolutely delightful.

  12. Hi Sally!
    I made these yesterday but I think I made them wrong.
    Should it be 56g of powdered raspberries? Because I weighed 56g of frozen raspberries, made the cookies, and they only turned a lighting pink and didn’t really have any raspberry taste. Still tasted good though 🙂

    Thank you!

    1. Trina @ Sally's Baking Addiction says:

      Hi Franny! Thank you so much fro giving these cookies a try. You need freeze dried raspberries for this recipe. They’re different from frozen. See recipe notes for details!

  13. I made these yesterday, and they turned out pretty dry. I followed the directions exactly and tried playing with the baking time. Any idea what I may have done wrong?

    1. Trina @ Sally's Baking Addiction says:

      Hi Katie! Make sure you’re spoon and leveling the flour (or using a kitchen scale) when measuring. Otherwise you can end up with too much flour in your dough making it too dry.

      1. I weighed the flour to 400g, so I’m not sure what I did wrong. They still taste great though!

  14. I live in Hamilton Canada and also had a really hard time finding freeze dried fruit, but finally located a brand called CITY SNACKS at a grocery store called Longos. Don’t know if that store is in the Ottawa area, but perhaps you can look on the company’s website. I couldn’t get raspberry, but ended up with strawberries. Going to try this recipe out tomorrow.

  15. So strangely I couldn’t find freeze dried anywhere until after I made these. (I found them at a big lots of all places) what I did was dehydrated them in a air fryer and then put them in my food processor. It came out good but it was a long extra step that I couldn’t quite get all the seeds out of. All in all this recipe is a keeper! Also try making these with a raspberry buttercream you won’t regret!

  16. Raquel Musgrave says:

    I made this recipe and was sadly disappointed on the results. The cookies had a hint of raspberry flavor, but were definitely lacking sweetness. The consistency of the cookies was not good either. I love crunchy cookies and soft cookies, but these were neither of them. The dough was very dense. I frosted them with dark chocolate frosting, and white chocolate frosting. I have loved all the recipes that I have prepared from your blog before, so I will try some of your other cookie recipes. Thank you. R. Musgrave

    1. Hi Raquel, thank you for trying this recipe and for your feedback. Let us know any other cookie recipes you try out.

  17. I loved these. They were just the right balance of tart and buttery and sweet for me, good alone or drizzled with chocolate (also good with cream cheese frosting, though I didn’t think they needed it.) I will say, none of my Valentine’s were fans, including the family we’re podding with, despite being a berry-loving people generally.
    Thank you for all of your recipes, truly your cake recipes turn out better than any others and I love all of your tips and detailed descriptions. Thanks!

  18. I wonder if I can use freeze dried strawberries and white chocolate chips and scoop out into balls for just a round cookie? I would like to freeze and only cook amount I need.

    Is this doable?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Catherine, these are best as cutouts and won’t spread properly as dough balls. What you could try is making it into a log and freezing them like slice-and-bake cookies, so they’ll be like round cutouts. You may want to chop up the white chocolate chips before adding to the dough, or simply pressing a few into the top of your rounds before or after baking. If you give it a try, we’d love to know how it goes!

  19. Another hit! The raspberry flavor was nice and intense, and the cookies were so pretty. I drizzled them with white chocolate from a squeeze bottle and they turned out superb.

  20. I made these on Sunday with my friend and they came out delicious! My only issue was with my oven – only the tops of the cookies started to turn brown (not the sides). I tried putting them on the lower rack, but then they didn’t turn brown at all. Any suggestions?

    1. Trina @ Sally's Baking Addiction says:

      Hi Szandi! We suggest letting them bake on the lower rack until slightly golden on the edges next time. We always recommend an in-oven thermometer to help make sure you’re baking at the right temperature as well. Happy baking!

  21. I just wanted to share that I made these with freeze dried pineapple and they turned out great! Next time, I would probably add more pineapple because the flavor is pretty subtle. I also accidentally added a full block of cream cheese but the cookies still turned out just fine.

  22. Hi Sally,

    Could these be made into mini muffin sized tart shells? And do you think a one-to-one GF flour blend would work?

    Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Carrie, We haven’t tested it but this cookie dough should work fine pressed into the bottom of mini tarts. We also haven’t tested this recipe with gluten free flour but other readers have reported the change with success. Let us know what you try!

  23. Hi Sally,
    So my Trader Joe’s was out of freeze dried raspberries. I made these with a berry mixture of blueberries, raspberries and strawberries. They came out delicious and lavender colored.

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