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 (230g) unsalted butter, softened to room temperature
- 4 ounces (112g) block cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- optional: 1 teaspoon almond extract
Optional Chocolate Topping
- 4-ounce bar (113g) semi-sweet or white chocolate, coarsely chopped
- Using a blender or food processor, process the freeze-dried raspberries into a powder. You’ll have around 1/2 cup.
- Whisk the raspberry powder, flour, baking powder, and salt together in a large bowl. Set aside.
- 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.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be very soft and creamy.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- 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.
- 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.
- 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 freeze-dried raspberries gave the most potent flavor. 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.
- Other Toppings: See Decoration & Topping Ideas in blog post above.
- 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