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A plate filled with Raspberry Sugar Cookies, half-dipped in dark chocolate, drizzled with white chocolate, and topped with raspberry crumbs, with fresh mint leaves and raspberries as garnish.

Raspberry Sugar Cookies

5 from 1 vote
These vibrant, tangy cookies are a delightful treat, bursting with raspberry flavor and crowned with melted chocolate.
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Prep Time 2 hours 30 minutes
Cook Time 13 minutes
Chill time 2 hours
Total Time 4 hours 43 minutes
Servings: 36 Cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups freeze-dried raspberries Used to make raspberry powder adds color and tang
  • 3 cups all-purpose flour Spoon and level for accuracy
  • 1and ½ teaspoons baking powder For leavening
  • ½ teaspoon salt Enhances flavor
  • 1 cup unsalted butter Softened to room temperature
  • 4 ounces full-fat cream cheese Softened to room temperature
  • 1 cup granulated sugar For sweetness and texture
  • 1 large egg At room temperature
  • 1 teaspoon pure vanilla extract For flavor
  • Optional: 1 teaspoon almond extract For extra depth of flavor
Optional Chocolate Topping
  • 4- ounce bar semi-sweet or white chocolate Coarsely chopped for drizzling or dipping
  • Extra freeze-dried raspberry powder For garnish

Method
 

  1. Grind the freeze-dried raspberries into a powder using a blender or food processor.
  2. Whisk together the raspberry powder, flour, baking powder, and salt in a large bowl.
  3. Beat the softened butter and cream cheese together in a stand mixer or with a hand mixer on medium-high speed for 2 minutes until smooth. Add the sugar and beat until fluffy, about 1 minute.
  4. Add the egg, vanilla, and almond extract (if using), then beat on high speed until fully incorporated, about 1 minute.
  5. Add the dry ingredients to the wet mixture and mix on low until fully combined. The dough will be soft and creamy.
  6. Divide the dough into two portions. Roll each on parchment paper to about ¼ inch thickness, dusting with flour as needed.
  7. Lightly dust one rolled dough portion with flour, then place parchment paper on top. Stack the second rolled dough portion on top. Cover with plastic wrap and refrigerate for 2 hours.
  8. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  9. Remove the dough from the refrigerator and use a cookie cutter to shape the cookies. Arrange them on the baking sheets, spaced 3 inches apart.
  10. Bake for 12–13 minutes, or until lightly browned around the edges. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack.
  11. To decorate, melt the chopped chocolate in a double boiler or microwave, stirring every 20 seconds. Once melted, dip the cookies or drizzle the chocolate over them. Let the chocolate set before serving.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 45mgPotassium: 35mgFiber: 1gSugar: 10gVitamin A: 50IUCalcium: 15mgIron: 0.3mg

Notes

These raspberry sugar cookies are as pretty as they are delicious! A perfect way to add a little sweetness and color to your day, whether you enjoy them plain or with a decadent chocolate drizzle.

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