Description
These Raspberry Sugar Cookies are tender, flavorful, and infused with the sweet tartness of freeze-dried raspberries. Cream cheese and butter create a moist, rich dough that’s lightly crisp on the edges and soft in the center. Perfect for any occasion, these cookies offer a delightful balance of fruity brightness and classic sweetness.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup ground freeze-dried raspberries
- 1 large egg
- 2 teaspoons vanilla bean paste
Optional
- 1/4 to 1/3 cup sanding sugar (for rolling)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well mixed. Set aside.
- Cream Butter, Cream Cheese, Sugar and Raspberries: Using an electric mixer set to medium speed, beat the softened butter and cream cheese together until the mixture is light and fluffy. Add the granulated sugar and ground freeze-dried raspberries, mixing until fully incorporated. Then, add the egg and vanilla bean paste, mixing again until smooth.
- Add Dry Ingredients: Reduce mixer speed to low to prevent flour from flying out. Gradually add the dry flour mixture into the wet ingredients, mixing just until the dough comes together and no streaks of flour remain. Avoid overmixing to keep cookies tender.
- Chill Dough: Cover the dough with plastic wrap and refrigerate it for 1 hour. This allows the flavors to meld and firms up the dough, making it easier to handle and helping cookies keep their shape while baking.
- Preheat Oven and Prepare Pans: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Form Dough Balls: Using a cookie scoop or two tablespoons, portion the chilled dough and roll into balls. If desired, roll each dough ball in sanding sugar for a sparkly, crunchy exterior.
- Arrange on Baking Sheets: Place the dough balls on the prepared pans, spacing them about 2 inches apart to allow room for spreading during baking. Gently flatten the top of each cookie slightly with your hand or the bottom of a glass. Sprinkle a pinch of sanding sugar on top if using.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the cookie edges are lightly browned and the tops appear set. The centers should remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ground freeze-dried raspberries can be store-bought or made by pulsing freeze-dried raspberries in a food processor until fine.
- Ensure cream cheese is softened to room temperature for easier mixing and a smooth dough.
- Sanding sugar adds a lovely sparkle and light crunch but is optional.
- Chilling the dough is important for texture and helps prevent spreading during baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
