Raspberry Sugar Cookies are the ultimate pink-hued treat that transforms an everyday dessert into something truly special! Each bite is delightfully soft, laced with the tart-sweet magic of real raspberries, and beautifully balanced by a hint of tangy cream cheese. These cookies are as pretty as they are delicious, making them perfect for celebrations, afternoon tea, or simply to brighten your day. Whether you’re a longtime raspberry fan or new to baking with freeze-dried fruit, these cookies will quickly earn a spot among your favorite homemade bakes.
Ingredients You’ll Need
One of the many joys of Raspberry Sugar Cookies is just how unfussy the ingredient list is. Every item here pulls its weight in building flavor, texture, and those signature blush-pink tones.
- All-purpose flour: Provides the sturdy, tender structure that gives each cookie its perfectly chewy bite.
- Baking powder: Lifts the dough so the cookies bake up light and never dense.
- Salt: Just enough to amplify all the other flavors and balance the sweetness.
- Unsalted butter (softened): Delivers rich flavor and a melt-in-your-mouth texture.
- Cream cheese (softened): Adds subtle tanginess and extra softness to every cookie.
- Granulated sugar: The sweet foundation for these cookies, making them just sweet enough without overpowering the raspberry.
- Large egg: Binds the dough together and helps with structure.
- Vanilla extract: Rounds out the berry flavors and enhances the overall aroma.
- Freeze-dried raspberries: The star ingredient—ground into powder, these pack an intense, fresh raspberry flavor and gorgeous color that no artificial dye could match.
How to Make Raspberry Sugar Cookies
Step 1: Prepare the Raspberry Powder
Start by turning your freeze-dried raspberries into a fine, colorful powder. Just pop them into a food processor or blender and pulse until they resemble dust. Reserve a spoonful for later if you’d like to add an extra sprinkle after baking—trust me, it looks beautiful!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together your flour, baking powder, salt, and that gorgeous raspberry powder you just made. Mixing these dry ingredients now ensures even color and flavor in every cookie.
Step 3: Cream the Butter and Cream Cheese
In a large mixing bowl, beat your softened butter and cream cheese until the mixture is silky smooth and fluffy—about two minutes should do it. This step guarantees that dreamy, melt-away texture in your Raspberry Sugar Cookies.
Step 4: Add Sugar, Egg, and Vanilla
Now, add in the sugar and continue to beat until everything’s light and airy. Next, incorporate the egg and vanilla extract so the dough becomes creamy and fragrant.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet, mixing on low speed. Don’t rush this step! Mix just until the dough comes together so you keep the cookies tender.
Step 6: Roll Out and Chill the Dough
Divide the finished dough in two. Place each half between sheets of parchment paper, and roll to about ¼-inch thickness. Slide the dough (still sandwiched in parchment) onto a baking sheet and chill in the refrigerator—at least two hours. This is the secret to perfect, shapely cookies that cut like a dream.
Step 7: Cut and Bake
Preheat your oven to 350°F (180°C). Cut out shapes using your favorite cookie cutters and arrange them on parchment-lined baking sheets. Bake for 10 to 12 minutes, until just the edges start to turn the palest gold. It’s better to underbake than overbake for soft, tender results. Let cookies cool completely on wire racks.
Step 8: Decorate
If you reserved any raspberry powder, give your cooled Raspberry Sugar Cookies a finishing dusting. Or, get extra fancy and drizzle them with melted white chocolate for a little luxury. Either way, let your creativity shine!
How to Serve Raspberry Sugar Cookies
Garnishes
Turn up the charm by showering your cookies with a final dusting of reserved raspberry powder or a gentle snowfall of powdered sugar. For holidays or memorable occasions, a squiggle of white chocolate or a few extra freeze-dried raspberry bits really pop against the pink cookie base.
Side Dishes
These cookies practically beg for a tall glass of cold milk or a mug of creamy hot chocolate. For a more sophisticated pairing, serve alongside a scoop of vanilla ice cream or a raspberry sorbet to echo the fruity theme. If you’re hosting afternoon tea, arrange them on a dessert platter with lemon bars or chocolate truffles.
Creative Ways to Present
For a playful twist, stack Raspberry Sugar Cookies in cellophane bags tied with ribbon as edible gifts. Arrange them in a circle and drizzle chocolate in the center for a cookie “wreath,” or use letter cutters to spell out sweet messages for birthdays and showers. Their pastel color looks stunning on a white cake stand, contrasting beautifully at dessert buffets.
Make Ahead and Storage
Storing Leftovers
To keep your Raspberry Sugar Cookies at their best, store them in an airtight container at room temperature; they’ll stay soft and delicious for up to five days. Slip a piece of parchment between layers to prevent sticking, and tuck them away from direct sunlight.
Freezing
You can absolutely freeze these cookies, baked or unbaked! For baked cookies, layer them in a freezer-safe container separated by parchment or wax paper (they’ll last up to 3 months). If you’d rather freeze the unbaked dough, roll and cut your cookie shapes, freeze them on a tray, then transfer to a zip-top bag for baking fresh whenever the craving strikes.
Reheating
If your cookies have been frozen, let them come to room temperature on the counter for the softest texture. If you prefer a warm cookie, give them a quick zap in the microwave for 8 to 10 seconds—or pop them into a low oven for just a minute or two.
FAQs
Can I use fresh or frozen raspberries instead of freeze-dried?
Fresh or frozen raspberries have too much moisture and can make your dough soggy, resulting in cookies that spread too much or lose their lovely texture. Freeze-dried raspberries concentrate the flavor and color without watering down your dough, which is why they’re key to success in Raspberry Sugar Cookies.
Is there a substitute for cream cheese?
If you’re out of cream cheese, you can use the same amount of softened butter, though your cookies will lose a bit of their signature tang and extra softness. The cream cheese is what makes these Raspberry Sugar Cookies uniquely tender and flavorful, so use it if you can!
Can I make the dough in advance?
Absolutely! The dough keeps well, wrapped tightly, in the fridge for up to 3 days. You can also freeze the rolled and cut cookie shapes, then bake straight from the freezer, adding a minute or two to the baking time if needed.
How do I get an even pink color throughout my cookies?
Be sure to whisk the raspberry powder into your flour very thoroughly before combining with the wet ingredients. This helps distribute the beautiful pink hue evenly, giving every batch of Raspberry Sugar Cookies a consistent and vibrant color.
Can I make these gluten-free?
You can try substituting a cup-for-cup gluten-free all-purpose flour blend. The texture may change a little, but the raspberry flavor and pretty color will shine through. Make sure your blend contains xanthan gum for the best results!
Final Thoughts
If you’re looking for a treat that’s just as gorgeous as it is delicious, Raspberry Sugar Cookies are sure to win your heart. They’re simple, impressive, and bursting with real raspberry flavor—perfect for sharing with friends or brightening any day. Give them a try and let these cheerful cookies add a rosy pop of flavor and fun to your kitchen!
Print
Raspberry Sugar Cookies Recipe
- Total Time: 2 hours 32 minutes
- Yield: About 36 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet and tart flavors with these Raspberry Sugar Cookies. Made with a hint of creamy cream cheese and the vibrant taste of freeze-dried raspberries, these cookies are a perfect treat for any occasion.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup freeze-dried raspberries, ground into powder or coarsely crushed
Wet Ingredients:
- 1 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare Raspberry Powder: Place freeze-dried raspberries in a food processor or blender and pulse into a fine powder, reserving a small amount for optional garnish.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, salt, and raspberry powder.
- Cream Butter and Cheese: In a large mixing bowl, beat butter and cream cheese until smooth and creamy. Add sugar and beat until light and fluffy.
- Combine Wet Ingredients: Mix in egg and vanilla until fully incorporated.
- Form Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until dough comes together.
- Chill Dough: Divide dough in half, roll each half to ¼-inch thickness between parchment paper, and refrigerate for at least 2 hours.
- Bake Cookies: Preheat oven to 350°F (180°C), cut dough into shapes, place on baking sheets, and bake for 10–12 minutes until golden around the edges.
- Cool and Serve: Cool cookies on wire racks. Dust with reserved raspberry powder or drizzle with melted white chocolate if desired.
Notes
- Chilling the dough helps cookies hold their shape during baking.
- Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- For a stronger raspberry flavor, increase freeze-dried raspberries to ¾ cup.
- Prep Time: 20 minutes (plus 2 hours chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 23 mg
