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Freeze-Dried Raspberry Sugar Cookies

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These colorful cookies are a delightful twist on classic sugar cookies, featuring the vibrant flavor of freeze-dried raspberries, a rich cream cheese base, and a melt-in-your-mouth texture.
Print Recipe
Prep Time 2 hours 30 minutes
Cook Time 13 minutes
Total Time 2 hours 43 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 135
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups freeze-dried raspberries, processed to powder Provides concentrated raspberry flavor and natural color.
  • 3 cups all-purpose flour Gives structure to the cookies.
  • 1.5 teaspoons baking powder Adds a light lift.
  • 0.5 teaspoon salt Balances the sweetness and enhances flavor.
  • 1 cup unsalted butter, softened to room temperature For richness and tender crumb.
  • 4 ounces full-fat brick cream cheese, softened to room temperature Adds moisture and a slightly tangy depth.
  • 1 cup granulated sugar Sweetens and helps create a light texture.
  • 1 large egg, at room temperature Binds the dough and adds structure.
  • 1 teaspoon pure vanilla extract Classic background flavor.
  • 1 teaspoon almond extract, optional Adds a delicate nutty note if you like.
For the Garnish
  • 4 ounces semi-sweet and/or white chocolate, coarsely chopped, optional For drizzling or dipping after baking.
  • to taste extra freeze-dried raspberry powder, for garnish, optional Intensifies color and raspberry flavor.

Method
 

Preparation
  1. Process the freeze-dried raspberries into a powder using a blender or food processor until fine. You should have around 1/2 cup of raspberry powder.
  2. In a large bowl, whisk together the raspberry powder, all-purpose flour, baking powder, and salt. Set this dry mixture aside.
  3. In another bowl, beat the softened butter and cream cheese together until smooth and fully combined.
  4. Add the granulated sugar to the butter and cream cheese, and beat until the mixture is light and fluffy. Then mix in the egg, vanilla extract, and almond extract if using.
  5. Gradually add the flour and raspberry mixture to the wet ingredients. Mix just until combined. Do not overmix the dough.
  6. Divide the dough into two pieces. Roll each piece to a 1/4-inch thickness on lightly floured parchment paper. Chill the rolled dough for at least 2 hours.
Baking
  1. Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
  2. Cut out cookies with your preferred cookie cutters and place them on the prepared baking sheets, spacing them a couple of inches apart.
  3. Bake for 12 to 13 minutes, until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
  4. Optionally, melt the chopped chocolate and drizzle or dip over the cooled cookies, then sprinkle with extra raspberry powder for garnish.

Nutrition

Serving: 1gCalories: 135kcalCarbohydrates: 19gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 40mgSugar: 8g

Notes

Use room temperature butter, cream cheese, and egg for even mixing. Store baked cookies in an airtight container at room temperature for up to 4 days. For freezing, freeze baked cookies in a single layer on a baking sheet until firm and then transfer to a freezer-safe container for up to 3 months.

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