Raspberry Sugar Cookies (Real Flavor)
These Raspberry Sugar Cookies are a true celebration of natural fruit flavor, boasting a vibrant hue and intense berry taste from freeze-dried raspberries. With a tender, chewy texture and a hint of cream cheese for richness, they're elevated further by an optional drizzle of chocolate. This recipe promises a delightful balance of tart and sweet, perfect for any occasion.
Prep Time
25 minutes
Cook Time
25-30 minutes
Total Time
50-55 minutes
Servings
Makes 24-30 cookies
Keywords
Why This Recipe Delivers
- Bursting with real raspberry flavor, not artificial.
- Perfectly chewy and tender, thanks to the addition of cream cheese.
- Visually stunning with vibrant colors and optional chocolate drizzle.
- Simple enough for bakers of all skill levels.
- A unique twist on a classic sugar cookie, perfect for any occasion.
Ingredients
- 75 grams (2 cups) freeze-dried raspberries, divided
- 360 grams (3 cups) all-purpose flour, spooned and leveled
- 7.5 mL (1½ teaspoons) baking powder
- 2.5 mL (½ teaspoon) salt
- 226 grams (1 cup) unsalted butter, softened
- 113 grams (4 oz) cream cheese, softened
- 200 grams (1 cup) granulated sugar
- 1 large egg, at room temperature
- 5 mL (1 teaspoon) pure vanilla extract
- 5 mL (1 teaspoon) almond extract (optional)
- For the Chocolate Topping (Optional):
- 113 grams (4 oz) semi-sweet or white chocolate, chopped
- Extra freeze-dried raspberry powder for garnish
Instructions
- Begin by processing 50 grams (1½ cups) of the freeze-dried raspberries into a fine powder using a food processor or a mortar and pestle. Coarsely chop the remaining 25 grams (½ cup) of freeze-dried raspberries to add textural intrigue. Set both preparations aside separately.
- Preheat your oven to 175°C (350°F). While the oven heats, line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- In a medium-sized bowl, meticulously whisk together the measured flour, baking powder, and salt. This ensures all dry ingredients are uniformly distributed, which is crucial for the cookie's texture.
- Using an electric mixer fitted with a paddle attachment, cream the softened unsalted butter and cream cheese together on medium speed for approximately 2 minutes. Continue mixing until the mixture appears light, fluffy, and well-aerated.
- Gradually add the granulated sugar to the butter and cream cheese mixture, beating for an additional 2 minutes until the sugar is thoroughly incorporated, and the mixture achieves a creamy, cohesive consistency.
- Incorporate the large egg, vanilla extract, and the optional almond extract into the wet mixture. Beat only until they are just combined; overmixing at this stage can lead to tougher cookies.
- With the mixer on low speed, gradually add the whisked flour mixture to the wet ingredients. Mix just until a soft, shaggy dough begins to form. Avoid overmixing to keep the cookies tender.
- Gently fold in both the raspberry powder and the coarsely chopped freeze-dried raspberry pieces by hand using a sturdy wooden spoon or spatula. Mix just until the raspberries are evenly distributed throughout the dough, imparting both color and flavor.
- Using a 40 mL (1.5-inch) cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheets. Ensure you space them approximately 5 cm (2 inches) apart to allow for proper spreading during baking.
- Bake the cookies for 11-13 minutes. They are ready when their edges are lightly set and golden, but their centers still appear slightly soft or underbaked. This ensures a wonderfully chewy cookie. They will continue to firm up as they cool on the hot pan.
- Allow the baked cookies to cool on the baking sheet for 5 minutes. This crucial resting period helps them set and prevents them from breaking. After 5 minutes, carefully transfer them to a wire rack to cool completely.
- For the optional chocolate topping, melt the chopped semi-sweet or white chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each, until smooth and fully melted. Drizzle the melted chocolate artistically over the completely cooled cookies, then immediately sprinkle with extra freeze-dried raspberry powder for an attractive garnish and added flavor.
Tools You’ll Need
- Food processor or mortar and pestle
- Electric mixer (stand or hand mixer)
- Medium mixing bowl
- Large mixing bowl
- Rubber spatula or wooden spoon
- Parchment paper
- Baking sheets
- Cookie scoop (40 mL / 1.5-inch) or tablespoon
- Wire cooling rack
Essential Success Tips
- Ensure your butter and cream cheese are truly softened to room temperature for a smooth, homogenous dough and optimal texture.
- When incorporating the dry ingredients, mix just until combined to avoid overworking the gluten, which can result in tough cookies.
- Do not overbake the cookies; removing them when the centers are still slightly soft ensures they remain chewy.
- For the best raspberry flavor, use high-quality freeze-dried raspberries that are vibrant in color.
- If adding the chocolate drizzle, ensure the cookies are completely cool to prevent the chocolate from melting off.
Professional Cooking Secrets
- Toast your flour lightly before use for a nuttier, deeper flavor profile in your cookies. Spread flour on a baking sheet and bake at 150°C (300°F) for 5-7 minutes, then cool completely before using.
- For an even richer raspberry experience, consider infusing your granulated sugar with some freeze-dried raspberry powder a day in advance. This allows the sugar crystals to absorb the flavor more deeply.
- To achieve perfectly uniform cookies and prevent uneven spreading, chill the scooped dough balls for 15-30 minutes before baking, especially if your kitchen is warm.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. The dough can also be scooped and frozen for up to 3 months; bake from frozen, adding a few extra minutes to the baking time.
- Variations: Experiment with different freeze-dried fruits like strawberries or blueberries. A lemon zest addition to the dough can also beautifully complement the raspberry flavor.
Frequently Asked Questions
Can I use fresh or frozen raspberries instead of freeze-dried?
No, it is highly recommended to use freeze-dried raspberries for this recipe. Fresh or frozen raspberries introduce too much moisture, which will significantly alter the cookie's texture and make them spread excessively.
Why is cream cheese added to a sugar cookie recipe?
Cream cheese adds a wonderful tang, richness, and contributes to the incredibly tender and slightly chewy texture of these cookies, making them stand out from traditional sugar cookies.
How can I make the raspberry flavor even more intense?
To intensify the raspberry flavor, you can slightly increase the amount of freeze-dried raspberry powder, or consider adding a few drops of natural raspberry extract (different from almond extract) to the dough along with the vanilla.
Nutrition Facts (Per Serving)
Calories: 180, Protein: 2g, Fat: 10g, Carbs: 20g (per cookie, approximate, without chocolate topping)
Allergy Information
Contains dairy (butter, cream cheese) and gluten (all-purpose flour). For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend. For a dairy-free option, use plant-based butter and cream cheese alternatives, though texture may vary slightly.
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