Raspberry Sugar Cookies

You know, I absolutely love making cookies, and I’ve got to tell you something—I discovered this wonderful recipe for raspberry sugar cookies that’s totally made my baking so much more fun. These cookies are like, seriously the prettiest and yummiest thing I’ve ever made in my kitchen. They’re sweet, they’re fruity, and they have these beautiful pink and red colors that just make me happy.

So here’s the thing—I used to think that cookies with fruit in them were way too tricky for me to bake at home. But then I tried making raspberry sugar cookies, and honestly, it was super easy and fun. I realized that, like, anyone can make them, even if you think baking is hard like I used to think.

I mean, when I brought these cookies to share with my friends, they were like, um, so impressed with how good they looked and tasted. These cookies are basically like little bursts of raspberry flavor and sweetness, you know? They’re perfect for tea time, or honestly, anytime you want a treat that tastes really special and looks beautiful.

So, like, I really think you should try making these raspberry sugar cookies for yourself. I’m gonna share exactly how I make them, step by step. Trust me, you’re totally gonna love them as much as I do!

Why You’ll Love This Recipe

Reader Favorite: Bakers consistently praise these cookies as “so pretty,” “tastes amazing,” and “the perfect balance of sweet and fruity.”

Fruity and Delicious: The combination of freeze-dried raspberries and subtle almond extract creates a sophisticated, naturally flavored cookie that doesn’t taste overly artificial.

Quick to Prepare: Ready to bake in just 20 minutes with minimal hands-on time.

Make-Ahead Friendly: Prepare the dough in advance and refrigerate for up to two days, then bake fresh whenever needed.

Great for Gift Giving: Beautiful cookies that impress friends and family when packaged in boxes or tins.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Bake Time: 10-12 minutes
• Total Time: About 1 hour

Yield: This recipe makes about 24 cookies, perfect for sharing or enjoying throughout the week.

Difficulty: Easy enough for beginning bakers but impressive enough for experienced cookie makers.

Required Kitchen Tools

• Mixing bowls (one medium, one large)
• Hand or stand mixer
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Baking sheets
• Parchment paper
• Wire cooling rack
• Microplane or zester (for optional chocolate topping)

Ingredients for Raspberry Sugar Cookies

Main Ingredients:

• 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled
• 1 and 1/2 teaspoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened to room temperature
• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup (about 85g) freeze-dried raspberries, roughly chopped
• 2 tablespoons freeze-dried raspberry powder (for dusting)

Optional Chocolate Topping:

• 2 ounces semi-sweet chocolate, melted
• 2 ounces white chocolate, melted
• Additional freeze-dried raspberry powder for garnish

Variations for Raspberry Sugar Cookies

Add White Chocolate: Fold in white chocolate chips along with the freeze-dried raspberries for extra sweetness and texture.

Try Strawberry: Substitute freeze-dried raspberries with freeze-dried strawberries for a different berry flavor.

Lemon Twist: Add 1 tablespoon of lemon zest to the wet ingredients for a raspberry-lemon combination.

Dipped Cookies: Dip half of each cooled cookie into melted white or dark chocolate for an elegant finish.

Spiced Version: Mix in 1/4 teaspoon of ground cardamom or rose water for a more sophisticated flavor profile.

How to Make Raspberry Sugar Cookies: Step-by-Step Instructions

1. Whisk Dry Ingredients In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. This helps distribute the leavening agent evenly and prevents lumps. Set aside.

2. Cream the Butter and Cream Cheese Using a hand or stand mixer, beat the softened butter and cream cheese together until smooth and well combined. This takes about 1-2 minutes. The cream cheese adds moisture and creates a tender crumb.

3. Add Sugar and Mix Gradually add the granulated sugar to the butter mixture. Beat on medium speed for about 2-3 minutes until the mixture becomes light, fluffy, and pale in color. This incorporates air into the dough, which helps the cookies rise slightly.

4. Incorporate Wet Ingredients Add the egg, vanilla extract, and almond extract to the wet mixture. Beat until everything is well combined and smooth.

5. Combine Wet and Dry Slowly add the dry ingredients to the wet mixture. Mix on low speed until just combined. Be careful not to overmix, as this can make cookies tough. Stop as soon as no dry flour is visible.

6. Fold in Raspberries Gently fold in the chopped freeze-dried raspberries using a rubber spatula. Work carefully to distribute them evenly throughout the dough without crushing them.

7. Chill the Dough Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the cookies hold their shape during baking and intensifies the flavors. You can refrigerate for up to 2 hours if needed.

8. Preheat and Scoop Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. Using a small cookie scoop or spoon, place dough portions about 1.5 to 2 inches apart on the baking sheets. Leave plenty of space between cookies as they will spread slightly during baking.

9. Bake Bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly soft, but this is normal. The cookies will set as they cool on the baking sheet.

10. Cool Properly Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack. This prevents them from breaking and ensures they set correctly.

11. Optional Topping Once completely cooled, you can drizzle or dip cookies in melted white or semi-sweet chocolate. Dust with additional freeze-dried raspberry powder while the chocolate is still wet for a professional appearance.

How to Serve Raspberry Sugar Cookies

These beautiful cookies work well in many settings:

For Tea Time: Pair with hot tea or fresh lemonade for an afternoon treat.

For Dessert Tables: Arrange on a platter with other cookies for a dessert spread.

For Gift Giving: Package in clear bags or boxes with decorative ribbon for an elegant homemade gift.

For Brunch: Serve alongside fresh fruit and pastries for a special brunch menu.

For Special Occasions: Use as wedding favors, bridal shower treats, or holiday party favors.

Storing Raspberry Sugar Cookies

Room Temperature Storage: Keep cookies in an airtight container at room temperature for up to 5 days. Layer with parchment paper between cookies to prevent sticking.

Refrigerator Storage: Store in an airtight container in the refrigerator for up to one week.

Freezer Storage: Freeze baked and cooled cookies in an airtight container for up to three months. Thaw at room temperature before serving.

Dough Storage: Refrigerate dough in an airtight container for up to 2 days. You can also freeze cookie dough balls for up to one month and bake from frozen, adding 1-2 extra minutes to the bake time.

Tips and Tricks for Success

Use Room Temperature Ingredients: Cold ingredients don’t blend smoothly, which affects texture. Remove butter, cream cheese, and eggs from the refrigerator about an hour before baking.

Don’t Overmix: Overmixing develops gluten, which makes cookies tough and dense. Mix just until ingredients are combined.

Freeze-Dried Raspberries Matter: Freeze-dried raspberries provide intense flavor and dry texture. Regular frozen raspberries add too much moisture and will make cookies soggy.

Level Your Flour: Spoon flour into your measuring cup and level with a knife rather than scooping directly from the bag. This prevents too much flour in the dough.

Even Scoops: Use a cookie scoop to ensure uniform size and even baking. Similarly-sized cookies bake at the same rate.

Parchment Paper: Use parchment paper rather than greasing baking sheets. This prevents browning on the bottom and helps cookies release easily.

Don’t Overbake: Remove cookies when edges are golden but centers still look slightly soft. They continue cooking on the hot baking sheet after removal from the oven.

Chill Your Dough: Chilled dough spreads less, giving you thicker, chewier cookies instead of thin, crispy ones.

Nutrition Information

Nutrient	Per Cookie
Calories	145
Total Fat	7g
Saturated Fat	4.5g
Cholesterol	18mg
Sodium	95mg
Total Carbohydrates	18g
Dietary Fiber	0.5g
Sugars	12g
Protein	2g

Nutrition facts are estimates based on standard USDA values and may vary based on specific ingredient brands.

Frequently Asked Questions

Can I use fresh raspberries instead of freeze-dried? Fresh raspberries contain too much moisture and will make the cookies soggy. Freeze-dried raspberries are essential for the correct texture and flavor intensity.

How do I prevent my cookies from spreading too thin? Make sure your dough is properly chilled before baking. Room temperature dough spreads more during baking. Additionally, avoid overmixing, which can develop gluten and cause spreading.

Can I make this dough ahead of time? Yes. You can refrigerate the dough for up to 2 days or freeze dough balls for up to one month. Bake from frozen, adding an extra 1-2 minutes to the bake time.

Why did my cookies turn out cakey instead of chewy? This usually happens from overbaking or overmixing. Remove cookies while centers are still slightly soft, and avoid mixing the dough longer than necessary.

Can I substitute the cream cheese? Cream cheese adds moisture and creates a tender crumb. You could try replacing it with softened butter, but the texture will be slightly different and less tender.

Should I use salted or unsalted butter? The recipe calls for unsalted butter so you can control the salt content. If using salted butter, reduce the salt in the recipe to 1/4 teaspoon.

How should I store chocolate-dipped cookies? Keep them in an airtight container in a cool room. Chocolate may soften in warm conditions, so refrigerate if your kitchen is warm.

Conclusion

Raspberry Sugar Cookies combine elegant flavor with simple, approachable instructions. The freeze-dried raspberries provide bright, fruity notes that pair beautifully with vanilla and almond, while the cream cheese creates a wonderfully tender crumb. Whether you’re baking for yourself, giving as gifts, or serving at special occasions, these cookies deliver impressive results every time. With proper storage techniques, you can enjoy them throughout the week or prepare dough ahead for fresh-baked cookies on demand.