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–+ servings
Raspberry Sugar Cookies

Raspberry Sugar Cookies That Melt in Your Mouth

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Delightful Raspberry Sugar Cookies that blend rich flavors with gluten-free and vegan options.
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Prep Time 20 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Ensure correct measurement for best results.
  • 1 teaspoon Baking Powder Use fresh for optimal performance.
  • 0.5 teaspoon Salt Just a pinch balances sweetness.
  • 0.5 cups Unsalted Butter At room temperature for proper creaming.
  • 4 ounces Cream Cheese Substitute with cashew cream cheese for vegan.
  • 1 cups Granulated Sugar Avoid substitutions for this recipe.
  • 1 large Egg Beat until pale.
  • 1 teaspoon Vanilla Extract Opt for pure extract for best results.
  • 0.5 teaspoon Almond Extract Optional but highly recommended.
  • 1.5 cups Freeze-Dried Raspberries Crush or use whole for texture.
For Garnish (Optional)
  • 0.5 cups Chocolate Melt carefully to prevent burning.
  • 0.25 cups Extra Freeze-Dried Raspberry Powder For garnishing.

Equipment

  • Mixing bowls
  • whisk
  • Spatula
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Crush 1½ cups of freeze-dried raspberries into a fine powder and chop the remaining ½ cup coarsely.
  2. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  3. In a bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
  4. In a large bowl, beat ½ cup butter and 4 ounces cream cheese until light and fluffy.
  5. Add 1 cup sugar and beat for 2 minutes, then incorporate 1 egg, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.
  6. Gradually mix in dry ingredients until a dough forms.
  7. Fold in the raspberry powder and chopped raspberries gently.
  8. Drop rounded portions on baking sheets, leaving space, and bake for 11-13 minutes.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  10. Melt chocolate and drizzle over cooled cookies, then sprinkle with raspberry powder.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

For optimal texture, underbake slightly and let cool on the baking sheets before moving.

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