Get the Recipe:
Raspberry Sugar Cookies
Yield
36
Prep Time
15 minutes
Cook Time
15 minutes
Additional Time
1 hour
Total Time
1 hour 30 minutes
These raspberry sugar cookies are a pretty and fruity twist on traditional sugar cookies. Make them for Valentine's Day, or just a fun treat!
Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 8 ounces (226g) cream cheese, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (37g) ground freeze-dried raspberries*
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 to 1/3 cup sanding sugar, optional
Instructions
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and cream cheese until light and fluffy. Add the sugar and ground raspberries, and mix until combined. Mix in the egg and vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Cover the dough and refrigerate for 1 hour.
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Using 2 tablespoons of dough at a time, roll the dough into balls. Roll each in sanding sugar (if using).
- Place the dough balls on the prepared pans, leaving about 2 inches between the cookies. Flatten the top of each cookie slightly, adding a pinch more sanding sugar if necessary.
- Bake 12 to 15 minutes, or until the edges are lightly browned and the tops appear set.
- Cool on the pans on a wire rack for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.
Notes
- *A 1.3-ounce (37g) bag will yield about 1/2 cup when ground. I recommend grinding them in a food processor.
- To store: Place the cooled cookies in an airtight container. To keep them looking their best, place them between layers of waxed paper or parchment paper. They should keep at room temperature for up to 5 days. For a few more days of storage, place the container in the refrigerator. Be sure that the container is airtight so that the cookies won't become dry.
- To freeze: Once the cookies are completely cooled, they can be placed in a freezer-safe bag or container. You may want to place them between layers of waxed paper or parchment paper to keep them looking their best. Thaw them overnight in the refrigerator.