These pretty pink Raspberry Sugar Cookies are naturally colored by adding freeze-dried raspberry powder to the dough and they look beautiful when baked, that’s why they actually do not need any further decoration.
Since I love the combo of sugar cookies and chocolate, I simply couldn’t resist dipping these cookies in melted chocolate or drizzling chocolate over them.
These cookies are great for Valentine’s Day or any other occasion where you want to please your loved ones. I finished off some of the cookies with raspberry powder or golden sugar sprinkles…these, I think are especially beautiful.
Tools & Equipment
- 2 large baking sheets
- 2 silicone baking mats
- Cookie cutter
- Large bowl
- Medium bowl
- Parchment paper
- Rolling pin
- Silicone spatula
- Small bowl
- Stand mixer fitted with the paddle attachment
- Whisk
- Wire rack
Recipe Tips
Freeze-Dried Raspberries: You should find them in a regular grocery store, if not you can definitely buy them online. You can also buy freeze-dried raspberry powder, that way you don’t have to worry about processing them in a blender or food processor.
Raspberries: If you’re not a big raspberry fan, you can substitute them for other freeze-dried fruits. You can use freeze-dried blueberries, strawberries or mangos. Use the same amount. Dried fruit, fresh or frozen fruit will not work in this recipe, you need to use freeze-dried fruits that no longer contains moisture, as you are turning them into powder.
Chill the Dough: Place the dough in the fridge for at least 2 hours before cutting into shapes and baking, to prevent the cookies from spreading too much in the oven.
Ingredients for Raspberry Sugar Cookies
Step by Step Guide – How to Make Raspberry Sugar Cookies
Make the Cookies
Whisk together raspberry powder, flour, baking powder and salt in a medium bowl. In the bowl of a stand mixer beat butter and cream cheese on medium speed until smooth and creamy, for about 2 minutes.
Add the sugar and beat until the mixture is fluffy and combined, for about 1 minute. Then add the egg and vanilla extract and beat on high until well mixed, for about 1 minute. Scrape down the sides and bottom of the bowl.
Add the dry ingredients to the wet ingredients and mix on low speed until combined. Divide the dough into 2 equal portions. Dust your hands and rolling pin generously with flour. Roll out each portion on a lightly floured piece of parchment to a thickness of about 0,6cm/0,25 inch. Lightly dust the 1st rolled out dough with flour and place a piece of parchment on top. Place the 2nd rolled out dough on top. Chill in the fridge for at least 2 hours and up to 2 days.
Preheat the oven to 180°C/350°F. Line 2 large baking sheets with silicone baking mats. Carefully remove the top piece of dough from the fridge. Use a cookie cutter to cut the dough into shapes. Roll out the remaining dough again and continue cutting until all is used. Repeat the process with the 2nd piece of dough.
Place the cookies 3cm/1,2 inch apart on the baking sheets and bake for 12-13 minutes, until lightly browned around the edges. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then cool completely on a wire rack.
Decorate the Cookies
Melt the white and semi-sweet chocolate in 20-second intervals in the microwave, stirring in between until the chocolate is completely melted. Mix half of the melted white chocolate with red food coloring until desired color intensity.
Dip the cooled cookies completely or halfway into melted chocolate or drizzle with melted chocolate and place back on the baking sheet. Sprinkle some cookies with freeze-dried raspberry powder or sugar sprinkles. Let the chocolate set in the fridge for about 30 minutes.
Storing and Freezing Instructions
Storage: You can store the cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 week.
Freezing Instructions: You can freeze decorated or undecorated sugar cookies for up to 3 months. For decorated cookies, wait until the chocolate has completely set before layering the cookies between parchment paper in an airtight container. Place in the fridge or at room temperature to thaw.
My Summary for Raspberry Sugar Cookies
Difficulty: Simple.
Taste & Texture: These Raspberry Sugar Cookies have a slight tang from the cream cheese, but most of the flavor comes from the raspberries. They are sweet, but not too sweet and the texture is soft and almost creamy. So good.
Time: It takes about 35 minutes to make the dough and roll it out. Then the dough needs to be chilled in the fridge for at least 2 hours. After that, it takes about 10 minutes to cut into shapes. Baking time is about 12-13 minutes per baking sheet.
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- Caramel Shortcake Bites
- Chocolate Truffles
- Matcha Green Tea Caramels
- Mousse au Chocolat
- Strawberry Vanilla Layer Cake
