Raspberry Sugar Cookies Recipe
Introduction
These Raspberry Sugar Cookies are a delightful twist on a classic favorite, combining the sweet tang of freeze-dried raspberries with soft, buttery cookie dough. Their charming swirls and optional white chocolate topping make them perfect for any occasion or a special treat at home.
Ingredients
- 2 1/4 cups (270g) all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cream of tartar
- 13 tbsp (183g) butter, room temperature
- 1 1/4 cups (250g + more for rolling) white sugar
- 1 large egg + 1 yolk, room temperature
- 1 1/2 tsp vanilla paste or extract
- 1 cup (18g) freeze-dried raspberries (measured before grinding)
- 1 to 2 drops red gel food coloring (optional)
- White chocolate (optional)
Instructions
- Step 1: Pulverize the freeze-dried raspberries in a grinder or food processor until they become a fine powder. In a medium bowl, sift together the flour, baking soda, cream of tartar, and salt. Set both aside.
- Step 2: Using a hand or stand mixer with a paddle attachment, beat the room temperature butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg, yolk, and vanilla, mixing for another minute.
- Step 3: Add the sifted dry ingredients in two additions, mixing just until combined. Avoid overmixing to keep cookies tender.
- Step 4: Divide the dough into two equal parts, placing one half into a small bowl. Sift the raspberry powder into the larger dough portion and mix gently until just combined, being careful not to overwork it.
- Step 5: Use a small cookie scoop (#40 or 1 1/2 tablespoons) to portion out dough balls. As you scoop, bring the sides of the dough toward the center to maintain a consistent shape. Chill the dough for at least 30 minutes or up to 3 days in the refrigerator before baking.
- Step 6: Preheat the oven to 350ºF (180ºC) and position a rack in the center. Optionally roll the dough balls in white sugar before baking. Bake 6 to 8 cookies at a time in separate batches for 10 to 11 minutes. Keep remaining dough refrigerated while baking.
- Step 7: Let cookies cool on the sheet for a minute, then gently press a white chocolate feve or disc on top of each cookie. Transfer to a wire rack to cool completely before serving.
Tips & Variations
- For more vibrant color, add 1 to 2 drops of red gel food coloring to the raspberry dough.
- Substitute freeze-dried strawberries for a different berry flavor.
- Chilling the dough helps prevent spreading and enhances flavor.
- Use high-quality white chocolate for a richer topping.
Storage
Store cooled cookies in an airtight container at room temperature for 3 to 4 days. To refresh, warm gently in the oven for a few minutes. Avoid refrigerating as it may dry them out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of freeze-dried?
Freeze-dried raspberries are best because they add intense flavor without extra moisture. Fresh raspberries have too much moisture and can alter the cookie texture.
Do I need to add food coloring?
No, the food coloring is optional. It enhances the raspberry dough’s color but does not affect the taste.
Print
Raspberry Sugar Cookies Recipe
- Total Time: 1 hour (including chilling and baking multiple batches)
- Yield: Approximately 24 cookies 1x
Description
These Raspberry Sugar Cookies combine tender, buttery sugar cookie dough with vibrant freeze-dried raspberry powder for a burst of fruity flavor. The cookies are optionally rolled in white sugar for a delicate crunch and finished with a touch of white chocolate for added sweetness. Perfectly soft on the inside with a gentle crisp around the edges, these cookies make a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 Cup (270g) All-Purpose Flour
- 3/4 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/4 Tsp Cream of Tartar
Wet Ingredients
- 13 Tbsp (183g) Butter, room temperature
- 1 1/4 Cup (250g + more for rolling) White Sugar
- 1 Large Egg + 1 Yolk, room temperature
- 1 1/2 Tsp Vanilla Paste or Extract
Flavoring
- 1 Cup (18g) Freeze-Dried Raspberries (before grinding)
- 1 to 2 Drops Red Gel Food Coloring (optional)
- White Chocolate discs or feves (optional, for topping)
Instructions
- Prepare Raspberry Powder and Dry Mix: Pulverize the freeze-dried raspberries into a fine powder using a grinder or food processor. In a separate medium bowl, sift together the all-purpose flour, baking soda, cream of tartar, and salt. Set both aside.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment or a hand mixer, beat the room temperature butter and sugar together on medium speed until the mixture is light and fluffy, approximately 3 minutes. Add the egg, yolk, and vanilla paste or extract, then continue mixing for another minute until fully incorporated.
- Combine Dry Ingredients: Gradually sift the dry ingredient mixture into the wet mixture in two additions, mixing until just combined. Avoid overmixing to maintain a tender cookie texture.
- Divide and Flavor the Dough: Split the dough into two equal parts; set one portion aside. Sift the raspberry powder into the larger portion and gently mix until combined, careful not to overwork the dough. Now you have one vanilla dough and one raspberry-flavored dough.
- Portion and Chill Dough: Using a small cookie scoop (#40, approximately 1 1/2 tablespoons), scoop the dough into balls. As you scoop, you may need to gently bring the sides of the dough towards the middle to keep consistent ball shapes. Place the dough balls on a tray and chill in the refrigerator for at least 30 minutes, up to 3 days, to firm up before baking.
- Preheat Oven and Roll Dough Balls: Place a rack in the center of your oven and preheat to 350°F (180°C). Optionally, roll chilled dough balls in additional white sugar for extra texture before baking.
- Bake Cookies: Bake the cookies in batches of 6 to 8 on a prepared cookie sheet for 10 to 11 minutes, or until edges are set but centers remain soft. Keep remaining dough refrigerated while baking other batches.
- Finishing Touch and Cooling: After removing the cookies from the oven, let them cool on the cookie sheet for about one minute. Gently press a white chocolate disc or feve onto the top of each cookie. Transfer cookies to a wire rack to cool completely.
- Storage: Store cooled cookies in an airtight container at room temperature. Enjoy within 3 to 4 days for the best freshness.
Notes
- Freeze-dried raspberries must be ground to a fine powder for even color and flavor distribution in the dough.
- Do not overmix the dough after adding flour to ensure a tender cookie texture.
- Chilling the dough helps prevent spreading and improves flavor development.
- Rolling dough in white sugar before baking is optional but adds a pleasant sweet crunch.
- Using white chocolate discs after baking adds a creamy, sweet contrast but can be omitted or substituted as desired.
- If red gel food coloring is used, add sparingly to enhance the raspberry color without overpowering flavor.
- Cookies keep best when stored in an airtight container at room temperature and are best eaten within a few days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry sugar cookies, freeze-dried raspberry cookies, white chocolate cookies, soft sugar cookies, fruity cookies
