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