Name: Raspberry Sugar Cookies with Chocolate Drizzle Recipe
Prep time: 2 h 30 min
Cook time: 13 min
Total time: 2 h 43 min
Cuisine: American
Ingredients: 2 cups (56g) freeze-dried raspberries; 3 cups (375g) all-purpose flour (spooned & leveled); 1 and 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 4 ounces (113g) full-fat brick cream cheese, softened to room temperature; 1 cup (200g) granulated sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; Optional: 1 teaspoon almond extract; 4-ounce bar (113g) semi-sweet and/or white chocolate, coarsely chopped; Extra freeze-dried raspberry powder, for garnish

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Oh, you’re in for a treat with this Raspberry Sugar Cookies with Chocolate Drizzle Recipe! These cookies are my ultimate go-to when I want to impress friends without spending hours in the kitchen. The blend of vibrant raspberry flavor from freeze-dried raspberries and that silky chocolate drizzle is just divine. They’re perfect for everything from tea parties to casual weekend baking sessions when you want something fresh and fruity yet sweetly comforting.

I love how this Raspberry Sugar Cookies with Chocolate Drizzle Recipe strikes the perfect balance—it’s sophisticated enough for special occasions but simple enough for an afternoon with the kids. Plus, using freeze-dried raspberries adds a natural, intense raspberry kick without any sogginess, and the chocolate drizzle adds that little touch of elegance that makes these cookies irresistible. Trust me, once you try these, you’ll find yourself coming back to this recipe again and again.

Ingredients You’ll Need

The magic behind these Raspberry Sugar Cookies with Chocolate Drizzle Recipe lies in the ingredients coming together just right. Using freeze-dried raspberries instead of fresh means you get a concentrated flavor without extra moisture, while cream cheese in the dough adds a tender, melt-in-your-mouth texture. Here’s exactly what you want to have on hand:

Freeze-dried raspberries: This gives you an intense raspberry flavor without adding moisture, which helps keep the cookies tender but not soggy.
All-purpose flour: I like spooning and leveling it for an accurate measure—this keeps your dough from getting too dry or dense.
Baking powder: For just enough lift to keep the cookies light.
Salt: Enhances the berry sweetness and chocolate richness.
Unsalted butter: Room temperature is key here; it creams beautifully with the cream cheese.
Full-fat cream cheese: Softened for extra richness and soft texture in the cookie dough.
Granulated sugar: Balances tartness and creates a slight crunch on the cookie’s surface.
Large egg: Adds structure and moisture—make sure it’s at room temp for easier mixing.
Pure vanilla extract: Elevates all the other flavors in the dough.
Almond extract (optional): I love this little twist; it adds subtle nuttiness that plays well with raspberry.
Semi-sweet and/or white chocolate: Perfect for melting into that irresistible drizzle—choose your favorite or mix both.
Extra freeze-dried raspberry powder: Great for garnishing and making the cookies pop visually.

Variations

One of the fun parts about this Raspberry Sugar Cookies with Chocolate Drizzle Recipe is how easy it is to make your own. I often switch things up depending on the season or what I have on hand, and you really can’t go wrong customizing this one.

Gluten-Free Version: I swapped all-purpose flour with a 1:1 gluten-free blend one time, and the cookies turned out just as tender! Just be mindful of your flour choice as texture can vary.
White Chocolate Only: For a sweeter, creamier drizzle, I sometimes use just white chocolate and it pairs beautifully with the raspberry flavor.
Adding Nuts: Toasted sliced almonds or pistachios sprinkled on top add a nice crunch and contrast to the soft cookie texture—great when you want a bit more texture.
Raspberry Jam Center: You can create a little thumbprint in each dough ball and fill it with raspberry jam before baking for a jelly-like surprise inside.

How to Make Raspberry Sugar Cookies with Chocolate Drizzle Recipe

Step 1: Turn Freeze-Dried Raspberries Into Raspberry Powder

Grab your blender or food processor and pulse the freeze-dried raspberries until you end up with a fine powder—aim for about 1/2 cup. You’ll want to grind a little extra to have on hand for garnishing later. This powder is the star of the show and will bring that lovely natural berry flavor throughout the cookie dough.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together your raspberry powder, all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed and that the raspberry flavor infuses the flour mix uniformly. Set this aside while you move on to the wet ingredients.

Step 3: Beat Butter and Cream Cheese Until Dreamy

Using a mixer with a paddle attachment (or a handheld mixer if that’s what you have), beat the softened butter and cream cheese on medium-high speed for about 2 minutes until the mixture is totally smooth and creamy—no lumps here! This step is key for that soft texture, so don’t rush it.

Step 4: Add Sugar, Egg, and Extracts

Mix in the sugar and beat until the mixture is fluffy, about a minute. Then add the egg, vanilla extract, and if you’re using it, almond extract. Beat on high speed for about a minute, remembering to scrape down the sides of your bowl so everything blends evenly. You’ll notice the dough getting lighter and more aerated—this is your sign that you’re on track.

Step 5: Incorporate Dry Ingredients

Turn your mixer speed to low and gradually add your dry ingredients. Mix just until combined—be careful not to overmix here because you want the dough soft and tender, not tough. It should feel creamy and smooth, almost like a dense frosting.

Step 6: Roll Out and Chill the Dough

Divide your dough in half and generously flour your hands and rolling pin to avoid sticky situations. Roll each piece between two sheets of parchment paper or silicone mats to about 1/4-inch thickness. Then stack the dough portions with parchment in between, cover with plastic or foil, and pop in the fridge for at least 2 hours. This chilling step really firms up the dough, making it easier to cut and helping the cookies hold their shape during baking.

Step 7: Cut and Bake

Preheat your oven to 350°F (177°C) and prepare baking sheets with parchment paper or silicone mats. Remove the dough from the fridge, gently peel off the top parchment, and cut your cookie shapes. Don’t worry about using every last scrap; just reroll and keep going. Arrange cookies about 3 inches apart on your sheets and bake for 12–13 minutes until the edges just start to turn golden brown. If you have multiple trays, remember to swap them halfway through baking for even heat.

Step 8: Cool and Drizzle with Chocolate

Let the cookies cool on the baking sheets for about 5 minutes so they firm up slightly, then transfer them to a wire rack to cool completely. Meanwhile, melt your chopped chocolate over a double boiler or in short microwave bursts—20 seconds at a time—stirring until smooth. Dip each cookie halfway or just drizzle the chocolate over the top with a spoon or piping bag. Don’t forget to sprinkle a little extra raspberry powder on the warm chocolate for that gorgeous pop of color. Let the chocolate set in the fridge for 20–30 minutes or at room temp if you’re in a hurry.

How to Serve Raspberry Sugar Cookies with Chocolate Drizzle Recipe

This image shows six white dishes on a white marbled surface, each containing a different baking ingredient. Starting from the top left, there is a rectangular block of smooth, pale cream-colored butter on a small plate. To its right, a rectangular dish holds fluffy, white whipped cream piled high with soft, cloud-like texture. Below the butter is a small round dish filled with fine white granulated sugar. The large round bowl in the center is heaping with finely sifted white flour, forming a soft mound. To the bottom left, another round bowl is filled with deep red-brown cocoa powder with a powdery texture. Finally, to the bottom right, a small bowl contains a pale yellow liquid, likely a clear oil. The dishes are evenly spaced and neatly arranged on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of using extra freeze-dried raspberry powder sprinkled lightly on the chocolate drizzle — it not only looks super pretty but also boosts the berry flavor. Sometimes, I add a few whole freeze-dried raspberry crumbs or a tiny pinch of edible glitter for festive occasions. It’s those small touches that make these cookies stand out.

Side Dishes

These cookies pair wonderfully with a simple, fragrant cup of Earl Grey tea or a creamy latte. If you’re serving at brunch, try them alongside fresh berries or a light fruit salad to echo the raspberry note. I once brought these to a holiday party next to a cheese board, and they surprisingly stole the show!

Creative Ways to Present

For birthdays or baby showers, I’ve arranged these Raspberry Sugar Cookies with Chocolate Drizzle Recipe on tiered trays with fresh raspberry sprigs and edible flowers for a delicate, elegant look. You can also wrap cookies individually in clear bags tied with thin ribbons for charming party favors. Just layering the cookies on pretty plates with colorful napkins makes the display inviting and festive.

Make Ahead and Storage

Storing Leftovers

I’ve found these cookies stay perfectly soft and fresh when stored in an airtight container at room temperature for up to 3 days. If your kitchen is on the warmer side or if you want them to last longer, refrigerate for up to a week. Just make sure to bring them to room temp before serving for the best flavor and texture.

Freezing

Freezing these cookies works like a charm if you want to prep in advance. After baking and cooling, arrange the cookies in a single layer on a baking sheet, freeze until firm, then transfer them to a freezer-safe container with parchment layers. When you’re ready to enjoy, thaw at room temperature, then add a fresh drizzle of melted chocolate for that just-made feel.

Reheating

Reheating is simple—pop the cookies into a microwave for about 10–15 seconds if you want them soft and warm, or place them in a preheated 300°F oven for 5 minutes. Avoid overheating because the chocolate drizzle can melt too much and the cookie texture can change. I love warming these up slightly especially on chilly afternoons with a cup of tea.

FAQs

Can I use fresh raspberries instead of freeze-dried in the Raspberry Sugar Cookies with Chocolate Drizzle Recipe?

Fresh raspberries tend to add too much moisture, which can make the cookie dough soggy and affect the texture. Freeze-dried raspberries are preferred because they provide concentrated flavor without adding wetness. If you want to use fresh, you’d need to adjust the flour and possibly add a drying step, but it’s a bit tricky to get right.
What type of chocolate works best for the drizzle?

I like using semi-sweet chocolate for a nice balance of sweet and rich, but white chocolate offers a lovely creamy contrast that pairs beautifully with raspberry. You can even mix both for variety. Just ensure your chocolate is good quality and chop it finely to melt smoothly.
How do I prevent the dough from sticking while rolling?

Generously flour your rolling pin, hands, and the parchment paper surfaces. Rolling the dough between parchment sheets also helps keep things tidy and prevents sticking. If dough feels too soft, chill it longer—this will make rolling a breeze.
Can I make the Raspberry Sugar Cookies with Chocolate Drizzle Recipe dairy-free?

This recipe relies on cream cheese and butter for texture and flavor, so dairy-free substitutions can be tricky. However, you could try using vegan butter and a dairy-free cream cheese alternative. Keep in mind texture and flavor might slightly differ, so experiment in small batches first.
How long can I store the cookies before the chocolate starts to melt?

At room temperature, the chocolate drizzle should hold up well for about 3 days if stored in a cool, dry place. If it’s warm or humid, store the cookies in the fridge to keep the chocolate set, though this might make the cookies firmer. Just bring them back to room temperature before serving.

Final Thoughts

Sharing this Raspberry Sugar Cookies with Chocolate Drizzle Recipe feels like sharing a sweet little secret with you—one that’s brought me so much joy in my kitchen and always earns compliments when I bake it for friends. The combination of the bright raspberry flavor with the silky chocolate drizzle is simply delightful, and I hope you’ll love baking and sharing these as much as I do. Give this recipe a try the next time you want to whip up something special, and trust me, it’ll soon become one of your favorites too!