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Raspberry Sugar Cookies with Chocolate Drizzle Recipe

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★★★★★

5 from 50 reviews

Delight in these Raspberry Sugar Cookies featuring a unique twist of freeze-dried raspberry powder infused into a soft, creamy dough. These cookies bake to a perfect golden edge and are finished with a luscious semi-sweet or white chocolate drizzle and a sprinkle of extra raspberry powder for a vibrant, fruity touch. A perfect blend of tart berry flavor and sweet creamy decadence, ideal for festive occasions or everyday indulgence.

Ingredients

Scale

Dried Raspberry Powder

  • 2 cups (56g) freeze-dried raspberries

Dry Ingredients

  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 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

Chocolate and Garnish

  • 4-ounce bar (113g) semi-sweet and/or white chocolate, coarsely chopped
  • Extra freeze-dried raspberry powder, for garnish

Instructions

  1. Make Raspberry Powder: Use a blender or food processor to grind the freeze-dried raspberries into a fine powder until you have about 1/2 cup, reserving extra powder for garnish.
  2. Combine Dry Ingredients: In a large bowl, whisk together the raspberry powder, flour, baking powder, and salt until uniformly combined. Set aside.
  3. Cream Butter and Cheese: In a separate large bowl, beat softened butter and cream cheese on medium-high speed with a paddle attachment until smooth and creamy, about 2 minutes.
  4. Add Sugar and Flavorings: Beat in granulated sugar until fluffy, approximately 1 minute. Then incorporate the egg, vanilla extract, and almond extract (if using), beating on high speed for around 1 minute while scraping the bowl as needed.
  5. Incorporate Dry Ingredients: Lower the mixer speed and gradually add the dry ingredient mixture to the wet, mixing just until combined to form a soft, creamy dough.
  6. Roll Out Dough: Flour your hands and rolling pin generously. Divide the dough into two equal parts and roll each between parchment paper or silicone mats to approximately 1/4 inch thickness.
  7. Chill Dough: Dust one rolled dough with flour, stack the rolled portions with parchment between, cover with plastic wrap or foil, and refrigerate for at least 2 hours or up to 2 days to firm.
  8. Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (177°C) and line sheets with parchment or silicone mats. Remove dough from fridge, peel off top parchment carefully, and cut shapes using cookie cutters. Re-roll scraps as needed.
  9. Bake Cookies: Place cookies 3 inches apart on baking sheets. Bake for 12–13 minutes until edges begin to brown. Rotate pans halfway if necessary. Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
  10. Melt Chocolate and Decorate: Melt chopped chocolate using a double boiler or microwave in short bursts, stirring until smooth. Dip or drizzle cookies with chocolate, sprinkle with extra raspberry powder, and allow chocolate to set in the refrigerator for 20–30 minutes or room temperature.
  11. Store Cookies: Keep cookies tightly covered at room temperature for up to 3 days or refrigerated up to 1 week to retain freshness and texture.

Notes

  • Ensure all dairy ingredients are softened to room temperature for smooth mixing.
  • Extra freeze-dried raspberry powder can be used for a beautiful, natural garnish.
  • Refrigerating the dough is essential to achieve clean cookie cutter edges and prevent spreading.
  • Customize with white, semi-sweet, or a mix of chocolates for varied flavor.
  • Cookies can be stored in an airtight container to maintain their chewy texture.

Keywords: Raspberry Cookies, Sugar Cookies, Freeze-Dried Raspberry, Cream Cheese Cookies, Chocolate Drizzle Cookies, Holiday Cookies, Soft Cookies

Find it online: https://busyrecipe.com/raspberry-sugar-cookies-with-chocolate-drizzle-recipe/