Raspberry Sugar Cookies With Freeze-Dried Berries

I'm so excited to share these raspberry sugar cookies with you today. Honestly, when I first discovered freeze-dried raspberries at our local grocery store, I knew I had to try them in a cookie recipe. The result? These gorgeous pink cookies with the most amazing sweet-tart flavor that tastes homemade and special, but comes together so much easier than you'd think.

Jump to:

• Why You'll Love These Raspberry Sugar Cookies
• Ingredients For Raspberry Sugar Cookies
• Instructions For Making Raspberry Sugar Cookies
• How To Store Raspberry Sugar Cookies
• Variations And Helpful Tips
• FAQ About Raspberry Sugar Cookies
• Recipes You May Like
• Final Thoughts
• Raspberry Sugar Cookies With Freeze-Dried Berries

Alex walked into the kitchen while I was baking these, and he literally stopped in his tracks. He said they looked like something from a fancy bakery, but then I told him they're actually quite simple to make. Now Sarah asks me to make them at least once a month, and even Donald, who claims he's "not a sweets person," sneaks them when he thinks nobody's looking.

I've been making raspberry sugar cookies for a few years now, and I've learned what actually works and what doesn't. These cookies are soft, they stay fresh for days, and they're perfect for gifting to friends or bringing to gatherings. Plus, if you add the chocolate drizzle on top, they look absolutely gorgeous.

Why You'll Love These Raspberry Sugar Cookies

• Beautiful natural pink color from the freeze-dried raspberries (no artificial food coloring needed)
• Soft and tender texture that comes from the cream cheese in the dough
• Sweet-tart flavor that tastes fancy but comes from simple ingredients you can actually find
• Quick baking time of just 12-13 minutes means fresh cookies in under an hour
• Perfect for decorating with chocolate drizzle and extra raspberry powder
• Kid-approved and family-tested (my kids ask for them regularly)

Ingredients For Raspberry Sugar Cookies

For the cookie dough:

• 2 cups freeze-dried raspberries (about 1.9 ounces total weight)
• 3 cups all-purpose flour (measured by spooning and leveling)
• 1.5 teaspoons baking powder
• 0.5 teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 4 ounces full-fat cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 0.5 teaspoon almond extract (this is optional, but I recommend it)

For the optional chocolate topping:

• 4 ounces semi-sweet or white chocolate, coarsely chopped
• Extra freeze-dried raspberry powder for garnish

Quick ingredient note: You'll find freeze-dried raspberries in the dried fruit section of most grocery stores. I get mine at Target or our local market, and they're honestly cheaper there than buying online. You need about 1.9 ounces total, which is just under two standard bags.

Instructions For Making Raspberry Sugar Cookies

Prepare The Raspberry Powder

Start by processing the freeze-dried raspberries into a powder using a blender or food processor. This should give you about half a cup of powder. Don't skip this step, because the powder is what gives these cookies their gorgeous pink color and that special raspberry flavor throughout.

Mix The Dry Ingredients

In a large bowl, whisk together the raspberry powder, flour, baking powder, and salt. Set this aside. I like to make sure everything is evenly combined before adding the wet ingredients.

Cream The Butter And Cheese

Using a handheld mixer or stand mixer, beat the softened butter and cream cheese together on medium-high speed for about 2 minutes until it's completely smooth and creamy. This is important because you want them fully combined before adding the sugar.

Add the granulated sugar and beat for about 1 minute until the mixture looks fluffy and combined. Then add the egg, vanilla extract, and almond extract (if you're using it). Beat on high speed for about 1 minute until everything is well mixed. Scrape down the sides of the bowl as needed.

Combine Wet And Dry

Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be very soft and creamy. Don't overmix, because you don't want to develop too much gluten.

Roll Out The Dough

Generously flour your hands and rolling pin. Divide the dough into 2 equal pieces. Roll each portion out on a lightly floured piece of parchment paper to about one-quarter inch thickness. The shape doesn't matter as long as the thickness is even.

Lightly dust one portion with flour and place a piece of parchment on top (this prevents sticking). Place the second rolled-out dough on top. Cover everything with plastic wrap or aluminum foil, then refrigerate for at least 2 hours. You can actually leave it overnight if that works better for your schedule.

Cut And Bake

Preheat your oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

Carefully remove the top dough piece from the refrigerator. If it's sticking to the parchment, gently run your hand underneath to help release it. Using your favorite cookie cutters, cut the dough into shapes. I love using heart-shaped cutters, but any shape works great.

Re-roll the remaining dough scraps and continue cutting until all the dough is used. Arrange cookies on baking sheets about 3 inches apart.

Bake for 12 to 13 minutes until they're very lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through baking. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Add The Chocolate Topping (Optional)

If you want to add chocolate, melt the chopped chocolate in a double boiler or in the microwave using 20-second increments, stirring after each one until it's completely melted.

Dip the cooled cookies in the melted chocolate and/or drizzle with it. If you want to get fancy like I do, dip half in semi-sweet chocolate and drizzle white chocolate on top. Sprinkle with extra freeze-dried raspberry powder if desired. Let the chocolate set in the refrigerator for about 20 to 30 minutes before serving.

How To Store Raspberry Sugar Cookies

These cookies stay fresh in a tightly covered container at room temperature for up to 3 days. If you want to keep them longer, you can store them in the refrigerator for up to 1 week.

Honestly, I've never had them last that long in our house because Sarah and Alex find them pretty quickly. But if you're making them for a special occasion, this is good to know.

You can also freeze plain or decorated cookies for up to 3 months. Just wait for any chocolate or icing to set completely before layering them between parchment paper in a freezer-friendly container. Thaw them in the refrigerator or at room temperature whenever you want to eat them.

Variations And Helpful Tips

• Try different freeze-dried fruits: I've tested this dough with freeze-dried strawberries, blueberries, and even mango. The raspberries give the strongest flavor, but other berries work beautifully too. Use the same amount of powder.
• Skip the cream cheese: If you don't want to use cream cheese, you can make my regular sugar cookie recipe and just add half a cup of raspberry powder to that dough instead. Mix it in with the dry ingredients.
• Don't use regular dried or frozen raspberries: This is important. Regular dried raspberries won't grind into powder, and frozen ones will make your dough too wet. You really do need the freeze-dried version.
• Add different toppings: Beyond chocolate, you can dust with powdered sugar, use colored sprinkles, or keep them plain. These cookies are beautiful either way.

FAQ About Raspberry Sugar Cookies

Can I use fresh or frozen raspberries instead of freeze-dried raspberries?

No, unfortunately you can't. Fresh raspberries are too wet and will completely change the texture of your dough. Frozen raspberries have the same problem. You specifically need freeze-dried raspberries because all the moisture has been removed, which allows them to grind into a powder. This powder is what gives the cookies their color and flavor while keeping the texture perfect.

Why does the raspberry sugar cookie dough need to chill before baking?

Chilling the dough is really important for several reasons. First, it helps the cookies maintain their shape when you cut them out. Second, it lets the flavors develop and meld together. Third, it makes the dough easier to work with because it won't be as sticky. I typically chill mine for at least 2 hours, but you can leave it overnight if you want.

Can I make raspberry sugar cookies without cream cheese and still get good results?

Yes, you absolutely can. The cream cheese makes these cookies extra soft and gives them a slight tang that balances the sweetness of the raspberries. But if you don't want to use it, just use my regular sugar cookie recipe and add half a cup of raspberry powder to the dry ingredients. The cookies will be slightly different in texture, but they'll still taste great.

How should I store or freeze raspberry sugar cookies to keep them fresh?

At room temperature, keep them in a tightly covered container for up to 3 days. For longer storage, refrigerate them for up to 1 week. If you want to freeze them, make sure any chocolate coating is completely set first. Layer them between parchment paper in a freezer-friendly container and freeze for up to 3 months. You can also freeze the cookie dough before rolling it out, which is super convenient when you want fresh cookies on demand.

Recipes You May Like

• Sugar Cookie Balls With Festive Sprinkles – If you love these raspberry cookies, you'll adore this simpler version that rolls into balls instead of cutting shapes. They're perfect when you want to skip the rolling pin.
• Buttery Snowball Cookies Rolled In Powdered Sugar – These tender, melt in your mouth cookies have a similar soft texture to the raspberry ones. They're one of my family's holiday favorites.
• Biscoff Stuffed Snickerdoodles A Cozy Sweet Delight – If you like trying unique flavor combinations in cookies, these stuffed snickerdoodles are absolutely worth making. The caramel cookie inside is such a fun surprise.

Final Thoughts

Making raspberry sugar cookies has become one of my favorite ways to spend an afternoon in the kitchen. They're simple enough that I don't feel stressed while baking, but they look fancy enough that people think I spent hours on them. That's always a win in my book.

Whether you make them for a special occasion or just because you want something delicious in your kitchen, I hope you'll give these a try. Your family will love them, I promise. Let me know how they turn out, and feel free to drop a comment below with your favorite cookie-making memories.

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