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Freeze-Dried Raspberry Sugar Cookies

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Bright, tender sugar cookies enhanced with freeze-dried raspberry powder for a subtle tang and pretty pink hue.

Ingredients

Scale
  • 2 cups freeze-dried raspberries, processed to a powder
  • 3 cups all-purpose flour, measured properly
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 4 ounces full-fat brick cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract (optional)
  • 4-ounce bar semi-sweet and/or white chocolate, coarsely chopped (optional)
  • Extra freeze-dried raspberry powder, for garnish (optional)

Instructions

  1. Make the raspberry powder by processing freeze-dried raspberries in a food processor until fine.
  2. Combine dry ingredients by whisking raspberry powder, flour, baking powder, and salt together in a large bowl.
  3. Cream the butter and cream cheese in another bowl until smooth.
  4. Add sugar, egg, vanilla extract, and almond extract to the butter mixture and beat until fluffy.
  5. Combine the wet and dry ingredients gently until a cohesive dough forms.
  6. Divide the dough into two pieces, roll out, and chill for at least 2 hours.
  7. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  8. Cut shapes from chilled dough and arrange on prepared baking sheets.
  9. Bake cookies for 12 to 13 minutes until edges are lightly browned.
  10. Cool cookies on a wire rack after letting them sit for 5 minutes on the baking sheet.
  11. Optional melt chocolate and drizzle it over cooled cookies, then sprinkle with raspberry powder.

Notes

Using room temperature ingredients ensures even mixing. Chill the dough for best results and to maintain shape during baking.

Nutrition

Keywords: raspberry cookies, sugar cookies, baked goods, dessert recipes

Find it online: https://swifttasty.com/freeze-dried-raspberry-sugar-cookies/