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Raspberry Cream Cheese Sugar Cookies with Chocolate Drizzle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 89 reviews
  • Author: Lily
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 13 minutes
  • Total Time: 2 hours 43 minutes
  • Yield: 36 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Raspberry Sugar Cookies are a delightful twist on classic sugar cookies, infused with vibrant freeze-dried raspberry powder for a natural fruity flavor and a beautiful pink hue. Soft, creamy dough made with butter and cream cheese is rolled out and chilled before baking to perfection. Finished with a drizzle or dip of semi-sweet and/or white chocolate and an optional dusting of extra raspberry powder, these cookies are both visually stunning and delicious for any occasion.

Ingredients

Scale

Dry 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

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

For Decoration

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

Instructions

  1. Make Raspberry Powder: Using a blender or food processor, pulse the freeze-dried raspberries until you have about 1/2 cup of a fine powder. Grind extra to reserve for garnish.
  2. Mix Dry Ingredients: In a large bowl, whisk together the raspberry powder, all-purpose flour, baking powder, and salt until evenly combined. Set aside.
  3. Cream Butter and Cream Cheese: In a separate large bowl, using a handheld or stand mixer with paddle attachment, beat the softened butter and cream cheese on medium-high speed for about 2 minutes until smooth and creamy.
  4. Add Sugar and Flavorings: Add the granulated sugar and beat until fluffy and well combined, about 1 minute. Then add the egg, vanilla extract, and optional almond extract, beating on high speed for about 1 minute while scraping down the bowl as needed.
  5. Combine Wet and Dry: Lower mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix just until combined, forming a very soft and creamy dough without overmixing.
  6. Roll Out Dough: Generously flour your hands and rolling pin. Divide the dough into two equal portions. Roll each portion out between lightly floured parchment paper or silicone mats to approximately 1/4 inch thickness.
  7. Chill Dough: Lightly dust one rolled dough portion with flour, place a sheet of parchment on top, then place the second dough portion on top. Cover the sandwich with plastic wrap or foil and refrigerate for at least 2 hours or up to 2 days to firm the dough.
  8. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
  9. Cut Cookies and Bake: Remove the chilled dough from the refrigerator, carefully peel off the top layer, and use cookie cutters to cut shapes. Re-roll scraps as needed. Arrange cookies about 3 inches apart on prepared baking sheets. Bake for 12–13 minutes until the edges just begin to brown. Rotate pans halfway through baking if necessary. Cool cookies on sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. Decorate with Chocolate and Garnish: Melt chopped chocolate using a double boiler or microwave in 20-second bursts, stirring until smooth. Dip or drizzle the cooled cookies with melted chocolate. Garnish with extra raspberry powder if desired. Allow chocolate to set in the refrigerator for 20–30 minutes or at room temperature.
  11. Storage: Store cookies tightly covered at room temperature for up to 3 days or refrigerate for up to 1 week to keep them fresh.

Notes

  • Freeze-dried raspberries provide intense flavor without moisture that would affect dough texture.
  • Chilling the dough is essential for cleaner cookie shapes and better texture.
  • You can use semi-sweet, white chocolate, or a mix for decoration based on your preference.
  • Handle the dough gently and avoid overmixing to keep cookies tender.
  • Ensure ingredients like butter, cream cheese, and egg are at room temperature for best mixing results.
  • Re-roll dough scraps minimally to avoid tough cookies.
  • Store cookies in airtight containers to maintain freshness and prevent chocolate from melting.

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