Can I use fresh raspberries in sugar cookies?

Fresh raspberries add too much moisture and can make sugar cookie dough soft and sticky. For the best texture and flavor, freeze-dried raspberries work far better. They deliver a bold raspberry taste without changing how the cookies bake or hold their shape, which is why they’re ideal for raspberry sugar cookies .

Do jam-filled cookies need refrigeration?

Yes, jam-filled or jam-topped cookies should go in the refrigerator, especially after the first day. The added fruit moisture can shorten shelf life at room temperature.

How do you keep sugar cookies from spreading?

Chilling the dough is the most important step. Cold butter melts more slowly in the oven, which helps cookies keep their shape. Rolling the dough before chilling also helps maintain clean edges.

Can you freeze raspberry sugar cookies?

Absolutely. You can freeze both baked cookies and unbaked dough. Stored properly, they keep their flavor and texture for up to three months. This makes raspberry sugar cookies a great make-ahead option for holidays or special occasions.

Raspberry Sugar Cookies: Amazing 36 Soft Bakery-Style Treats

Description

These raspberry sugar cookies are soft, buttery, and naturally pink thanks to freeze-dried raspberries. They hold their shape perfectly, freeze well, and make beautiful cut-out cookies for holidays, gifting, or everyday baking.

Ingredients

2 cups (56g) freeze-dried raspberries
3 cups (375g) all-purpose flour, spooned and leveled
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup (226g) unsalted butter, softened to room temperature
4 ounces (113g) full-fat cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract (optional)

Optional Chocolate Topping

4 ounces (113g) semi-sweet or white chocolate, chopped
Extra freeze-dried raspberry powder for garnish

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Instructions

Add the freeze-dried raspberries to a blender or food processor and blend until they form a fine powder. Set aside about ½ cup for the dough.
In a large bowl, whisk together the raspberry powder, flour, baking powder, and salt. Set aside.
In a separate large bowl, beat the softened butter and cream cheese on medium-high speed until smooth and creamy, about 2 minutes.
Add the granulated sugar and beat until the mixture looks light and fluffy, about 1 minute.
Beat in the egg, vanilla extract, and almond extract (if using) until fully combined. Scrape down the sides of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix on low speed just until combined. The dough will be soft and creamy.
Divide the dough in half. Roll each portion between lightly floured parchment paper to about ¼-inch thickness.
Stack the rolled dough pieces, cover, and refrigerate for at least 2 hours or up to 2 days.
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
Cut chilled dough into shapes using cookie cutters and place cookies 3 inches apart on prepared baking sheets.
Bake for 12–13 minutes, until the edges are lightly golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
If decorating, melt the chocolate and dip or drizzle over cooled cookies. Sprinkle with extra raspberry powder if desired.

Notes

Chilling the dough is essential to prevent the cookies from spreading.
Cookies stay fresh at room temperature for up to 3 days or refrigerated for up to 1 week.
Baked cookies freeze well for up to 3 months when stored in an airtight container.

Prep Time: 2 hours 30 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American