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Raspberry Sugar Cookies: The Ultimate Guide to Baking Perfection

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Delicate raspberry sugar cookies bursting with real raspberry flavor and coated in sweet raspberry sugar. Perfect for any occasion!

Ingredients

Scale
  • 2 1/4 cups (281g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1/2 cup (about 4 ounces) freeze-dried raspberries, finely ground into a powder
  • 1/2 cup (about 2 ounces) freeze-dried raspberries, finely ground into a powder
  • 1/2 cup (100g) granulated sugar

Instructions

  1. Prepare Raspberry Sugar: Grind freeze-dried raspberries into a fine powder using a food processor, spice grinder, or zip-top bag and rolling pin. In a small bowl, whisk together the raspberry powder and granulated sugar until well combined. Set aside.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Add Egg and Extracts: Beat in the egg until well combined. Stir in the vanilla extract and almond extract (if using).
  5. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Incorporate Raspberry Powder: Add the remaining 1/2 cup of ground freeze-dried raspberries to the dough and mix until evenly distributed.
  7. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour, or preferably 2 hours.
  8. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Roll and Cut Out Cookies: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
  10. Coat with Raspberry Sugar: Gently press the tops of the cookies into the raspberry sugar mixture, coating them evenly.
  11. Bake: Place the cookies on the prepared baking sheets, leaving about 1-2 inches between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown.
  12. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Use softened butter for best results.
  • Don’t overmix the dough to avoid tough cookies.
  • Chilling the dough is crucial to prevent spreading.
  • Grind the freeze-dried raspberries very finely for even flavor distribution.
  • Bake until just golden brown to avoid dryness.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Variations: Add lemon zest to the dough, use different cookie cutters, make sandwich cookies with raspberry jam or buttercream, or drizzle with white chocolate.
  • Troubleshooting:
    Cookies Spreading Too Much: Chill dough longer, reduce butter slightly.
    Cookies Too Dry: Don’t overbake.
    Cookies Too Tough: Don’t overmix.

Find it online: https://mmmflavors.com/raspberry-sugar-cookies/