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Freeze-Dried Raspberry Sugar Cookies

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Bright and tangy cookies made with freeze-dried raspberries, featuring a tender, buttery base and a hint of cream cheese.

Ingredients

Scale
  • 2 cups freeze-dried raspberries, processed into powder
  • 3 cups all-purpose flour, measured lightly and leveled
  • 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 to room temperature
  • 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. Place the freeze-dried raspberries into a blender or food processor and process until smooth and powdery.
  2. Combine dry ingredients. In a large bowl, whisk together the raspberry powder, flour, baking powder, and salt. Set this mixture aside.
  3. Cream butter and cream cheese. In another bowl, beat the softened butter and cream cheese until smooth and well combined.
  4. Add sugar and egg. Add granulated sugar to the mixture and beat until light and fluffy, then mix in the egg, vanilla extract, and almond extract if using.
  5. Combine wet and dry. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Roll and chill the dough. Divide the dough and roll each piece out to a 1/4-inch thickness on floured parchment paper, then chill for at least 2 hours.
  7. Preheat oven and prepare sheets. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  8. Cut out and arrange cookies. Use cookie cutters to cut shapes from the chilled dough and place them on the prepared baking sheets.
  9. Bake and cool. Bake for 12 to 13 minutes, or until the edges are lightly browned. Let cool completely before decorating.
  10. Optional finishing: Melt chocolate and drizzle over cooled cookies, then sprinkle with extra raspberry powder.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. Freeze unbaked cut cookies for up to 3 months.

Nutrition

Keywords: cookies, raspberry cookies, sugar cookies, desserts, baking

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