Delicious Raspberry and Vanilla Sugar Cookies rolled in sugar and topped with white chocolate! These cookies are soft, chewy, buttery and so easy to make!
Why You Will Love These Raspberry Sugar Cookies
- Flavor. Buttery, not too sweet and has bold raspberry flavor, thanks to the freeze-dried raspberries.
- Texture. These cookies are wonderfully soft and chewy.
- Easy to make. Sugar cookies require very minimal pantry ingredients and steps. The hardest part is waiting for the dough to chill. If you're looking for no-chill cookie recipes, check out my Brown Butter Peanut Butter Cookies or Nutella Stuffed Chocolate Chip Cookies.
Raspberry Sugar Cookies Ingredients
- All-Purpose Flour. Use a good quality AP flour such as King Arthur.
- Baking Soda. A leavener that will help tenderize the cookies.
- Cream of Tartar. Helps create a chewy texture.
- Salt. Balances the sweetness.
- Unsalted Butter.You'll need to bring your butter to room temperature. Cutting your butter into cubes will speed up the process. If you accidentally leave it out for too long and it gets really soft, no sweat. The dough will need to chill for 20 minutes before baking anyway.
- White Sugar. Used to sweeten the dough and to roll the cookie dough balls before baking.
- Egg + Yolk. Make sure your eggs are at room temperature. You can quickly bring them to temp by submerging it in a bowl of hot tap water for 15 minutes.
- Vanilla. Real and good quality vanilla is best. You can use vanilla paste or extract.
- Freeze-Dried Raspberries. I have always had luck finding freeze-dried raspberries at my local Target, but you can also purchase them online. Alternatively, you can also use freeze-dried strawberries.
- White Chocolate. This is optional. I used Valrhona White Chocolate Feves, but you can use regular white chocolate chips.
Raspberry Sugar Cookies Instructions
Step 1. In a grinder or food processor fitted with a blade, pulverize freeze-dried raspberries into a powder and set aside. In a medium sized bowl, sift together flour, baking soda, cream of tartar and salt and set aside.
Step 2. With a hand or stand mixer fitted with a paddle attachment, beat room temperature butter and sugar together on medium until light and fluffy. About 3 minutes. Add egg, yolk and vanilla and mix for an additional minute.
Step 3. In two additions, sift in the dry ingredients and mix just until combined. Do not overmix!
Step 4. Divide the dough into two equal portions, placing one half into a small bowl. Sift raspberry powder into the bigger bowl and mix until just combined. Careful not to overwork the dough. Transfer the raspberry dough along side the vanilla dough (see photo).
Step 5. Portion out your cookies using a small cookie scoop (#40 = 1 ½ Tbsps). As you're scooping out your dough balls down the center, you can bring the sides of the dough towards the middle as needed to maintain consistency (see photo). Chill the cookie dough for at least 30 minutes or up to 3 days in the fridge before baking.
Step 6. While the dough is chilling, set a rack in the center of the oven and preheat to 350ºF (180ºC). Before baking, you can optionally roll the dough balls into white sugar. Bake 6 to 8 cookies at a time in separate batches for about 10 to 11 minutes. You can keep the remaining cookie dough in the fridge while you're baking the cookies.
Step 7. Let cool on cookie sheet for a minute and then gently press a white chocolate feve or disc on top of each cookie. Transfer to a wire rack to cool completely and enjoy! Keep in an airtight container at room temperature and enjoy for about 3 to 4 days!
FAQ:
Do I have to chill the dough before baking? Chilling the dough is important so that your cookies don't spread too much. It also allows the flavor to develop and for the flour to absorb moisture in the dough, thus creating a thicker and chewier cookie.
Can I make the dough ahead? Yes, you can! Assemble your balls of dough, place on a tray or cookie sheet and double wrap. It will keep for 3 days in the fridge. Bake straight from the fridge at 350ºF (180ºC) for 10 to 12 minutes.
Can I freeze the dough? Absolutely! Just assemble your cookie dough, place on a lined tray for 1 hour and then place in freezer bags. Double bagging is recommended to prevent freezer burn. Bake from frozen at 350ºF (180ºC) for 10 to 12 minutes.
Is the color natural? The freeze-dried raspberries do add color to the dough, however it can look brown/greyish after it bakes. It also depends on how much raspberry powder you use as well. I did add one drop of red gel food coloring to maintain the red hue, but it's totally optional.
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📖 Recipe
Raspberry Sugar Cookies
INGREDIENTS
- 2 ¼ Cup (270g) All-Purpose Flour
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- ¼ teaspoon Cream of Tartar
- ½ Cup + 5 tablespoon (183g) Unsalted Butter room temp
- 1 ¼ Cup (250g) White Sugar + more for rolling
- 1 Large Egg + 1 Yolk room temp
- 1 ½ teaspoon Vanilla Paste or Extract
- 1 Cup (20g) Freeze-Dried Raspberries (measured before grinding)
- 1 to 2 Drops of Red Gel Food Coloring optional
- White Chocolate optional
Instructions
- In a grinder or food processor fitted with a blade, pulverize freeze-dried raspberries into a powder and set aside. In a medium sized bowl, sift together flour, baking soda, cream of tartar and salt and set aside.
- With a hand or stand mixer fitted with a paddle attachment, beat room temperature butter and sugar together on medium until light and fluffy. About 3 minutes. Add egg, yolk and vanilla and mix for an additional minute.
- In two additions, sift in the dry ingredients and mix just until combined. Do not overmix!
- Divide the dough into two equal portions, placing one half into a small bowl. Sift raspberry powder into the bigger bowl and mix until just combined. Careful not to overwork the dough. Transfer the raspberry dough along side the vanilla dough (see photo).
- Portion out your cookies using a small cookie scoop (#40 = 1 ½ Tbsps). As you're scooping out your dough balls down the center, you can bring the sides of the dough towards the middle as needed to maintain consistency (see photo). Chill the cookie dough for at least 30 minutes or up to 3 days in the fridge before baking.
- While the dough is chilling, set a rack in the center of the oven and preheat to 350ºF (180ºC). Before baking, you can optionally roll the dough balls into white sugar. Bake 6 to 8 cookies at a time in separate batches for about 10 to 11 minutes. You can keep the remaining cookie dough in the fridge while you're baking the cookies.
- Let cool on cookie sheet for a minute and then gently press a white chocolate feve or disc on top of each cookie. Transfer to a wire rack to cool completely and enjoy! Keep in an airtight container at room temperature and enjoy for about 3 to 4 days!
Notes
- Keep cookies in an airtight container at room temperature and enjoy for about 3 to 4 days!
Lee-Ann Schewske says
Lisa!!!! This was the easiest, quickest little (not so little) bite of heaven! This recipe was perfect. I'm making again tomorrow! Thank you!
Lisa says
I am SO happy to hear that you enjoyed this recipe! It's definitely a keeper. Thank you so much for trying it!