Why Make This Recipe
Raspberry Sugar Cookies are an irresistible treat that brings a delightful twist to classic sugar cookies. The sweet and tart flavor of raspberries combined with the soft, chewy texture of the cookies makes them perfect for any occasion. Plus, being gluten-free, they are an excellent choice for those with dietary restrictions. Easy to make and beautiful to look at, these cookies will impress your friends and family with their vibrant color and amazing taste.
How to Make Raspberry Sugar Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar (this is KEY—don’t skip it)
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 egg yolk (save the white for later)
- 1 tbsp vanilla extract
- 1/2 tsp almond extract (this makes them taste expensive)
- 1/2 cup freeze-dried raspberries, ground into powder
- 2-3 drops pink food coloring (optional)
- 1/2 cup coarse sanding sugar (pink or white)
- 2 tbsp granulated sugar
- 2 tbsp ground freeze-dried raspberries (for extra pink sparkle)
Tools Needed:
- Food processor or spice grinder (for powdering raspberries)
- Stand mixer or hand mixer
- Cookie scoop (1.5 tablespoon size)
- Baking sheets
- Parchment paper or silicone mats
- Small bowls for rolling sugar
- Wire cooling racks
Directions
Step 1: Make Raspberry Powder
Start by taking your freeze-dried raspberries and placing them in a food processor or a ziplock bag. Pulverize them into a fine powder by pulsing 15-20 times. You want a bright pink powder with some tiny seed bits for texture. You will need about 1/2 cup of whole berries to make roughly 1/3 cup of powder. Remember to set aside about 2 tablespoons of the raspberry powder for your rolling sugar later.
Step 2: Mix the Dry Ingredients
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Add the ground raspberry powder (reserving the saved portion) and whisk until it’s evenly mixed and slightly pink.
Step 3: Cream Butter and Sugar
In your stand mixer (or using a hand mixer in a large bowl), cream together the softened butter and sugar on medium-high speed for 3-4 minutes until fluffy and pale. Add in the whole egg and egg yolk, mixing until incorporated. Then, mix in the vanilla and almond extracts. If you’d like a more vibrant color, add the pink food coloring now.
Step 4: Combine Everything
With the mixer on low speed, gradually add the pink flour mixture. Mix until just combined; avoid overmixing to keep your cookies tender. If your dough is sticky, add 1-2 tablespoons more flour. Chilling the dough for 20-30 minutes is optional but can help with rolling.
Step 5: Make Rolling Sugar
In a shallow bowl, combine the coarse sanding sugar, granulated sugar, and the reserved raspberry powder. Mix until you have a sparkly pink mixture.
Step 6: Roll and Bake
Using a cookie scoop, portion out the dough and roll each piece into a smooth ball, then roll the balls in the pink sugar mixture. Place the balls on your baking sheets, spacing them about 2 inches apart. Gently flatten each one slightly. Bake for 10-12 minutes until they look barely set in the center. Avoid overbaking; they should seem slightly underdone when you remove them from the oven.
Step 7: Admire Your Work
Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire cooling racks. Take a moment to enjoy their beautiful pink color and unique look.
How to Serve Raspberry Sugar Cookies
Raspberry Sugar Cookies are perfect for any gathering. Serve them on a pretty plate for dessert at dinner, pack them in a lunchbox as a sweet treat, or present them in a gift box for friends and family. They pair well with coffee, tea, or milk.
How to Store Raspberry Sugar Cookies
To keep your Raspberry Sugar Cookies fresh, store them in an airtight container at room temperature. They will stay soft and delicious for about a week. If you want to keep them longer, consider freezing them. Just make sure they’re completely cooled before placing them in a freezer bag.
Tips to Make Raspberry Sugar Cookies
- Ensure your butter is softened to room temperature for the best texture.
- Don’t skip the cream of tartar, as it helps create the perfect cookie consistency.
- Adjust the pink food coloring to your liking; it’s optional but adds a nice touch.
- If your dough seems too soft to work with after mixing, a brief chill can make it easier to handle.
Variation
You can try these cookies with other freeze-dried fruits, like strawberries or blueberries, for a different flavor profile. Just follow the same steps, substituting the raspberries with your chosen fruit.
FAQs
1. Can I make these cookies vegan?
Yes, you can substitute the butter with a vegan butter substitute and use flax eggs instead of regular eggs.
2. What if I can’t find freeze-dried raspberries?
If you can’t find freeze-dried raspberries, look for them online or consider using another freeze-dried fruit. Just avoid using fresh or regular dried fruits.
3. Are these cookies gluten-free?
The original recipe uses all-purpose flour, which contains gluten. To make them gluten-free, simply substitute the flour with a gluten-free all-purpose flour blend.
Enjoy making and sharing these delightful Raspberry Sugar Cookies! They’re sure to be a hit with everyone who tries them.
Raspberry Sugar Cookies
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar This is KEY—don’t skip it.
- 1/2 tsp salt
- 1/2 cup freeze-dried raspberries, ground into powder Set aside 2 tablespoons for rolling sugar.
- 2-3 drops pink food coloring Optional.
Wet Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for best texture.
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 large egg yolk Save the white for later.
- 1 tbsp vanilla extract
- 1/2 tsp almond extract This makes them taste expensive.
For Rolling
- 1/2 cup coarse sanding sugar Pink or white.
- 2 tbsp granulated sugar
- 2 tbsp ground freeze-dried raspberries For extra pink sparkle.
Instructions
Preparation
- Start by taking your freeze-dried raspberries and pulverizing them into a fine powder using a food processor or a ziplock bag.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Add the ground raspberry powder (reserving the saved portion) and whisk until evenly mixed.
Mixing Dough
- In your stand mixer, cream together the softened butter and sugar on medium-high speed for 3-4 minutes until fluffy.
- Add in the egg and egg yolk, mixing until incorporated, then mix in the vanilla and almond extracts.
- If desired, add the pink food coloring.
- Gradually add the pink flour mixture on low speed until just combined, avoiding overmixing to keep cookies tender.
Rolling and Baking
- In a shallow bowl, combine the coarse sanding sugar, granulated sugar, and reserved raspberry powder.
- Using a cookie scoop, portion out the dough, roll each piece into a smooth ball, then roll in the pink sugar mixture.
- Place the balls on the baking sheets, flattening each slightly. Bake for 10-12 minutes until barely set in the center.
Cooling
- Let the cookies cool on the baking sheets for 5 minutes before transferring to wire cooling racks.
- Admire their beautiful pink color and unique look.