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–+ servings

Raspberry Sugar Cookies

Raspberry Sugar Cookies are a delightful twist on classic sugar cookies, offering a sweet and tart flavor with a vibrant color, perfect for any occasion. They are gluten-free and easy to make, sure to impress your family and friends.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 120 kcal

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.

Notes

Store in an airtight container at room temperature for about a week. To keep longer, freeze them after cooling completely. You can use other freeze-dried fruits for different flavors.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 100mgSugar: 8g
Keyword Baking, Dessert Recipes, Gluten-Free Cookies, Raspberry Cookies, Sugar Cookies
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