Raspberry Cookies

These Raspberry Cookies are soft, chewy sugar cookies bursting with raspberry flavor! The gorgeous pink color and wonderful flavor are from freeze-dried raspberries--not a drop of food color here!

Course Dessert

Cuisine Cookies

Prep Time 20

Cook Time 11

Total Time 31

Servings cookies

Calories 155kcal

Author Amee

Equipment

Ingredients

1.3 ounces freeze-dried raspberries (see note)
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¼ cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla bean paste (see note)

US Customary - Metric

Instructions

Preheat oven to 350° F. Line baking sheets with parchment (see note) and set aside.
Place the freeze-dried raspberries (see note) in the bowl of a food processor and process until a fine powder. Set aside.
(1.3 ounces freeze-dried raspberries)
In a large bowl, combine dry ingredients and set aside.
(2 ¼ cups flour, ½ teaspoon baking soda, ½ teaspoon salt, and raspberry powder)
In the bowl of a stand mixer, beat butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary.
(1 cup unsalted butter, 1 ¼ cups granulated sugar)
Add egg and vanilla bean paste (see note) and beat until incorporated.
(1 egg, 1 teaspoon vanilla bean paste)
With the mixer running on low, gradually add the dry ingredients. Mix until just incorporated.
With a large cookie scoop (see note), scoop dough and roll into balls. Roll the balls in sugar and place on prepared baking sheets at least 2 inches apart. For more raspberry color and flavor, you can roll them in Raspberry Sugar (see note) instead of granulated sugar.
Bake 11-13 minutes, turning the baking sheet around halfway through baking. If you'd like to place chocolate candies in the center as I did in one of the photos, freeze the chocolates first, then push one into the center of each cookie immediately upon pulling them from the oven. Allow cookies to cool on a wire rack.
The cookies will keep, completely cooled, in an airtight container for up to five days. For longer storage, freeze the cookies for up to three months.
Enjoy!

Notes

Note on freeze-dried raspberries: Make sure that you're using *freeze-dried* raspberries, as they're free from moisture and will grind into a powder. Regular "dried" fruit will not give you the same result.

Unfortunately there's no way around it...if you want to process the freeze-dried raspberries into a powder, you'll need a food processor. A small/mini food processor will work best. If you have a larger food processor, definitely use the smallest bowl insert that you have.

Note on vanilla bean paste: My favorite ingredient! I love the flavor and the little black flecks of vanilla bean in the cookies. If you'd prefer, you can use an equal measure of vanilla extract instead.

Note on parchment: I like to line my pans with nonstick parchment for easier cleanup. If you line your pans with a silicone liner, the cookies may take a little longer to bake through.

Note on cookie scoop: I used a large cookie scoop (about 3 Tablespoons in volume) to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner).

Nutrition