These raspberry sugar cookies have tangy cream cheese and freeze-dried raspberries in the dough, just like conventional cut-out sugar cookies. These bright pink cookies are lovely right out of the oven, but you can dress them up with melted chocolate or any of our other suggested toppings. You'll like these on Valentine's Day or any other time when you're craving something sweet.
Have you ever tried baking our traditional sugar cookies? They're a classic sugar cookie with soft centres and somewhat crisp edges, and they're a household favourite. We also have a recipe for cut-out cream cheese cookies with Nutella sauce, which elevates sugar cookies to new heights.
I experimented with freeze-dried raspberries in the same cream cheese sugar cookie recipe. The outcome was a berry-flavored cookie that was extremely delicate and had the most beautiful (and natural!) pink/magenta colour. I imagined you'd like to try them out at home.
Take note of how we roll out the dough BEFORE chilling it in the fridge. Please allow me to explain why. The cookie batter must chill in the refrigerator to prevent the cookies from spreading too much. After you've finished preparing the dough, roll it out and chill it. (The dough is too soft to cut into shapes at this point.) If you try to roll out the cookie dough after it has been chilled, it will be too cold and difficult to deal with. Before rolling out the dough, divide it in half. Smaller chunks of dough are just easier to manage.
Cut into shapes after cooling.
Arrange 2-3 inches apart on baking pans lined with parchment paper, then bake and cool.