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Heart-Shaped Raspberry Sugar Cookies

Beautifully tender, no-spread sugar cookies naturally flavored and colored with freeze-dried raspberries. Finished with a dark chocolate drizzle for a romantic touch.
Print Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.5 cups all-purpose flour spooned and leveled
  • 1 cup freeze-dried raspberries pulverized into powder (approx 1.2 oz)
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter slightly cool room temp
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
Decoration
  • 0.5 cup dark chocolate chips melted
  • 2 tbsp sparkling sugar optional

Equipment

  • Stand mixer or hand mixer
  • Rolling pin
  • Heart cookie cutters
  • Food processor (for raspberries)

Method
 

  1. Pulse freeze-dried raspberries in a food processor until fine powder forms. Sift out large seeds.
  2. Whisk flour, baking powder, salt, and raspberry powder in a medium bowl.
  3. Cream butter and sugar in a mixer on medium-high for 2 minutes until light and fluffy.
  4. Beat in egg and vanilla extract until fully combined.
  5. Add dry ingredients and mix on low speed just until dough forms.
  6. Roll dough between parchment sheets to 1/4 inch thickness. Chill for 30 mins.
  7. Preheat oven to 350°F (175°C). Cut out heart shapes and place on lined baking sheets.
  8. Bake 9-11 minutes until matte. Cool completely on wire racks.
  9. Drizzle with melted dark chocolate or dip in sparkling sugar as desired.

Notes

Make sure the butter isn't too warm or the cookies will lose their sharp heart shape.