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Raspberry Sugar Cookies

Soft, chewy, and naturally pink sugar cookies packed with freeze-dried raspberry flavor and sweet white chocolate chips. Perfect for Valentine's Day or summer treats.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup freeze-dried raspberries processed into fine powder (approx 1 oz)
  • 1 cup unsalted butter softened to room temperature
  • 1.5 cups granulated sugar
  • 1 large egg room temperature
  • 2 tsp vanilla extract
  • 1 cup white chocolate chips
Rolling
  • 0.5 cup granulated sugar for coating dough balls

Equipment

  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. Place freeze-dried raspberries in a food processor or zip-top bag and crush into a fine powder.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the raspberry powder.
  4. In a large bowl, cream together softened butter and 1.5 cups sugar until light and fluffy (about 2-3 minutes).
  5. Add egg and vanilla extract to the butter mixture, beating until well combined.
  6. Gradually mix in dry ingredients on low speed until just combined. Fold in white chocolate chips.
  7. Scoop dough (approx 1.5 tbsp each) and roll into balls. Roll each ball in the extra 1/2 cup sugar to coat completely.
  8. Place on baking sheets 2 inches apart. Bake for 10-12 minutes until edges are set but centers are still soft.
  9. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

If you don't have freeze-dried raspberries, do not substitute equal parts fresh fruit as it will ruin the dough consistency.