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Raspberry Sugar Cookies

Raspberry Sugar Cookies deliver pink raspberry powder-infused dough with crisp edges and chewy centers. Natural berry tang transforms traditional sugar cookie perfection while heart shapes and white icing drizzle create romantic Valentine’s presentation. Ultimate cookie swap star blending fruit brightness with buttery bliss.

Ingredients

Scale
  • Raspberry Cookie Dough:
  • ½ cup freeze-dried raspberries (powdered)
  • 2½ cups all-purpose flour (spooned)
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter (room temp)
  • 1 cup granulated sugar
  • 1 large egg (room temp)
  • 2 tsp vanilla extract
  • ½ tsp raspberry extract (optional)
  •  
  • Icing Drizzle:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract
  • Pink food coloring (optional)

 

Instructions

  • 1. Powder freeze-dried raspberries in blender/food processor. Sift with flour + baking powder + salt.
  • 2. Cream butter + sugar 3 mins pale fluffy. Add egg + extracts.
  • 3. Gradual dry ingredients until soft dough forms. Divide discs.
  • 4. Chill 2 hours minimum (overnight best).
  • 5. Preheat 375°F. Roll ¼-inch thick between parchment.
  • 6. Heart cutters 2½-3 inch. Place parchment-lined sheets.
  • 7. Bake 8-10 mins edges golden. Cool completely.
  • 8. Icing: Whisk powdered sugar + milk + vanilla until drizzle consistency. Color pink.
  • 9. Drizzle stripes or pipe heart details. Dry 1 hour.

Notes

  • Freeze-dried powder = intense raspberry no juice sogginess.
  • Chill essential = clean heart shapes no spread.
  • 375°F = signature crisp edges.
  • Room temp butter = even flavor distribution.
  • Icing drizzle = romantic detail without piping stress.
  • Storage: Airtight room temp 1 week.
  • Freeze dough perfect 3 months.
  • Gift bags: Pink tissue + ribbon perfection.
  • Scale up: Double = 60 cookies party ready.
  • Natural pink from raspberries alone.

Nutrition

Keywords: raspberry sugar cookies, valentines raspberry cookies, pink sugar cookies, fruit sugar cookies