Raspberry Sugar Cookies
Ingredients
The cookie dough
-
2
cups
freeze-dried raspberries
-
3
cups
all-purpose flour
-
1½
teaspoons
baking powder
-
½
teaspoon
salt
-
1
cup
unsalted butter, softened
-
4
ounces
full-fat brick cream cheese, softened
-
1
cup
granulated sugar
-
1
large
egg, at room temperature
-
1
teaspoon
pure vanilla extract
-
1
teaspoon
almond extract (optional)
Optional chocolate topping
-
4
ounces
semi-sweet or white chocolate, coarsely chopped
Instructions
- Grind freeze-dried raspberries into a powder.
- Whisk together the raspberry powder, flour, baking powder, and salt in a bowl.
- In another bowl, beat the butter and cream cheese until smooth, then add sugar and beat until fluffy.
- Add the egg, vanilla, and almond extract to the butter mixture and mix well.
- Combine the dry ingredients with the wet ingredients until a soft dough forms.
- Divide the dough in half and roll each portion to ¼ inch thick on parchment paper.
- Chill the rolled-out dough for at least 2 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Cut the chilled dough into shapes and place them on the baking sheets.
- Bake for 12-13 minutes until lightly browned around the edges, then cool before decorating.
- Melt chocolate and dip or drizzle over cooled cookies if desired.
Nutrition Facts (estimated)
Servings
36 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
100mg
Cholesterol
20mg
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