Raspberry sugar cookies are a lovely and flavorful take on sugar biscuits. Use them for Valentine's Day or as a treat!
INGREDIENTS
– 2 1/2 cups (300g) all-purpose flour– 1 1/2 teaspoons baking powder– 1/2 teaspoon baking soda– 1/4 teaspoon salt– 1/2 cup (113g) unsalted butter, softened– 8 ounces (226g) cream cheese, at room temperature– 1 1/2 cups (300g) granulated sugar– 1/2 cup (37g) ground freeze-dried raspberries*– 1 large egg– 2 teaspoons vanilla extract– 1/4 to 1/3 cup sanding sugar, optional
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 1
INSTRUCTIONS
Beat butter and cream cheese on medium speed with an electric mixer until frothy. Stir in sugar and ground raspberries. Stir in egg and vanilla.
Step 2
Lower mixer speed. Add flour mixture slowly, mixing just until incorporated. Cover and refrigerate dough for 1 hour.
Step 3
Preheat oven to 350°F. Cover baking sheets with parchment or silicone. Roll 2 tablespoons of dough into balls. If using, roll in sanding sugar.
Step 4
Put dough balls on prepared pans, allowing 2 inches between them. Make each cookie's top slightly flatten, adding sanding sugar as needed.
Step 5
Bake 12–15 minutes until sides are gently browned and tops are firm. Cool pans on wire racks for 5 minutes. Transfer the cookies to a wire rack to finish cooling.