Why must the dough be rolled before refrigerating rather than after?

The dough is intentionally very soft immediately after mixing to allow smooth and effortless rolling to an even quarter-inch thickness. After rolling flat and refrigerating for 2 hours, the butter and cream cheese firm back up to produce a dough that is cold enough to cut into clean and perfectly defined shapes without sticking or distorting. Attempting to roll cold dough that has been chilled in a ball would require significant force and produce an uneven and torn surface.

Can I use this dough with other freeze-dried fruit flavors?

Yes. Freeze-dried strawberries, blueberries, and mango have all been tested successfully with this exact dough in the same quantity of half a cup of ground powder. Raspberry provides the most potent and most intensely flavored result. Strawberry produces the most vibrant pink result. Blueberry produces the most striking deep purple. Mango produces a subtler flavor with a warm golden color.

Does the almond extract change the flavor significantly?

The almond extract adds a warm, subtly sweet, and gently nutty background note that enhances the raspberry flavor rather than competing with it. The combination of real raspberry and almond extract together is a genuinely classic and completely beautiful pairing that elevates the overall cookie flavor from simply good to completely extraordinary.

Raspberry Sugar Cookies Easy Freeze-Dried Natural Pink Recipe

Name: Raspberry Sugar Cookies The Most Beautiful Naturally Pink Freeze-Dried Cut-Out Cookie You Will Bake
Prep time: PT-497456H39M43S
Cook time: 13 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 cups 56g Freeze-Dried Raspberries ground to 1/2 cup powder; 3 cups 375g All-Purpose Flour spooned and leveled; 1 1/2 tsp Baking Powder; 1/2 tsp Salt; 1 cup 226g Unsalted Butter softened to room temperature; 4 oz 113g Full-Fat Brick Cream Cheese softened to room temperature; 1 cup 200g Granulated Sugar; 1 large Egg room temperature; 1 tsp Pure Vanilla Extract; 1 tsp Almond Extract optional; 4 oz 113g Semi-Sweet and/or White Chocolate chopped for optional topping; Extra freeze-dried raspberry powder for garnish

Description

The most beautiful naturally pink Raspberry Sugar Cookies made by processing 2 cups freeze-dried raspberries to fine powder whisked with all-purpose flour baking powder and salt then beaten with room temperature butter cream cheese sugar egg vanilla and optional almond extract until soft and creamy rolled to 1/4-inch on parchment refrigerated flat at least 2 hours cut into shapes baked at 350°F for 12 to 13 minutes and finished with optional melted dark and white chocolate dip and freeze-dried raspberry powder garnish. A completely stunning Valentine’s Day cut-out cookie recipe.

Ingredients

Scale

2 cups 56g Freeze-Dried Raspberries ground to 1/2 cup powder

3 cups 375g All-Purpose Flour spooned and leveled

1 1/2 tsp Baking Powder

1/2 tsp Salt

1 cup 226g Unsalted Butter softened to room temperature

4 oz 113g Full-Fat Brick Cream Cheese softened to room temperature

1 cup 200g Granulated Sugar

1 large Egg room temperature

1 tsp Pure Vanilla Extract

1 tsp Almond Extract optional

4 oz 113g Semi-Sweet and/or White Chocolate chopped for optional topping

Extra freeze-dried raspberry powder for garnish

Instructions

1. Process freeze-dried raspberries in food processor to fine powder about 1/2 cup.

2. Whisk raspberry powder, flour, baking powder, and salt in large bowl. Set aside.

3. Beat room temperature butter and cream cheese on medium-high 2 minutes until smooth.

4. Add sugar. Beat until fluffy about 1 minute.

5. Add room temperature egg, vanilla, and almond extract. Beat on high 1 minute. Scrape bowl.

6. Add dry ingredients on low until combined. Dough will be soft and creamy.

7. Divide dough into 2 equal pieces.

8. Roll each on lightly floured parchment to 1/4-inch thickness.

9. Lightly flour surface of first piece. Place parchment on top. Stack second piece on top.

10. Cover with plastic wrap. Refrigerate at least 2 hours up to 2 days.

11. Preheat oven to 350°F 177°C. Line sheets with parchment.

12. Cut chilled dough into shapes. Re-roll scraps. Arrange 3 inches apart.

13. Bake 12 to 13 minutes until very lightly golden at edges.

14. Cool on sheet 5 minutes. Transfer to rack. Cool completely.

15. For chocolate: melt chocolate in 20-second microwave increments stirring after each.

16. Dip or drizzle cooled cookies. Garnish with raspberry powder. Refrigerate to set 20 to 30 minutes.

Prep Time: 2 hours 30 minutes including chilling
Cook Time: 13 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 148
Sugar: 9g
Sodium: 65mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 28mg

Keywords: raspberry sugar cookies, naturally pink raspberry sugar cookies freeze-dried, cream cheese raspberry cut-out sugar cookies Valentine's Day, easy raspberry cookies with chocolate dip