Sweetheart Raspberry Dream Cookies 💖
These delightful Sweetheart Raspberry Dream Cookies are perfect for any occasion, especially for spreading love. Featuring freeze-dried raspberries for vibrant flavor and a delicate texture, they're optionally topped with a luscious chocolate drizzle.
Equipment
- Baking Sheets
- Parchment Paper
- Electric Mixer
- Food Processor
- Wire Rack
Ingredients
Cookies
- 2 cups freeze-dried raspberries divided (1½ cups crushed, ½ cup chopped)
- 3 cups all-purpose flour spooned and leveled
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 4 ounces cream cheese softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract optional
Optional Chocolate Drizzle
- 4 ounces semi-sweet or white chocolate chopped
- Extra freeze-dried raspberry powder for garnish
Instructions
- 1. Prepare Your Raspberries: Gently crush 1½ cups of freeze-dried raspberries into a fine powder (a food processor or mortar and pestle works great!). Then, coarsely chop the remaining ½ cup for lovely texture pops. Set both aside.
- 2. Get Ready to Bake: Preheat your oven to a cozy 350°F (175°C). Line two large baking sheets with parchment paper for easy cleanup.
- 3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt until they're perfectly combined.
- 4. Cream the Wet Goodness: Using an electric mixer, beat the softened butter and cream cheese together on medium speed for about 2 minutes until they're light and wonderfully fluffy.
- 5. Sweeten It Up: Add the granulated sugar to your creamy mixture and beat for another 2 minutes until it's fully incorporated and smooth.
- 6. Add the Essentials: Gently beat in the room-temperature egg, pure vanilla extract, and the optional almond extract until everything is just combined. Be careful not to overmix!
- 7. Combine Wet and Dry: Gradually add the flour mixture to your wet ingredients, mixing on low speed until a soft, uniform dough forms.
- 8. Infuse with Raspberry Love: Now, delicately fold in both the raspberry powder and the chopped raspberry pieces by hand using a wooden spoon. Mix just until they're evenly distributed throughout the dough, creating beautiful specks of pink.
- 9. Shape Your Cookies: Using a cookie scoop or a tablespoon, drop rounded portions of dough onto your prepared baking sheets, leaving about 2 inches between each cookie for spreading.
- 10. Bake to Perfection: Bake for 11-13 minutes. Look for edges that are set, but don't worry if the centers still look slightly soft – they'll continue to cook and firm up as they cool on the hot pan.
- 11. Cool Down: Let your delicious cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
- 12. Optional Chocolate Touch: If you're adding a chocolate topping, melt your chopped chocolate in 30-second bursts in the microwave until smooth. Drizzle it beautifully over the completely cooled cookies, and sprinkle with a little extra freeze-dried raspberry powder for a final flourish. Enjoy your homemade, delightful treats!
Notes
These cookies are perfect for spreading love and adding a delightful touch to any occasion.
Nutrition Information (per serving, 1 cookie):
- Calories: 150 kcal
- Total Carbs: 22g
- Net Carbs: 21g
- Fats: 9g
- Protein: 2g
