Valentine's Raspberry Kiss Cookies 💋
These delightful Valentine's Raspberry Kiss Cookies are a perfect treat for your loved ones, featuring a beautiful blend of freeze-dried raspberries, soft butter, and cream cheese, optionally drizzled with chocolate.
Equipment
- Baking Sheets
- Parchment Paper
- Electric Mixer
- Cookie Scoop
Ingredients
- 2 cups freeze-dried raspberries divided
- 3 cups all-purpose flour spooned and leveled
- 1.5 teaspoons baking powder
- 0.5 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
- 4 ounces semi-sweet or white chocolate chopped, optional topping
- freeze-dried raspberry powder extra, for garnish, optional topping
Instructions
- Start by transforming your raspberries! Gently pulse 1½ cups of the freeze-dried raspberries into a fine powder, and lightly chop the remaining ½ cup for lovely texture. Set these aside.
- Get your oven ready by preheating it to 350°F (175°C) and lining two big baking sheets with parchment paper for easy cleanup.
- In a medium bowl, whisk together your flour, baking powder, and a pinch of salt until they're nicely combined.
- Now, let's make the base! 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.
- Add the granulated sugar to this creamy mix and beat for another 2 minutes, ensuring it's all smoothly incorporated.
- Gently beat in the egg, vanilla extract, and almond extract (if you're using it), just until everything comes together. Remember, less mixing here keeps them tender!
- Gradually introduce your dry flour mixture into the wet ingredients, mixing on a low speed until a soft dough gracefully forms.
- It's time for the raspberry magic! Carefully fold in both the raspberry powder and the chopped pieces by hand with a wooden spoon, mixing just until they're perfectly distributed throughout the dough. This prevents overworking it!
- Use a cookie scoop or tablespoon to place rounded portions of dough onto your prepared baking sheets, leaving about 2 inches between each for even baking.
- Bake for 11-13 minutes. Look for edges that are lightly set, even if the centers still look a tiny bit soft – they'll finish cooking beautifully as they cool.
- Let your gorgeous cookies rest on the baking sheet for 5 minutes before carefully moving them to a wire rack to cool completely.
- For an extra special touch, melt your chocolate in short bursts in the microwave, then artfully drizzle it over the fully cooled cookies. Finish with a sprinkle of extra raspberry powder for that healthy, natural pop of color!
Notes
These delicate Raspberry Kiss Cookies are perfect for Valentine's Day or any special occasion. Feel free to adjust the amount of chocolate or raspberry garnish to your liking.
Nutrition Information per cookie (estimated):
Calories: 120
Total Carbs: 18g
Net Carbs: 17g
Fats: 7g
Protein: 2g
Calories: 120
Total Carbs: 18g
Net Carbs: 17g
Fats: 7g
Protein: 2g
