Raspberry Sugar Cookies: 10 Irresistible Treats to Love

These vibrant, tangy cookies are a delightful treat, bursting with raspberry flavor and crowned with melted chocolate.

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Grind the freeze-dried raspberries into a powder using a blender or food processor.
Whisk together the raspberry powder, flour, baking powder, and salt in a large bowl.
Beat the softened butter and cream cheese together in a stand mixer or with a hand mixer on medium-high speed for 2 minutes until smooth. Add the sugar and beat until fluffy, about 1 minute.
Add the egg, vanilla, and almond extract (if using), then beat on high speed until fully incorporated, about 1 minute.
Add the dry ingredients to the wet mixture and mix on low until fully combined. The dough will be soft and creamy.
Divide the dough into two portions. Roll each on parchment paper to about 1/4 inch thickness, dusting with flour as needed.
Lightly dust one rolled dough portion with flour, then place parchment paper on top. Stack the second rolled dough portion on top. Cover with plastic wrap and refrigerate for 2 hours.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
Remove the dough from the refrigerator and use a cookie cutter to shape the cookies. Arrange them on the baking sheets, spaced 3 inches apart.
Bake for 12–13 minutes, or until lightly browned around the edges. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack.
To decorate, melt the chopped chocolate in a double boiler or microwave, stirring every 20 seconds. Once melted, dip the cookies or drizzle the chocolate over them. Let the chocolate set before serving.