Ingredients
Equipment
Method
Step-By-Step Instructions
- Crush 1½ cups of freeze-dried raspberries into a fine powder and reserve ½ cup chopped for texture.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined.
- Beat butter and cream cheese together until light and fluffy, about 2 minutes.
- Add granulated sugar and mix until creamy, about 2 minutes.
- Beat in the egg, vanilla, and almond extract until just combined.
- Gradually combine dry ingredients with the wet ingredients until a soft dough forms.
- Gently fold in raspberry powder and chopped raspberry pieces until evenly distributed.
- Drop rounded portions of dough onto prepared baking sheets and bake at 350°F for 11-13 minutes.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
- Melt chocolate and drizzle over cookies if desired, adding raspberry powder for extra flavor.
Nutrition
Notes
Cookies are versatile; try gluten-free or vegan variations!
