Raspberry White Chocolate Sugar Cookies

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Raspberry White Chocolate Sugar Cookies

These delightfully chewy sugar cookies are infused with tart puckery raspberry, fragrant sweet vanilla and rolled in sparkling white sugar. Each cookie is topped with delicious Valrhona raspberry inspiration feves, Waina white chocolate feves and a generous sprinkling of crushed dried raspberries. They are almost too beautiful to eat. I think they might be the prettiest cookies in my cookie boxes this year!

Raspberry & White Chocolate is such an iconic flavor pairing so why not make a cookie with them?

Raspberry & White Chocolate is such an iconic flavor pairing so why not make a cookie with them?

Raspberry White Chocolate Sugar Cookies

  • Recipe adapted from: Sarah Kieffer

  • Serving: Makes about 35-40 cookies

Ingredients:

Raspberry Cookie Dough

  • 1 cup freeze dried raspberries (13g)

  • 2 1/2 cups + 1 tablespoon all purpose flour (364 grams)

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 2 sticks of unsalted butter, room temperature (227g)

  • 1 3/4 cup of white sugar (350 g)

  • 1 egg

  • 1 egg yolk

  • 2 teaspoons vanilla paste

  • 2-3 drops of pink food gel coloring

To Decorate

  • 1/4 cup of white sugar, for rolling

  • 1 1/2 cups of your favorite white chocolate chunks, I like Valrhona Waina or Ivoire white chocolate feves

  • 1/2 cup of Valrhona Raspberry Inspiration feves

  • 1/4 cup of freeze dried raspberries

Method:

  1. Preheat your oven to 350 degrees and line your baking trays with parchment. Set aside.

  2. Pulse the freeze dried raspberries in your food processor until super fine like powder. Filter the raspberry powder through a sieve to remove seeds. Set filtered raspberry powder aside.

    • Note: If you are using freeze dried raspberry powder, just measure out 13 grams of powder.

  3. Combine all purpose flour, baking soda, salt and freeze dried raspberry powder and whisk until fully combined.

  4. In a separate bowl beat butter on medium speed until it is creamy and fluffy, about a minute.

  5. Add sugar and beat for another 2 to 3 minutes until the mixture is lighter and fluffier in texture.

  6. Add egg, egg yolk, vanilla paste and a food coloring and beat on medium speed. Beat until the eggs, vanilla and food coloring are combined while scraping your bowl down occasionally.

    • Note: The mixture will look very bright in color but will tone down a bit after adding the flour and further after baking.

  7. Gradually add the flour into the butter mixture and beat on low speed until the flour mixture is mixed in and no flour pockets remain.

  8. Using a 1 to 1 1/2 tablespoon sized cookie scoop, scoop out the dough and roll them into your hands to form a ball and then roll them in white sugar. Repeat process until no more dough remains. Set aside.

  9. Cut up a few raspberry feves into small chunks and push them into each ball of cookie dough.

  10. Place 6 cookies onto each sheet pan and bake them for about 7-8 minutes or just until sides are set and the top no longer looks wet.

  11. As soon as the cookies are done baking, pull them out and using an offset spatula, smear the melted raspberry feve and top the cookie with a whole white chocolate feve. Sprinkle each cookie with crushed up freeze dried raspberry and enjoy!