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A close-up of a cookie with pink icing and small pieces of dried red berries on top, placed on white parchment paper.
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Glazed Raspberry Cookies (25 Minutes of Prep)

These soft raspberry cookies use freeze-dried raspberries, require just 25 minutes of prep time, and bake up perfectly crackled with soft centers every time. Topped with a simple raspberry glaze for an extra pop of flavor and naturally gorgeous pink color. No artificial ingredients, no food dyes, just real raspberry flavor!
Course Dessert
Cuisine American
Keyword raspberry cookies
Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 20 minutes
Total Time 55 minutes
Servings 32 cookies
Calories 211kcal
Author Julia

Ingredients

  • 2 ½ cups freeze dried raspberries see notes in the instructions

For the cookies

  • ¾ cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 large egg at room temperature
  • 1 tablespoon whole milk
  • 2 cups all purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons raspberry powder from the above freeze dried raspberries
  • ½ cup granulated sugar for rolling

For the glaze

  • 1 ½ cups powdered sugar
  • 2 tablespoons raspberry powder from freeze dried raspberries above
  • 4 tablespoons milk to start plus more as needed
  • ½ teaspoon vanilla extract

To serve

  • freeze dried raspberries
US Customary - Metric

Instructions

Prepare Raspberry Powder

  • Add the freeze-dried raspberries to a food processor and process until a fine powder forms. If desired, sift to remove seeds. Set aside for now.
  • Note: 2½ cups of freeze-dried raspberries ground down to a scant ½ cup (about 6 tablespoons) of powder, with a bit more lost once sifted. Those 6 tablespoons cover the whole recipe:
    - 4 tablespoons go into the cookie dough
    - 2 tablespoons go into the glaze
    Depending on the brand and how finely it's ground, you may have a tablespoon or two left over, but not much more. The extra was intentional, to allow for differences in brands, grinding, and sifting.

Prepare cookie dough

  • Line two large baking sheets with parchment.
  • To a large mixing bowl add the butter and granulated sugar together for 2–3 minutes until pale and fluffy. This step is important for creating light texture and encouraging crackled tops.
  • Add the egg, milk, and vanilla and beat until fully incorporated and smooth.
  • In a separate bowl, whisk together the flour, baking soda, salt, and raspberry powder.
  • Add the flour mixture to the butter mixture and mix until a dough forms and pulls away from the edges of the mixing bowl.
  • Chill the dough for 20 minutes. This helps control spread and improves the final cookie structure.

Bake cookies

  • Meanwhile preheat the oven to 350°F.
  • Scoop level 1 tablespoon portions (approximately 25g). Roll lightly into balls, then roll each ball in granulated sugar to coat and place two inches apart on lined baking sheets.
  • Bake for 6 minutes then remove the baking sheets from the oven and bang them on the counter to collapse the centers of the cookies. They will spread and crackle. Return to the oven for a further 4 minutes. Cookies should look set at the edges, pale in the center, and visibly crackled.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely before glazing.

Make the glaze and decorate cookies

  • In a bowl, whisk together the powdered sugar, raspberry powder, milk, and vanilla until smooth.
  • Start with 4 tablespoons milk, then add additional milk 1 teaspoon at a time until the glaze is thick but spreadable.
  • Very briefly dip the cooled cookies, one by one, into the glaze. You are aiming for the glaze to catch the edges of the crackles and not coat the entire cookie.
  • Set the cookies back on the cooling rack and allow the glaze to harden. To decorate, sprinkle over a few freeze dried raspberries while the cookie glaze is still wet.

Notes

  • Why did my cookies spread too much? Usually that happens when the dough wasn’t chilled long enough or the butter was too warm. I also recommend measuring the flour carefully by spooning and leveling instead of scooping directly from the bag.
  • Can I make these cookies without the glaze? Absolutely. The cookies are still delicious on their own. The glaze just adds extra raspberry flavor and gives them more of a bakery-style finish.
  • Can I make the raspberry powder ahead of time? Yes. I actually like doing that ahead because it saves time on baking day. Store the powder in an airtight container at room temperature for several days.
  • How do I know when the cookies are done baking? The edges should look set while the centers still appear slightly pale and soft. They continue baking on the hot tray after you remove them from the oven.
  • I provide helpful STEP-BY-STEP PHOTOS below this recipe card (scroll down).

Storage Instructions

  • Room Temperature: Store glazed cookies in an airtight container for up to 3 days.
  • Refrigerator: Up to 5 days; bring to room temperature before serving.
  • Freezer: Freeze unglazed cookies for up to 2 months. Thaw completely and glaze before serving.

Nutrition

Calories: 211kcal | Carbohydrates: 40g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 75mg | Potassium: 299mg | Fiber: 3g | Sugar: 29g | Vitamin A: 145IU | Vitamin C: 260mg | Calcium: 11mg | Iron: 5mg