Soft cream cheese sugar cookies ribboned with raspberries, dotted with ruby chocolate chips, and crusted with rainbow sprinkles. This is a super easy cookie recipe for all of the berry lovers in your life!
Course Dessert
Cuisine American
Keyword Chocolate, Cookies, Feeds a Crowd, Party Food, Raspberries, Ruby Chocolate, Sprinkles
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Dough Chilling 1 hourhour
Servings 36
Ingredients
6ozfrozen raspberriesabout 1¼ cups
3cups all-purpose flour
1tspbaking powder
¼tspbaking soda
¾tspkosher salt
1¼cupsgranulated sugar
1lemonzested (you'll just use the zest)
16tbspunsalted buttersoftened
2ozcream cheesePhiladelphia; softened
1tspvanilla extract
¼tspalmond extract
1largeegg
1cupruby chocolate chips
1cuprainbow sprinkles
Instructions
Remove the raspberries from the freezer and add to a medium bowl. Let them thaw slightly while you mix the rest of the ingredients.
In a medium bowl, whisk together the dry ingredients: the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer (or in a large bowl for use with a hand held mixer), combine the sugar and lemon zest. Use your fingers to rub the zest and the sugar together until the sugar because slightly moistened by the oils in the zest. The sugar will feel like slightly damp sand and become very fragrant.Add the butter and cream cheese to the bowl. Use the paddle attachment (or the hand mixer whisks) to cream the lemon-y sugar, butter, and cream cheese together until light and fluffy; this should take 3-5 minutes.
Add the vanilla extract, almond extract, and the egg. Mix until very well combined.
Add the flour mixture. Pulse the mixer on low slowly until the flour is mixed slightly with the butter mixture and less likely to fly out of the bowl when the mixer is running. Turn the mixer to medium and mix just until the flour has combined with the butter.
Remove the bowl from the stand mixer and use a spatula to mix a few final times to make sure everything is combined. Pay special attention to scrape the bottom of the bowl and get that mixed with the rest of the bowl. Fold in the ruby chocolate chips.Now, use a potato masher or the back of a spoon to roughly mash the partially frozen raspberries. Mash until the raspberries have broken up into a variety of sizes with the largest being pea-sized. Fold in the mashed raspberries and combine until well incorporated but not overly mixed in. You want to see a marble effect with some streaks of pink among the white dough.
Cover the bowl and place in the refrigerator for at least an hour.
Preheat the oven to 375F degrees.
Scoop cookies into 2 tablespoon sized balls. Roll in the sprinkles. Place sprinkled cookies on a parchment lined sheet pan with about 2-inches between cookie dough balls. Bake for 8 minutes; remove the cookie sheets from the oven and slam onto the counter or heat-proof cutting board 3-5 times to help settle the cookies.Add the cookie sheet back to the oven and bake for another 4 minutes or until the cookies are golden brown on the bottom.Let the cookies cool on a wire rack before enjoying.