You know those cookies that just seem to melt right on your tongue? Soft
and light and ethereal? These are those. The color and the flavor come from
freeze-dried raspberries. That's right; there's not a drop of pink food
coloring in these babies.
If your Valentine isn't crazy for chocolate (I hear those people exist), these pretty
pink cookies are just the ticket. ♥
Freeze-dried raspberries are dry, completely dry. No chewiness, no added
sugar. I fell in love with the strawberries and made these chocolate chip cookies with them a couple of weeks ago.
The cookies and the entire process were so pretty, I could not stop
taking pictures. You'll start by making raspberry powder in your food
processor.
Did I mention that these pink cookies are food dye-free? The pink color comes from raspberries with no food coloring at all!
That color!!!
Then, make the cookie dough.
Press the cookies slightly with a juice glass and bake.
Once cooled, the cookies get a lovely raspberry frosting. Aren't they so
pretty?
If you like, add some crushed freeze-dried raspberries on top.
Raspberry Meltaway Cookies
YIELD: 18 cookies
PREP TIME: 20 minutes
BAKE TIME: 15 minutes
Made with freeze-dried raspberries in the cookie and frosting, these puffy
and pretty, naturally pink cookies will practically melt in your
mouth.
[Note: Be sure to look for freeze-dried raspberries that are totally free
from moisture, not the chewy, sweetened, dehydrated raspberries.]
For the cookies and the frosting:
1.2-ounce bag freeze-dried raspberries, made into a powder (see
instructions)
For the cookies:
1 cup salted butter, cut into chunks
3/4 cup Imperial Sugar Confectioners Powdered Sugar
1 1/2 tablespoons freeze-dried raspberry powder
1 teaspoon vanilla extract
1/2 cup cornstarch
1 1/2 cup unbleached, all-purpose flour
For the frosting:
2 cups Imperial Sugar Confectioners Powdered Sugar
1 1/2 teaspoons freeze-dried raspberry powder
pinch kosher salt
1/4 cup + 1 tablespoon cream
Reserve about 10 raspberries from the package. Pour the rest into a food
processor and whir until pulverized. Strain through a fine mesh sieve to catch
any large seeds. (You may see some smaller seeds in the powder, that’s ok.)
Set aside.
Make the cookies:
With an electric mixer, cream butter, sugar, and raspberry powder for several
minutes until totally combined and fluffy. Beat in vanilla, scraping down the
sides and bottom of the bowl. Add cornstarch and flour. Mix on low speed until
a soft, sticky dough forms, stopping to scrape the sides and bottom of the
bowl as needed.
Place the dough in the refrigerator for 20-30 minutes. Meanwhile, line two
cookie sheets with parchment. Preheat oven to 325.
Use a tablespoon cookie scoop to portion the dough onto the prepared pans,
leaving 2 inches between cookies. Flatten the cookies slightly using the
bottom of a juice glass that’s been dipped in flour.
Bake for 15 minutes or until the centers appear done. Let cool on the sheets
for 2 minutes, then remove to a wire rack to cool completely.
Make the frosting:
Beat powdered sugar, raspberry powder, salt, and cream on low speed until
combined. Increase the speed to medium-high and beat until the frosting is
fluffy.
Spread frosting onto each cookie. If desired, while the frosting is still very
soft, crush the reserved raspberries over the tops. The frosting will crust
slightly on the top as it sets but remains soft.
Serve immediately or store in an airtight container.
*post updated for 2025
