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You don't have to decorate these raspberry strawberry cookies with white chocolate and strawberry sugar, but they feel extra festive and Valentine's Day ready when you do! #shortbreadcookies #cookies #valentinesday #raspberry #strawberry

Raspberry Strawberry Cookies

These raspberry strawberry cookies are bright and fruity, making them perfect for Valentine’s Day!
Course Dessert
Cuisine American
Keyword cookies, dessert, egg-free, freeze-dried fruit, nut-free, raspberry, shortbread cookies, strawberry, vegetarian
Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings 45 cookies
Calories 107 kcal


  • 3 sticks unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ teaspoon almond extract
  • ¼ cup freeze-dried strawberry powder
  • ¼ cup freeze-dried raspberry powder
  • food coloring if desired
  • 3 cups all-purpose flour


  1. Mix together the butter and sugar until combined. Add the vanilla and salt. Split between 3 bowls.
  2. Add the almond extract to one bowl, the strawberry powder to another bowl, and the raspberry powder to the last bowl. Add food coloring if desired. Mix the contents of each bowl until homogenous and well-combined.
  3. Add 1 cup flour to each bowl, and mix each bowl until a dough forms. Feel free to drizzle some water (no more than a few tablespoons) if the dough seems dry. Let the dough chill for 30 minutes in the refrigerator.
  4. Roll each dough out to ¼” thick. You’ll be layering the doughs, so try to make them similar in shape and thickness. Trim the edges until you get a smooth rectangle (you can still bake the trimmings), and cut out cookies with a cookie cutter or a paring knife. I like cookies that are about 3.5cm x 6.5cm.
  5. Place the cookies on an ungreased (I like using a Silpat) baking sheet and sprinkle with sugar. Bake at 350F for 15 to 20 minutes, until the edges begin to brown. Cool slightly on the pan, then transfer to a rack to cool to room temperature.

Recipe Notes

Adapted from Ina Garten.

To make the fruit powders, place the freeze-dried fruit in a spice or coffee grinder, and pulse until very fine. If you notice a lot of big pieces still intact, sift the powder into the cookie dough.

If you want to decorate the cookies like this, melt some white chocolate (you can add a splash of vegetable oil if it's too thick to help thin it out). Pour into a plastic bag, snip a corner, and drizzle the chocolate onto the cookies. Sprinkle strawberry sugar (freeze-dried strawberry powder mixed with super-fine sugar) onto the chocolate and let harden.