1-Getting started: Getting started with these raspberry sugar cookies is as easy as gathering your ingredients and following along. Begin by grinding the 2 cups of freeze-dried raspberries into a fine powder using a blender or food processor, which takes just a few minutes and yields about 1/2 cup of powder. This step infuses your cookies with that fresh berry flavor right from the start.

2-Mixing dry ingredients: Next, whisk the raspberry powder together with 3 cups of all-purpose flour, 1 and 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt in a large bowl; set it aside for later. In another bowl, beat the softened 1 cup of unsalted butter and 4 ounces of cream cheese until smooth and creamy, about 2 minutes, then add 1 cup of granulated sugar and beat until fluffy, around 1 minute more. Add the large egg, 1 teaspoon of vanilla extract, and optional 1 teaspoon of almond extract, beating until everything combines nicely.

3-Mixing and Chilling the Dough: Gradually mix the dry ingredients into the wet ones on low speed until just combined, resulting in a soft and creamy dough. Divide the dough into two equal parts and roll each portion between floured parchment paper to about 1/4-inch thickness. Stack them with a light dusting of flour and cover, then refrigerate for at least 2 hours or up to 2 days to keep the shapes intact during baking.

4-Baking the cookies: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. Once chilled, cut the dough into shapes using cookie cutters and place them on the sheets, spacing them 3 inches apart. Bake for 12-13 minutes until the edges are lightly browned, then cool on the sheets for 5 minutes before moving to wire racks.

5-Optional chocolate topping: For the optional chocolate topping, melt 4 ounces of semi-sweet or white chocolate and dip or drizzle the cooled cookies, garnishing with extra raspberry powder. This step adds a fun twist, and you can store the cookies covered at room temperature for 3 days or freeze for up to 3 months.