Ultra-Soft Raspberry Christmas Snow Clouds
Ultra-Soft Raspberry Christmas Snow Clouds are tender, cake-like holiday cookies made with real raspberries, cream, and butter. Lightly sweet and finished with powdered sugar, these festive cookies resemble fluffy snow clouds and are perfect for Christmas trays and cookie exchanges.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup 1 stick unsalted butter, softened
- 1 large egg
- 2 tablespoons heavy cream or light cream
- ½ cup crushed raspberries fresh or thawed and drained
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- ⅓ cup white chocolate chips optional
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, then mix in the heavy cream and vanilla extract until smooth.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed raspberries and white chocolate chips, if using.
- Drop spoonfuls of dough onto the prepared baking sheet, leaving space between cookies.
- Bake for 12–15 minutes, or until edges are lightly golden and centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- Drain raspberries well to prevent excess moisture in the dough.
- Do not overbake—cookies should remain pale and soft.
- Frozen raspberries work well when thawed and patted dry.
- Dust with powdered sugar just before serving for the best “snow cloud” effect.
- Freeze baked cookies (without powdered sugar) for up to 2 months.