Step 1

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 2

Using an electric mixer on medium speed, beat the butter and cream cheese until light and fluffy. Add the sugar and ground raspberries, and mix until combined. Mix in the egg and vanilla.

Step 3

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Step 4

Cover the dough and refrigerate for 1 hour.

Step 5

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.

Step 6

Using 2 tablespoons of dough at a time, roll the dough into balls. Roll each in sanding sugar (if using).

Step 7

Place the dough balls on the prepared pans, leaving about 2 inches between the cookies. Flatten the top of each cookie slightly, adding a pinch more sanding sugar if necessary.

Step 8

Bake 12 to 15 minutes, or until the edges are lightly browned and the tops appear set.

Step 9

Cool on the pans on a wire rack for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.