Raspberry + Grapefruit + Passionfruit Sugar Cookies 

These vibrant sugar cookies are a playful twist on the classic Neapolitan style, inspired by Sarah Kieffer’s version. Infused with tangy tropical passionfruit, bright grapefruit zest, and juicy freeze-dried raspberries, they bake into a sunset-hued treat with delightful pools of fruity “chocolate” melting within. Each cookie invites a burst of summery flavor, making them perfect for festive occasions—or moments when you just need a tropical escape in bite-sized form. 

Ingredients (Makes ~20 cookies)

• 2 ¾ cups + 2 Tbsp all-purpose flour (approx. 345 g)
  
  

• ¾ tsp baking soda
  
  

• ¾ tsp salt
  
  

• 2 sticks butter, room temperature (226 g)
  
  

• 1 ¾ cups white sugar (350 g)
  
  

• 1 Tbsp vanilla bean paste
  
  

• 1 egg
  
  

• 1 egg yolk
  
  

• 2 Tbsp passionfruit flakes, finely ground (20 g)
  
  

• 1 tsp grapefruit zest
  
  

• ½ cup freeze-dried raspberries (12 g)
  
  

• A few drops of pink, orange, and yellow gel food coloring (optional)
  
  

• Optional: ⅛ cup Valrhona Passionfruit feves
  
  

• Optional: ⅛ cup Valrhona Raspberry feves
  
  

• ¼ cup white sugar (50 g), for rolling
  
  
  

Directions

1. Preheat oven to 350 °F (175 °C).
   
   

2. In a bowl, whisk together flour, baking soda, and salt; set aside.
   
   

3. In a mixer, beat butter on medium until fluffy (about 1 minute). Add sugar and continue beating for 2–3 minutes until light and creamy.
   
   

4. Mix in vanilla bean paste, the whole egg, and the egg yolk until fully combined.
   
   

5. Gradually add the dry ingredients, mixing on low until just combined.
   
   

6. Divide dough into 4 portions (plain vanilla base plus one each for raspberry, grapefruit, and passionfruit).
   
   

7. To each flavored portion, incorporate:
   
   

   • Passionfruit dough: passionfruit flakes ± yellow/orange food coloring.
     
     

   • Grapefruit dough: grapefruit zest.
     
     

   • Raspberry dough: freeze-dried raspberries.
     
     

   • Optionally fold in matching Valrhona feves.
     
     

8. Form dough balls, roll each in the reserved white sugar, and arrange on a baking sheet.
   
   

9. Bake for ~12 minutes or until edges are slightly golden and centers appear set but still tender. Allow to cool before serving.
   
   
   

Nutrients (Estimated per cookie; makes ~20)

• Calories: ~180 kcal
  
  

• Carbohydrates: 23 g
  
  

• Protein: 2 g
  
  

• Fat: 9 g (Saturated Fat: 5 g)
  
  

• Cholesterol: 30 mg
  
  

• Sodium: 90 mg
  
  

• Fiber: 1 g
  
  

• Sugar: 14 g