Before opening the packages of the freeze-dried raspberries, use a rolling pin or flat edge of a meat tenderizer to crush the berries into a fine powder.

Using a large bowl, whisk the raspberry powder, flour, baking powder, and salt together. Set aside.

Using an electric beater or stand mixer, cream the butter and cream cheese together on medium-high speed until completely smooth. Mix in the granulated sugar and beat until mixture is fluffy. Add the egg and vanilla extract and mix until completely combined. Scrape down the sides and bottom of the bowl as needed.

Add the dry ingredients to the wet ingredients. Mix on low speed until incorporated. Dough will be very soft and creamy.

Divide the dough into 2 equal portions and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.

Preheat oven to 350 degrees (F). Line 2 to 3 baking sheets with parchment paper.

Sprinkle a smooth surface or baking mat with flour and flour a rolling pin. Roll the chilled dough out to about a 1/4-inch thickness. Cut the dough out into your favorite shapes. Gather the dough scraps together and re-roll. Cut out more shapes. Repeat process with the second piece of dough.

Place the cookies on the baking sheets 3 inches apart. Refrigerate for 10 minutes, then bake for 12 -14 minutes, depending on thickness. Rotate the pans halfway through cooking. The cookies should be lightly browned around the edges.

Cool the cookies on the baking sheet for 5 minutes then remove to a wire rack to cool completely before decorating.

Decorate as desired.

Store in an airtight container for up to 4 days at room temperature.