Preheat oven to 350° F. Line baking sheets with parchment (see note) and set aside.

Place the freeze-dried raspberries (see note) in the bowl of a food processor and process until a fine powder. Set aside.

In a large bowl, combine dry ingredients and set aside.

In the bowl of a stand mixer, beat butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary.

Add egg and vanilla bean paste (see note) and beat until incorporated.

With the mixer running on low, gradually add the dry ingredients. Mix until just incorporated.

With a large cookie scoop (see note), scoop dough and roll into balls. Roll the balls in sugar and place on prepared baking sheets at least 2 inches apart. For more raspberry color and flavor, you can roll them in Raspberry Sugar (see note) instead of granulated sugar.

Bake 11-13 minutes, turning the baking sheet around halfway through baking. If you'd like to place chocolate candies in the center as I did in one of the photos, freeze the chocolates first, then push one into the center of each cookie immediately upon pulling them from the oven. Allow cookies to cool on a wire rack.

The cookies will keep, completely cooled, in an airtight container for up to five days. For longer storage, freeze the cookies for up to three months.