These Raspberry Frosted Sugar Cookies are sweet, soft, and topped with a lovely raspberry frosting. They’re perfect for any occasion or just for a delicious treat at home!
Honestly, who can resist a cookie that looks this pretty? I love making these when I want to impress friends or just need a sweet pick-me-up. They never last long in my house! 😊
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cookies. You could use cake flour if you prefer an even softer texture. Gluten-free flour works too, just make sure it’s a 1:1 substitute designed for baking.
Butter: Unsalted butter is the best choice here for control over salt levels. If you need a dairy-free option, coconut oil or a vegan butter blend can work in equal amounts.
Sugar: White sugar is used for sweetness and texture. You could use brown sugar for a deeper flavor, but it may change the cookie’s texture slightly.
Fresh raspberries: If raspberries aren’t available, you can swap in other berries like strawberries or blackberries. You can also use store-bought raspberry preserves in the frosting.
Sour cream: This is optional but adds moisture and tang. Greek yogurt is a great substitute if you’re out of sour cream!
What’s the Best Way to Chill Cookie Dough?
Chilling the cookie dough is a crucial step that enhances flavor and prevents spreading during baking. Here’s how to do it:
- After mixing, divide the dough into two discs. This makes it easier to roll out later.
- Wrap each disc tightly in plastic wrap to prevent drying out.
- Refrigerate for at least 1 hour, or even up to overnight for a more developed flavor.
When you’re ready to bake, let the dough sit at room temperature for about 5-10 minutes to soften slightly. This will help with rolling and cutting!
How Can I Achieve the Perfect Frosting Consistency?
Getting the frosting just right requires a little attention. Here are my tips:
- Start by beating the softened butter until creamy to ensure smoothness.
- Gradually add the powdered sugar; this helps prevent a cloud of sugar flying everywhere.
- If the frosting seems too thick, add milk a teaspoon at a time until you reach the perfect spreadable consistency.
- For those vibrant colors, adding pink food coloring can make your frosting pop right off the cookie!
These tips will help you create a frosting that not only looks good but tastes amazing too! Enjoy making your Raspberry Frosted Sugar Cookies!
How to Make Raspberry Frosted Sugar Cookies
Ingredients You’ll Need:
For The Sugar Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup sour cream (optional for extra softness)
For The Raspberry Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup fresh raspberries, pureed and strained (to remove seeds)
- 1 teaspoon vanilla extract
- Pink food coloring (optional, to enhance color)
- Sprinkles or sugar pearls for decoration
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time for the cookie dough, plus an additional hour for chilling. Baking will take about 10-15 minutes. Overall, plan for about 1.5 to 2 hours to get these delicious cookies ready, including cooling and decorating!
Step-by-Step Instructions:
1. Prepare the Dough:
Begin by whisking together the flour, baking soda, baking powder, and salt in a medium bowl. This helps evenly distribute the leavening agents. In a separate large bowl, use an electric mixer to cream the softened butter and white sugar until it’s light and fluffy—this should take about 3 minutes.
Next, beat in the egg and vanilla extract until well combined. If you’re using sour cream for extra moisture, mix this in as well. Gradually add the dry mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix, as this can lead to tough cookies.
2. Chill the Dough:
Once you’ve prepared the dough, divide it into two equal discs. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour. This chilling time is important; it helps the cookies maintain their shape when baked.
3. Bake the Cookies:
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about ¼-inch thickness. Using a round cookie cutter (approximately 3 inches in diameter), cut out cookies and place them on a parchment-lined baking sheet, leaving about 2 inches between each cookie.
Bake the cookies for 8-10 minutes, or until the edges are just starting to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat the rolling and cutting process with the second disc of dough.
4. Make the Raspberry Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until fully incorporated to avoid a sugar cloud! Then, add the raspberry puree and vanilla extract. Beat on high until the frosting is smooth and fluffy. If you’d like a bit of color, add a few drops of pink food coloring and mix well. If the frosting is too thick, you can add a tablespoon of milk at a time until you get your desired consistency.
5. Frost and Decorate:
Once your cookies are completely cooled, spread a generous amount of raspberry frosting on each cookie. Get creative and decorate with sprinkles or sugar pearls for a festive touch!
6. Serving and Storage:
Let the frosting set for about 30 minutes before serving. To store, keep the cookies in an airtight container at room temperature for up to 5 days. These cookies are perfect for sharing, so enjoy every bite!
Happy baking and enjoy your delightful Raspberry Frosted Sugar Cookies!
Can I Use Frozen Raspberries for the Frosting?
Absolutely! Just make sure to thaw them first and drain off any excess liquid before pureeing. This will help maintain the right consistency in your frosting.
How Can I Make These Cookies Chewy?
For chewier cookies, try substituting brown sugar for some of the white sugar. You can also slightly underbake them, taking them out when the edges are just golden while the centers are still soft.
Can I Store the Dough for Later Use?
Yes! You can wrap the prepared dough tightly in plastic wrap and freeze it for up to 3 months. Just thaw it in the refrigerator overnight before rolling and cutting into cookies.
What’s the Best Way to Frost the Cookies?
A spatula works well for spreading the frosting, but you can also use a piping bag for a more decorative look. Just make sure the cookies are fully cooled so the frosting doesn’t melt!
