These Raspberry Frosted Sugar Cookies are sweet little treats that melt in your mouth! Topped with a creamy raspberry frosting, they bring a burst of fruity flavor to every bite.
Making these cookies is a fun way to brighten up a day. I love serving them at parties—they always disappear fast! Plus, who can resist that pretty pink frosting? ❤️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. For a gluten-free option, consider using a 1:1 gluten-free flour blend. It’s a handy swap that works well in cookies!
Butter: Use unsalted butter for better control over the sweetness. You can substitute with coconut oil or vegan butter if you’re looking for dairy-free options.
Raspberry Puree: Fresh raspberries are great, but frozen ones work perfectly too! Just thaw them out and puree. If raspberries aren’t available, you can use strawberry or blueberry puree instead.
Granulated Sugar: Brown sugar can also be used, giving the cookies a slightly different flavor and more moisture. A mix of the two can add some depth!
What’s the Best Way to Ensure Soft Cookies?
To keep your sugar cookies soft, here are a few tips:
- Don’t overbake them! Check them at 8 minutes, and remember cookies continue to cook a bit after you take them out.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set just right!
- Consider adding a little extra milk if the dough feels crumbly. This helps keep the cookies tender.
With these simple tips, you’ll bake cookies that are soft and delightful every time. Enjoy creating these yummy treats!
Raspberry Frosted Sugar Cookies
Ingredients You’ll Need:
For the Sugar Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 to 4 tablespoons milk
For the Raspberry Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/2 cup raspberry puree (fresh or thawed frozen raspberries, pureed and strained)
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Decoration:
- Freeze-dried raspberry powder or crushed freeze-dried raspberries
- White nonpareils or pearl sprinkles
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and another 10 to 12 minutes for baking. Plus, you’ll need some time for cooling and frosting—around 30 minutes. So, in total, you should set aside about an hour for everything.
Step-by-Step Instructions:
1. Prepare the Cookies:
Start by preheating your oven to 350°F (177°C) and lining your baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and baking powder, then set that aside. In a larger bowl, cream together the softened butter and granulated sugar until it’s nice and fluffy.
Next, beat in the egg along with the vanilla extract, and if you want a little extra flavor, add in the almond extract too. Gradually mix in your dry ingredients, alternating with the milk. Your dough should be soft but not sticky!
2. Shape and Bake:
Now, it’s time to shape those cookies! Roll the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheets. Use the bottom of a glass or your palm to gently flatten each ball. Bake them for about 8 to 10 minutes, or until you see the edges turning lightly golden. Once done, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
3. Make the Raspberry Frosting:
While your cookies are cooling, let’s whip up the frosting! In a larger bowl, beat the softened butter until it’s creamy. Gradually add the sifted powdered sugar, mixing well after each addition. Then mix in the vanilla extract and a pinch of salt. Slowly add the raspberry puree until everything is smooth and spreadable. If it seems a little too runny, you can always add a touch more powdered sugar.
4. Frost the Cookies:
Once your cookies are cooled, you can start frosting them! Using a butter knife or an offset spatula, spread a generous amount of raspberry frosting on top of each cookie. For a lovely finishing touch, sprinkle some freeze-dried raspberry powder or white nonpareils on top for decoration.
5. Serve and Enjoy:
Let the frosting set for a few minutes before you serve them up. Enjoy your delicious Raspberry Frosted Sugar Cookies! If you have any leftovers, store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week!
These cookies combine a soft and buttery base with a vibrant, fruity frosting that’s as delightful to eat as it is to look at. Enjoy baking and sharing them with friends and family!
Can I Use Other Types of Fruit for the Frosting?
Absolutely! You can substitute the raspberry puree with other fruit purees like strawberry, blueberry, or even peach for a delicious twist. Just ensure the fruit is strained to remove seeds if necessary.
Can I Make the Cookie Dough Ahead of Time?
Yes, you can prepare the cookie dough in advance! Wrap it tightly in plastic wrap and refrigerate for up to 3 days. When ready to bake, let it sit at room temperature for about 10-15 minutes before shaping and baking.
How Should I Store the Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the refrigerator for up to a week. Just be aware that refrigeration can sometimes change their texture slightly.
Can I Freeze the Cookie Dough or Baked Cookies?
Yes, you can freeze both! For the cookie dough, shape it into balls, place them on a baking sheet to freeze individually, and then transfer to a freezer-safe bag for up to 3 months. For baked cookies, store them in an airtight container and freeze for up to 1 month. Thaw and enjoy!
