These Raspberry Frosted Sugar Cookies are soft, sweet treats topped with a vibrant raspberry icing. They’re perfect for any gathering or just to enjoy at home!
Honestly, the bright pink frosting is so cheerful, it makes my day better just looking at it! I love serving these at parties – they disappear fast! 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies, providing the structure. If you’re gluten-free, try using a 1-to-1 gluten-free flour blend instead!
Unsalted Butter: Using unsalted butter helps control the saltiness of your cookies. If you only have salted, simply reduce the added salt in the dough.
Sour Cream: This adds moisture and tenderness to the cookies. If you’re out of sour cream, plain yogurt works well as a substitute.
Raspberry Puree: Fresh raspberries give the best flavor, but thawed frozen raspberries work in a pinch. For a different taste, consider using other berry purees like strawberry or blueberry.
Sprinkles: These are optional, but they add a fun touch! You can skip them or use any color of your choice to match the occasion.
How Can You Ensure Your Cookies Are Soft and Chewy?
Getting that perfect soft cookie texture requires a few key steps. First, don’t overmix the dough when adding flour. This can make the cookies tough.
- Chill the dough slightly if it feels too soft; this makes it easier to scoop and keeps them from spreading too much while baking.
- Keep an eye on baking time! Take them out as soon as the edges are golden, even if the centers look slightly undercooked—they’ll firm up while cooling.
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 granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup sour cream
For the Raspberry Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup raspberry puree (fresh or thawed frozen raspberries, pureed and strained)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Pink or silver sprinkles for decoration
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time and around 12-15 minutes of baking time. After baking, don’t forget to let the cookies cool for about 10-15 minutes before frosting them. Overall, plan for about 1 hour to create and decorate these delicious cookies!
Step-by-Step Instructions:
1. Prepare the Cookies:
First, preheat your oven to 350°F (175°C) so it’s ready when your cookies are. Then, in a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This will ensure all the dry ingredients are evenly mixed!
2. Mix the Cookie Dough:
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until it’s light and fluffy, which should take about 3-4 minutes. Add in the egg and vanilla extract and mix well. Then, incorporate the sour cream and continue mixing until everything is smooth. Lastly, slowly add the dry ingredients into the wet mixture while mixing on low speed until just combined.
3. Shape and Bake:
Using a spoon, drop rounded tablespoons of dough onto parchment-lined baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the center appears set. After baking, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
4. Make the Raspberry Frosting:
In a clean mixing bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing well after each addition. Add in the raspberry puree, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy. If the frosting is too thin, add more powdered sugar; if it’s too thick, mix in a little milk until you reach your desired consistency.
5. Assemble:
Once your cookies are completely cool, you can spread or pipe the raspberry frosting over each cookie. If you’re feeling fancy, decorate your frosted cookies with pink or silver sprinkles for that extra pop!
6. Serve and Enjoy!
Let the frosting sit for a few minutes to set before serving your delicious raspberry frosted sugar cookies. Store any leftovers in an airtight container at room temperature for up to 3 days.
Enjoy these delightful cookies with the perfect balance of sweet and tart flavors, ideal for sharing or enjoying all to yourself! 🍪💖
Can I Use Different Types of Frosting?
Absolutely! While raspberry frosting is delicious, you can substitute it with other flavors like lemon, vanilla, or chocolate frosting based on your preference. Just ensure the consistency is similar for the best results.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough in advance. Simply cover it tightly and refrigerate for up to 3 days. When you’re ready to bake, allow it to come to room temperature for about 15 minutes before scooping and baking.
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the frosted cookies for up to a month. Just make sure to separate layers with parchment paper to prevent sticking!
What If I Don’t Have Raspberry Puree?
If you don’t have raspberry puree, don’t worry! You can substitute it with other fruit purees like strawberry or blueberry, or even use store-bought fruit spreads. Adjust the sweetness based on your taste, especially if using a sweeter spread!
