These Raspberry Frosted Sugar Cookies are a sweet delight! Soft and chewy, they are topped with a tasty raspberry frosting that makes them pop with flavor.
Whenever I bake these, the sweet smell fills my kitchen, tempting everyone. They’re perfect for sharing, but I usually save a few just for me! 🍪
Key Ingredients & Substitutions
All-Purpose Flour: The base for these cookies, it provides structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend, which works well in cookies.
Unsalted Butter: I always go for unsalted to control the saltiness in my dough. If you’re dairy-free, you can substitute with coconut oil or a vegan butter alternative. Just remember, cold butter will change the texture.
Sour Cream or Greek Yogurt: This ingredient adds moisture and tenderness to the cookies. If you don’t have either on hand, use buttermilk or even a non-dairy yogurt for a similar effect.
Fresh Raspberries: Fresh is best for a bright flavor. If out of season, frozen raspberries work well too. Just make sure to thaw and strain them to avoid excess liquid.
Almond Extract: While optional, it adds a lovely depth of flavor. You can substitute it with more vanilla extract or leave it out if you’re not a fan.
How Do You Ensure Your Cookies Stay Soft and Chewy?
Achieving soft, chewy cookies is all about the right technique! Here are a few tips:
- **Chill the Dough:** Chilling helps the cookies maintain their shape and prevents spreading too much. An hour is great, but longer won’t hurt either!
- **Don’t Overbake:** Keep a close eye on the cookies as they bake. Remove them from the oven when the edges are just golden; they’ll continue to cook on the baking sheet.
- **Store Properly:** Once cooled, store cookies in an airtight container with a slice of bread. The bread helps maintain moisture, keeping them soft.
Follow these steps and you’ll be on your way to creating delicious, soft sugar cookies that everyone will love!
How to Make 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
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/4 cup sour cream or Greek yogurt (for tenderness)
For the Raspberry Frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup fresh or thawed raspberries, pureed and strained to remove seeds
- 1-2 tablespoons heavy cream or milk (as needed for consistency)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: pink or red food coloring to intensify color
- Sprinkles for decoration (red, white, and silver balls as shown)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the dough, 1 hour to chill, and around 10-15 minutes to bake. After baking, you should allow about 15-20 minutes for the cookies to cool completely before frosting. So, in total, expect about 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This will be your dry mix. In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 2-3 minutes. Next, add in the egg, along with the vanilla and almond extracts (if you’re using them), mixing well to combine. Then stir in the sour cream or Greek yogurt. Gradually add the dry mix to the wet mixture, stirring just until everything is well incorporated.
2. Chill the Dough:
Cover the bowl with plastic wrap or a clean towel and refrigerate the dough for at least 1 hour. Chilling helps to firm up the dough and prevents the cookies from spreading too much when baking.
3. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll the chilled dough into 1.5-inch balls and place them about 2 inches apart on the prepared baking sheets. Flatten each ball gently with your hand or the bottom of a glass until they’re about 1/4 inch thick. Bake for approximately 9-11 minutes or until the edges turn lightly golden. Once baked, let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
4. Make the Raspberry Frosting:
In a large bowl, beat the softened butter until creamy, about 2 minutes. Gradually add the sifted powdered sugar while mixing on low speed. Once combined, increase the speed to medium and continue mixing until smooth. Add the raspberry puree, vanilla extract, and a pinch of salt, and mix until well combined. If your frosting is too thick, add heavy cream or milk, one tablespoon at a time, until you reach a spreadable consistency. You can also add pink or red food coloring if you desire a more vibrant look.
5. Frost the Cookies:
Once the cookies are completely cool, use a knife or an offset spatula to spread a generous layer of raspberry frosting on each cookie. For a fun touch, sprinkle some red, white, and silver decor sprinkles on top, gently pressing them into the frosting for a lovely finish.
6. Serve and Enjoy:
Let the frosting set for a few minutes before serving. Store any leftover frosted cookies in an airtight container at room temperature, or pop them into the refrigerator if your kitchen is warm.
Enjoy every bite of these soft, buttery sugar cookies topped with delicious raspberry frosting—perfect for birthdays, holidays, or just a sweet treat any day!
Can I Use Different Fruits for the Frosting?
Absolutely! You can substitute the raspberries with other berries like strawberries, blueberries, or blackberries. Just make sure to puree and strain them the same way to achieve a smooth frosting.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Roll the dough into balls, place them on a baking sheet to freeze individually, then transfer to a zip-top bag. When you’re ready to bake, simply thaw them in the fridge overnight and bake as usual.
How Long Do These Cookies Last?
Frosted cookies can last up to 3 days in an airtight container at room temperature. If it’s warm out, you might want to store them in the refrigerator to keep the frosting fresh.
Can I Make the Cookies Ahead of Time?
Definitely! You can bake the cookies a day or two in advance. Just frost them closer to serving time to keep the frosting looking fresh and delicious!
