These Raspberry Frosted Sugar Cookies are sweet little treats that will brighten your day! Soft cookies topped with creamy raspberry frosting make for a delicious bite!
They are perfect for sharing at parties or just having a fun snack at home. I love how easy they are to whip up, and who can resist that pretty pink frosting? 😍
Key Ingredients & Substitutions
Flour: All-purpose flour is the base of these cookies. For a gluten-free option, you can use a 1:1 gluten-free flour blend, which works well in most recipes.
Butter: Unsalted butter adds richness and ensures you can control the saltiness of your cookies. If dairy-free, try using coconut oil or a plant-based butter substitute.
Sugar: Granulated sugar gives sweetness and helps the cookies spread. You can substitute half of it with brown sugar for a different flavor or use a sugar alternative if needed.
Raspberries: Fresh raspberries provide a lovely flavor. If you can’t find them, frozen raspberries work perfectly too. Just let them thaw and drain the excess liquid!
How Can I Achieve the Perfect Cookie Texture?
The texture of sugar cookies hinges on the creaming method, so take care when mixing. Cream the butter and sugar well to incorporate air, making them light and fluffy. Don’t overmix once you add flour—this keeps cookies from getting tough!
- Preheat your oven properly to ensure even baking.
- Chill the dough for about 30 minutes if it feels too soft; this helps them hold their shape.
- For evenly shaped cookies, use a cookie scoop for consistent portioning.
Feel free to customize your cookies with different extracts or colorings in the frosting for a personal twist! Enjoy your baking adventure!
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
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 3 to 4 tablespoons buttermilk or whole milk
For the Raspberry Frosting:
- 1 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- ½ cup fresh or frozen raspberries, pureed and strained
- 1 teaspoon vanilla extract
- A pinch of salt
For Garnish:
- Fresh or frozen raspberries (for topping)
- White nonpareil sprinkles or sanding sugar (for decoration)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus another 10-15 minutes for baking. After that, you’ll want to allow some time for the cookies to cool completely and for the frosting to set, totaling around 1 hour or more including cooling time depending on how long you let them chill out. So, give yourself about 1.5 to 2 hours to make and enjoy these delightful cookies!
Step-by-Step Instructions:
1. Prepare the Cookies:
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda, and baking powder together — this will help to incorporate air. Set this mixture aside. In a large bowl, cream the softened butter and granulated sugar together until they’re light and fluffy, which usually takes about 3 to 4 minutes. Then, mix in the egg, vanilla extract, and almond extract (if you’re using it). Gradually stir in the dry ingredient mixture along with the buttermilk; start and end with the flour. Mix just until the dough comes together smoothly.
2. Shape and Bake the Cookies:
Now, roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches in between. Gently flatten each ball with your palm or the bottom of a glass. Bake the cookies in your preheated oven for 8 to 10 minutes, or until the edges are lightly golden while the centers remain tender. Once baked, take them out and let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
3. Make the Raspberry Frosting:
While your cookies are cooling, it’s time to make the raspberry frosting! First, puree your raspberries in a blender or food processor until smooth, then strain them through a fine mesh sieve to remove any seeds. In a large bowl, beat the softened butter until it’s creamy—this helps create a nice, smooth frosting. Gradually add in the powdered sugar, one cup at a time, mixing well after each addition. Finally, mix in the raspberry puree, vanilla extract, and a pinch of salt, beating everything until it’s nice and fluffy. If the frosting is too thin, you can add a bit more powdered sugar; if it’s too thick, just mix in a teaspoon of milk until you reach your desired consistency.
4. Frost and Decorate the Cookies:
It’s time to frost your cookies! Generously spread or pipe the raspberry frosting over each cooled cookie. Enhance the look by topping each cookie with 1 to 3 fresh or frozen raspberries and sprinkling some white nonpareil sprinkles or sanding sugar on top to give them that festive flair!
5. Serve and Store:
Allow the frosted cookies to set for a bit before serving. Once you’re ready to enjoy, you can store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them for longer-lasting freshness.
Enjoy your delightful Raspberry Frosted Sugar Cookies — they’re festive, fruity, and absolutely delicious!
Can I Use a Different Fruit for the Frosting?
Absolutely! Feel free to substitute with other fruits like strawberries or blueberries. Just puree the fruit, strain it, and use the same amount as the raspberries in the recipe.
How Can I Make These Cookies Chewy Instead of Crispy?
If you prefer softer, chewier cookies, you can slightly underbake them by taking them out when they are just set and lightly golden around the edges. Additionally, using brown sugar instead of all granulated sugar can help achieve a chewier texture.
What Is the Best Way to Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. To maintain the frosting’s freshness, you can refrigerate the cookies, but be sure to let them come to room temperature before serving for the best taste!
Can I Freeze the Cookies for Later?
Yes, you can freeze the cookies! I recommend freezing them without frosting. Just place the cooled cookies in a single layer in an airtight container or freezer bag. When you’re ready to enjoy them, thaw them at room temperature and frost them fresh!
