These Raspberry Frosted Sugar Cookies are soft, sweet treats that bring a delightful berry twist! The buttery cookies are topped with a pretty pink raspberry frosting.
What’s not to love? I can’t help but enjoy one while they’re still warm! They make a perfect snack or dessert for any gathering—everyone will reach for seconds!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the cookie structure. You can swap for a gluten-free blend if needed, just check that it has xanthan gum for binding.
Unsalted Butter: Using unsalted butter helps you control the saltiness. If you want to reduce calories, try using half butter and half unsweetened applesauce for moisture.
Sugar: Granulated sugar adds sweetness and helps cookies spread. You can use coconut sugar or a sugar substitute like Stevia for a lower-calorie option, but this may change the texture.
Raspberry Puree: Fresh or frozen berries are great. If raspberries aren’t available, try strawberries or blueberries for a different taste.
How Do I Ensure My Cookies Stay Soft and Chewy?
Keeping your cookies soft is all about the right ingredients and baking time. Here’s how:
- Make sure your butter is softened but not melted; this gives the right texture.
- Don’t overmix your dough; just combine until no dry flour remains.
- Keep an eye on the baking time. Take them out when the edges are just starting to brown.
- Let them cool on the baking sheet for a few minutes before moving them to a wire rack. This allows them to set properly without getting too hard.
With these tricks, you’ll have wonderfully soft cookies every time!
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
- ½ teaspoon almond extract (optional)
- ¼ cup sour cream or plain yogurt (for moisture and softness)
For the Raspberry Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup raspberry puree (fresh or thawed frozen raspberries, strained for seeds)
- 1 teaspoon lemon juice (optional, for brightness)
- Pinch of salt
- Pink or red food coloring (optional, to enhance color)
- Sprinkles for garnish (pink, white, or mixed)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 9-11 minutes of baking time, plus cooling time for the cookies after baking. You’ll want to allow about 30 minutes for the cookies to cool completely before frosting, so plan on a total of around 1 hour from start to finish before serving. Easy-peasy!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pans:
Start by preheating your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper to prevent sticking and for easy cleanup.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This helps to ensure everything is evenly distributed before you add it to the wet ingredients!
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together. Mix on medium speed until the mixture is light and fluffy, about 3-4 minutes. This is where your cookies get that lovely texture!
4. Add Egg and Extracts:
Next, add in the egg, vanilla extract, and almond extract (if using). Beat until everything is fully combined and creamy.
5. Combine Dry Ingredients and Sour Cream:
With the mixer set to low, gradually add the dry flour mixture alternately with the sour cream. Start and finish with the flour mixture. Mix just until no dry flour remains—don’t overmix!
6. Shape Cookies:
Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Lightly flatten each cookie with your hand or the bottom of a glass for a nice round shape.
7. Bake Cookies:
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. When done, remove them from the oven and let cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare Raspberry Frosting:
While your cookies are cooling, make the frosting! Beat the softened butter in a medium bowl until creamy. Gradually add the sifted powdered sugar, mixing until it’s fluffy and light.
9. Add Raspberry Puree:
Now, mix in the raspberry puree, lemon juice (if using), and a pinch of salt. If you’d like a more vibrant color, add a couple of drops of pink or red food coloring. Mix until combined and smooth! If your frosting is too thin, add more powdered sugar. If it’s too thick, you can thin it out with a bit of milk or extra puree.
10. Frost Cookies:
Once your cookies are completely cool, it’s time to frost! Spread or pipe the raspberry frosting on top of each cookie, making a beautiful spiral—just like in the picture!
11. Add Sprinkles:
For the final touch, sprinkle colorful sprinkles on top of the frosting. Get creative and have fun with it!
12. Serve and Enjoy:
Let the frosting set for a little while, then serve your stunning Raspberry Frosted Sugar Cookies to family and friends—if there are any left after you try a few yourself!
This recipe yields about 24 delicious, colorful cookies that are sure to impress! Enjoy the soft, sweet goodness bursting with raspberry flavor!
Can I Substitute Different Fruits for the Frosting?
Absolutely! While raspberry is delicious, you can use other fruits like strawberries, blueberries, or blackberries. Just make sure to strain them for seeds and adjust sugar to taste based on the fruit’s sweetness.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them, but they may lose some texture. For optimal freshness, consider freezing the cookies without frosting and adding the frosting once thawed.
Can I Use Splenda or Another Sugar Substitute?
Yes, you can use Splenda or another sugar substitute for a lower-calorie option. Keep in mind that this may affect the texture and flavor slightly, so choose one that’s suitable for baking!
What Should I Do If My Frosting Is Too Thin?
If your frosting is too thin, simply add more powdered sugar until it reaches your desired consistency. If it’s too thick, you can thin it out with a little milk or extra fruit puree. Just mix until smooth!
