These Raspberry Frosted Sugar Cookies are soft, sweet, and oh-so-delicious! Topped with a creamy raspberry icing, they’re perfect for any occasion.
Honestly, who can resist a cute cookie with a pop of raspberry flavor? I love baking these for friends—they’re always a hit! 🥳 Plus, they’re easy to make and fun to share!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for cookies, giving them structure. If you want a gluten-free version, try using a gluten-free flour blend instead.
Unsalted Butter: I love using unsalted butter for better control of flavor. If you need a dairy-free option, you can substitute with coconut oil or a dairy-free margarine.
Sour Cream: It adds moisture and a slight tang. If you don’t have it, plain yogurt or buttermilk works well as a substitute.
Fresh Raspberries: For a stronger berry flavor, use frozen raspberries—just thaw and drain them first. Raspberry jam can also work in a pinch!
Powdered Sugar: This gives the frosting its sweetness. To reduce sugar, you can try a sugar substitute, but remember it may affect the texture.
How to Ensure Your Cookies Are Soft and Chewy?
Getting the perfect texture in cookies is key! For soft and chewy cookies, focus on the following steps:
- Don’t overmix the dough once you add the flour, as this can make your cookies tough.
- Chill your dough for 30 minutes before baking. This helps keep the shape and enhances the flavors.
- Look for a soft center when baking—take them out when the edges are slightly golden and the centers look set.
- Let them cool on the baking sheet before transferring them to a wire rack—this helps them maintain their softness.
Happy baking, and enjoy making these festive Raspberry Frosted Sugar Cookies! They’re sure to put a smile on everyone’s face.
Raspberry Frosted Sugar Cookies
Ingredients:
For the Sugar Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup sour cream
For the Raspberry Frosting:
- ½ cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- ¼ cup fresh raspberries (or raspberry puree), strained to remove seeds
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk (optional, for consistency)
- Pink or red food coloring (optional, for brighter color)
For Garnish:
- Pink and white sprinkles or edible pearls
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and another 10-12 minutes to bake. You’ll need an additional 30 minutes for the cookies to cool and the frosting to set. Overall, allow around 1 hour for a delicious batch of Raspberry Frosted Sugar Cookies!
Step-by-Step Instructions:
1. Prepare the Cookies:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. Add in the egg and vanilla extract, beating until everything is well combined. Next, stir in the sour cream until smooth.
Gradually add the flour mixture to the butter mixture, mixing gently until just combined. Be careful not to overmix. Now, using a cookie scoop or tablespoon, drop rounded dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten the tops with the back of a spoon or your fingers.
Bake for 10-12 minutes, or until the edges are lightly golden while the centers remain soft. Once baked, let the cookies cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely.
2. Make the Raspberry Frosting:
In a medium mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition to ensure a smooth texture. Next, stir in the vanilla extract. Then, gently fold in the fresh raspberries or raspberry puree, blending until thoroughly mixed. If you desire a brighter color, add a few drops of pink or red food coloring. If the frosting seems too thick, adjust the consistency by mixing in heavy cream or milk, a tablespoon at a time, until it’s spreadable but not runny.
3. Assemble the Cookies:
Once the cookies are completely cool, it’s time to frost them! Spread a generous layer of raspberry frosting on each cookie using a spatula or knife. To make them extra special, sprinkle with pink and white sprinkles or decorative edible pearls. Finally, let the frosted cookies sit for about 30 minutes to allow the frosting to firm up slightly before serving.
Enjoy your delightful Raspberry Frosted Sugar Cookies — they’re perfect for sharing, gifting, or treating yourself! Happy baking!
Can I Use Frozen Raspberries for the Frosting?
Yes, frozen raspberries work great! Just thaw them first and strain to remove excess liquid and seeds before mixing them into your frosting. This will keep your frosting smooth and delicious!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. They stay soft and tasty! If the frosting starts to lose its shape, you can refrigerate them for longer storage—but let them come to room temperature before serving.
Can I Use a Different Flavor of Frosting?
Absolutely! Feel free to get creative with flavors—lemon, strawberry, or even chocolate frosting would be delightful on these cookies. Just adjust the sugar and flavors to your preference!
What If My Cookies Spread Too Much While Baking?
If your cookies spread too much, make sure your butter isn’t too warm and that you’re chilling the dough for about 30 minutes before baking. This helps them keep their shape and results in thicker cookies!