Sugar Cookies with Raspberry Frosting
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
21 mins
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Servings
8 large cookies (approximately 5 inches in diameter)
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Calories
620 kcal
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Course
Baked Goods
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Cuisine
American
Sugar Cookies with Raspberry Frosting
Description
The sugar cookie dough is made by creaming butter, sugar, and egg, then incorporating baking powder, baking soda, and almond or vanilla extract. Flour is added gradually to achieve a rollable dough. Chilling the dough helps with handling and prevents stickiness. Cookies are rolled to about 1/8 to 1/4 inch thick and baked at 375°F for roughly 10 minutes to avoid overbaking and maintain a tender texture.
The raspberry frosting features softened cream cheese and butter whipped together with strained raspberries and vanilla and almond extracts. Powdered sugar is blended in to create a smooth and spreadable topping with natural pink hues and fruity brightness, complementing the buttery cookie base.
This recipe yields about a dozen cookies with a 3 to 4-inch cutter and is suitable for doubling or tripling. The cookies freeze well unfrosted and can be stored refrigerated after frosting. The frosting can be varied by substituting other berries to change flavor and color, adding versatility to the recipe.
Ingredients
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1/2 teaspoon almond extract or vanilla
- 2 cups flour
Frosting
- 4 ounces cream cheese softened to room temperature
- 1/4 cup butter room temperature, or margarine
- 1/2 cup raspberries drain excess liquid, fresh or frozen
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 pound confectioners sugar powdered sugar
Instructions
For the Sugar Cookies
- Blend the butter, sugar and egg together, then add baking powder and soda and almond extract or vanilla.
- Add 2 cups flour slowly mixing it into the other ingredients. If it seems to sticky, add a bit more flour.
- If the dough still seems too sticky to roll out, you can pop it into the fridge for 15-20 minutes. Sometimes it’s easier to roll out dough that is more firm.
- Sprinkle some flour on a cool surface. Flatten the dough into a one inch thick round circle. Lightly flour the top of the dough, then roll the dough out to about 1/8 to 1/4 inch thick. Careful not to roll them too thin!
- Using cookie cutters, cut your dough into shapes and place them on an ungreased baking sheet. Then repeat until all the dough is gone.
- Bake at 375 for 10 minutes. Don't overcook.
For the Raspberry Cream Cheese Frosting
- Cream butter and cream cheese together with a hand mixer or in a stand mixer.
- Add drained raspberries and vanilla and almond extract.
- Slowly mix in the powdered sugar. The mixture may seem dry at first but the juice from the raspberries will blend in making it the desired consistency. If it is still too thick, add in some of the drained raspberry juice.
Notes
- Starting with room temperature butter and cream cheese ensures easy mixing and smooth frosting.
- Don't overbake cookies; check at 8-10 minutes and adjust baking time for desired crispness.
- Experiment with different berries like blueberries or strawberries in the frosting for flavor variations.
- Unfrosted cookies freeze well for up to three months; once frosted, store at room temperature for a few days.
- This recipe yields about a dozen cookies with 3-4 inch cutters; scale up as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8large cookies (approximately 5 inches in diameter)
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 100g | 33% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 82mg | 27% |
| Sodium | 421mg | 18% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 75g | 150% |
| Vitamin A | 752IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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