These Raspberry Frosted Sugar Cookies are sweet, soft, and topped with a creamy raspberry icing. Perfect for cookie lovers and easy to make with simple ingredients!
I love how the tartness of the raspberry frosting balances the sweetness of the cookie. They’re a great treat for parties or just a cozy afternoon at home! 🍪❤️
Key Ingredients & Substitutions
Flour: All-purpose flour is key here for structure. If you want a gluten-free option, try a 1:1 gluten-free flour blend. I’ve experimented, and it works surprisingly well!
Butter: Unsalted butter gives better control over salt levels. If you need a dairy-free version, use coconut oil or a vegan butter substitute. I find that coconut oil adds a subtle flavor too!
Sugar: Granulated sugar is classic for sweetness, but you can swap in brown sugar for a bit of a caramel flavor. I often mix both for an interesting taste. It’s delicious!
Egg: If you want a vegan version, try a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or a mashed banana for added sweetness.
Raspberries: Fresh raspberries are great, but if they’re out of season, frozen raspberries work just fine! Just make sure to thaw and drain them first.
How Do I Achieve Soft and Chewy Sugar Cookies?
Getting that perfect soft cookie texture is all about how you handle the dough. Here are my tips:
- Don’t overmix the dough after adding the flour; this keeps the cookies tender.
- If using sour cream or yogurt, it adds moisture, making the cookies softer. But don’t skip that step unless you’re using a good butter ratio!
- Keep a close eye on bake time. Take them out while they’re still soft in the center; they’ll continue to set as they cool!
These tips will help you nail that soft, chewy cookie texture every time! Enjoy baking and sharing these delightful cookies!
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 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup sour cream or plain yogurt (optional, for softness)
For the Raspberry Frosting:
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar, sifted
- 1/4 cup fresh or frozen raspberries, pureed and strained to remove seeds
- 1 teaspoon vanilla extract
- A few drops of pink or red food coloring (optional for vibrant color)
- Sprinkles for decoration (white and pink round sprinkles as shown)
How Much Time Will You Need?
This delicious recipe will take about 20 minutes to prepare the cookie dough, plus an additional 10-12 minutes to bake the cookies. After that, you’ll need about 15 minutes to make the frosting. Finally, a little time for the cookies to cool before frosting—so plan for about 1 hour in total to get these lovely cookies ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Cookies:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This helps ensure your cookies have a nice rise and even texture.
Next, in a large bowl, cream together the softened butter and granulated sugar using a hand mixer until it’s light and fluffy—this should take about 3-4 minutes. It’s a great workout for your mixer! Beat in the egg and vanilla extract until everything is well blended.
Gradually add the dry ingredients from your other bowl to this mixture, mixing just until everything is combined. If you want your cookies to be softer, fold in the sour cream or yogurt at this stage. They’ll be deliciously moist!
Using a tablespoon or cookie scooper, scoop out balls of dough and place them about 2 inches apart on the prepared baking sheets. Give each dough ball a gentle flattening using the palm of your hand or the bottom of a glass to form a round cookie. Bake them in the preheated oven for about 10-12 minutes or until the edges are lightly golden while the centers remain soft. Once done, cool them on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
2. Make the Raspberry Frosting:
Once your cookies are cooling, it’s time to whip up that raspberry frosting! In a mixing bowl, beat the softened butter until it’s creamy and smooth. Slowly add the sifted powdered sugar while mixing on low speed to avoid a sugary cloud in your kitchen. Once combined, add the pureed raspberries and vanilla extract. Mix until everything is well blended. If you want a beautiful pink color, add a few drops of food coloring and beat until smooth and fluffy.
3. Assemble:
After your cookies have cooled completely, it’s time to frost them! Use a spatula or butter knife to spread a generous layer of raspberry frosting on each cookie. Top it off with some festive pink and white sprinkles for that extra pop! Allow the frosting to set for a bit before serving, so it doesn’t smear. Enjoy these delightful treats that are perfect for sharing or indulging all to yourself!
Happy baking! These soft sugar cookies with luscious raspberry frosting will surely be a hit!
Can I Use Other Fruits for the Frosting?
Absolutely! You can replace raspberries with strawberries, blueberries, or even blackberries. Just make sure to puree and strain them to get rid of any seeds or large bits for a smooth frosting.
Can I Freeze the Cookies or Frosting?
Yes, you can freeze both! To freeze the cookies, let them cool completely, then place them in an airtight container with parchment paper between layers for up to 3 months. For the frosting, store it in a sealed container in the freezer for up to a month. Thaw in the fridge overnight and re-whip before using.
How Can I Make the Cookies Less Sweet?
If you’d like a less sweet cookie, reduce the granulated sugar in the cookie dough by 1/4 cup, and adjust the powdered sugar in the frosting to taste. You can also add a pinch of salt to balance the sweetness!
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week, but they may lose some of their softness.
