Raspberry Frosted Sugar Cookies are soft, sweet, and topped with a beautiful raspberry icing. These cookies are perfect for any occasion and bursting with fruity flavor!
Every bite feels like a little celebration, and the pink frosting is simply irresistible. I love sharing them with friends—just be ready for everyone to ask for the recipe! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the structure of your cookies. For a gluten-free option, try a gluten-free flour blend, which usually works well in cookies.
Butter: Unsalted butter gives a creamy texture and rich flavor. If you’re looking for a dairy-free version, use coconut oil or a dairy-free butter substitute. Just remember to melt it slightly first!
Granulated Sugar: This sweetens the dough and adds to the cookie’s texture. You can use brown sugar for a more caramel-like taste, but this may slightly change the texture.
Raspberries: Fresh raspberries are fantastic for this frosting. Frozen raspberries work, too; just make sure to thaw and drain them first. You can substitute with other fruits like strawberries or blueberries for a twist!
Frosting: For a lower sugar option, you can use Greek yogurt instead of butter. It won’t have the same sweetness, but it’s a healthier alternative.
How Do I Achieve the Perfect Cookie Texture?
Getting that soft and chewy texture for sugar cookies can be tricky. Here are some tips to follow:
- Don’t overmix the dough. Mix until just combined to keep the cookies tender.
- Chill the dough for at least 30 minutes before baking if you like thicker cookies. This helps prevent spreading.
- Remove the cookies from the oven while they’re still slightly soft in the center. They’ll continue to firm up as they cool.
These little details will help make your cookies soft and enjoyable! Happy baking!
How to Make 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 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Raspberry Frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup fresh raspberries (or 2 tablespoons raspberry puree)
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk (to achieve desired consistency)
- Pink food coloring (optional)
For Topping:
- Pink, white, and red sprinkles (or any festive sprinkles you prefer)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and around 10 minutes for baking. Once the cookies cool, you can frost them, which may take an additional 15 minutes. Overall, plan for about 1 hour including baking and cooling time. Perfect for a sweet treat any day!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). To get organized, line your baking sheets with parchment paper. This helps prevent the cookies from sticking and makes cleanup easier!
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This simple step makes sure everything is evenly mixed before adding it to the wet ingredients. Set this bowl aside for now!
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. Mix until the combination is light and fluffy—this usually takes about 3-4 minutes. This step is what makes your cookies tender and delicious!
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract to the butter-sugar mixture until everything is nicely combined.
5. Mix Dry Into Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until everything is just combined. Be careful not to overmix; this ensures your cookies stay soft and chewy.
6. Shape the Cookies:
Using a cookie scoop or a spoon, drop balls of dough onto your lined baking sheets, keeping about 2 inches of space between each one. This way, they’ll have room to spread while baking!
7. Bake the Cookies:
Bake in the preheated oven for about 8-10 minutes, or until the edges are just lightly golden while the centers remain soft. Keep an eye on them so they don’t overbake!
8. Cool the Cookies:
Once done, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling step is crucial for the frosting later!
9. Make the Raspberry Frosting:
While your cookies cool, prepare the frosting! In a new bowl, beat the softened butter until it’s smooth.
10. Puree the Raspberries:
If you’re using fresh raspberries, puree them in a blender or food processor, then strain them through a fine sieve to remove any seeds. This will give your frosting a smooth and natural raspberry flavor!
11. Combine Frosting Ingredients:
Gradually add powdered sugar to the butter, mixing thoroughly after each addition. Next, mix in the raspberry puree, vanilla extract, and 1 tablespoon of cream or milk. Keep mixing, adding more cream as needed to get your desired frosting consistency.
12. Add Color:
If you want a brighter color, add a few drops of pink food coloring and mix well until it reaches your favorite shade!
13. Frost the Cookies:
Once your cookies are completely cool, spread or pipe the raspberry frosting generously onto each cookie. Be creative as you decorate!
14. Add the Sprinkles:
While the frosting is still soft, feel free to top each cookie with your choice of sprinkles. This will add a fun and festive look!
15. Set and Enjoy:
Allow the frosting to set before serving. These Raspberry Frosted Sugar Cookies are now ready to bring joy to your day or any celebration!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Just be sure to thaw and drain them well before pureeing. Frozen raspberries can be a great alternative and still deliver wonderful flavor in your frosting.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them for up to a week, but be aware that the frosting might lose a bit of its texture.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Just ensure it contains xanthan gum or add a small amount to help with the texture.
How Do I Achieve a Thicker Frosting?
If you want a thicker frosting, simply add more powdered sugar gradually until you reach your desired consistency. If it becomes too stiff, just add a tiny bit more cream or milk to soften it up!
