Raspberry Sugar Cookies
Feb 12, 2022 18:54:31 GMT -5
Post by maybetoday on Feb 12, 2022 18:54:31 GMT -5
RASPBERRY SUGAR COOKIES
yield ABOUT 36 COOKIES
prep time 15 MINUTES
cook time 15 MINUTES
additional time 1 HOUR
total time 1 HOUR 30 MINUTES
INGREDIENTS
2 & 1/2 cups (300g) all-purpose flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
8 ounces (226g) cream cheese, at room temperature
1 & 1/2 cups (300g) granulated sugar
1/2 cup (37g) ground freeze-dried raspberries*
1 large egg
2 teaspoons vanilla extract
1/4 to 1/3 cup sanding sugar, optional
INSTRUCTIONS
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and cream cheese until light and fluffy. Add the sugar and ground raspberries, and mix until combined. Mix in the egg and vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Cover the dough and refrigerate for 1 hour.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Using 2 tablespoons of dough at a time, roll the dough into balls. Roll each in sanding sugar (if using).**
Place the dough balls on the prepared pans, leaving about 2 inches between the cookies. Flatten the top of each cookie slightly, adding a pinch more sanding sugar if necessary.
Bake 12 to 15 minutes, or until the edges are lightly browned and the tops appear set.
Cool on the pans on a wire rack for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.
NOTES
*A 1.3-ounce (37g) bag will yield about 1/2 cup when ground. I recommend grinding them in a food processor. You can also use other freeze dried fruits.
**OTHER TOPPING IDEAS
I like the simplicity of rolling these cookies in sugar, but there are other ways to dress them up as well!
Sprinkles!
Drizzle the cooled cookies with a simple confectioners’ sugar glaze.
Dip half of each cookie in melted white chocolate or dark chocolate.
link
yield ABOUT 36 COOKIES
prep time 15 MINUTES
cook time 15 MINUTES
additional time 1 HOUR
total time 1 HOUR 30 MINUTES
INGREDIENTS
2 & 1/2 cups (300g) all-purpose flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
8 ounces (226g) cream cheese, at room temperature
1 & 1/2 cups (300g) granulated sugar
1/2 cup (37g) ground freeze-dried raspberries*
1 large egg
2 teaspoons vanilla extract
1/4 to 1/3 cup sanding sugar, optional
INSTRUCTIONS
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and cream cheese until light and fluffy. Add the sugar and ground raspberries, and mix until combined. Mix in the egg and vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Cover the dough and refrigerate for 1 hour.
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Using 2 tablespoons of dough at a time, roll the dough into balls. Roll each in sanding sugar (if using).**
Place the dough balls on the prepared pans, leaving about 2 inches between the cookies. Flatten the top of each cookie slightly, adding a pinch more sanding sugar if necessary.
Bake 12 to 15 minutes, or until the edges are lightly browned and the tops appear set.
Cool on the pans on a wire rack for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.
NOTES
*A 1.3-ounce (37g) bag will yield about 1/2 cup when ground. I recommend grinding them in a food processor. You can also use other freeze dried fruits.
**OTHER TOPPING IDEAS
I like the simplicity of rolling these cookies in sugar, but there are other ways to dress them up as well!
Sprinkles!
Drizzle the cooled cookies with a simple confectioners’ sugar glaze.
Dip half of each cookie in melted white chocolate or dark chocolate.
link
