Best 3 Raspberry Sugar Cookies Recipes
Indulge in the delightful symphony of flavors with our enticing Raspberry Sugar Cookies. These delectable treats are crafted with a harmonious blend of sweet raspberries, tangy lemon zest, and a hint of almond extract. Each bite offers a delightful burst of fruity goodness, perfectly balanced by the crisp texture of the sugar-coated exterior.
Prepare to embark on a culinary journey as we present you with a collection of Raspberry Sugar Cookie recipes, each offering a unique twist on this classic delight. From the traditional drop cookie method to innovative rolled and cut-out cookies, these recipes cater to various skill levels and preferences.
Immerse yourself in the vibrant hues of our Raspberry Cream Cheese Thumbprint Cookies, where a luscious cream cheese filling peeks out from the center of each cookie, creating an irresistible contrast of textures and flavors. Delight in the rustic charm of our Raspberry Oatmeal Cookies, where hearty oats add a wholesome twist to the classic recipe.
Experience the burst of fresh berries in our Raspberry Swirl Cookies, where ribbons of raspberry jam swirl through a buttery cookie dough, creating a stunning visual and a tantalizing taste sensation.
For those seeking a gluten-free indulgence, our Raspberry Almond Flour Cookies offer a delightful alternative, combining the nutty flavor of almond flour with the vibrant taste of raspberries.
Explore the versatility of our Raspberry Sugar Cookie Bars, a perfect treat for sharing. These gooey bars boast a crisp crust, a chewy interior, and a generous topping of raspberries, creating a delightful combination of textures and flavors.
Indulge in the irresistible charm of Raspberry Sugar Cookies, an enchanting treat that captivates the senses. With our diverse collection of recipes, you'll discover endless possibilities to satisfy your sweet cravings.
SOFT SUGAR COOKIES WITH RASPBERRY FROSTING
In 1994, Lofthouse Cookies hit American grocery store shelves like a frosted meteorite. If you grew up in the suburbs, then you may have had one: soft, cakey, melt-in-your-mouth. Unlike their clamshell counterparts, which contain margarine, these homemade versions are made with butter and cream cheese, both of which add wonderful flavor that margarine alone does not. Be sure to freeze your dough for the full 15 to 20 minutes: Not only does this chill the fat, helping the cookies maintain their shape in the oven later, but it also allows the flour to hydrate and the flavors to concentrate. A relic of childhood shored into the present, these cookies are not unlike the tops of vanilla cupcakes, devoid at last of their dry, frosting-less bottoms. Freeze-dried raspberries lend a welcome tartness to the buttercream, not to mention a plush, candy-pink hue. (Watch Eric Kim make his Soft Sugar Cookies With Raspberry Frosting here.)
Provided by Eric Kim
Categories cookies and bars, dessert
Time 55m
Yield About 15 cookies
Number Of Ingredients 14
Steps:
- Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
- Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
- While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
- To the bowl, add the 1 cup butter, confectioners' sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
- Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they're about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
- Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.
RASPBERRY CREAM SUGAR COOKIES
We make sugar cookies and fill them with a tangy raspberry cream cheese. They taste best after they've been refrigerated for at least 45 minutes.-Heidi Farnworth, Riverton, Utah
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a microwave, melt baking chips with cream; stir until smooth. In a large bowl, beat cream cheese and preserves until blended. Add melted baking chip mixture; beat until smooth. Refrigerate until assembling., In a large bowl, mix cookie mix, butter and egg until blended. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 5 minutes. Remove to wire racks to cool completely., Spread 1 tablespoon filling on the bottoms of half of the cookies; cover with remaining cookies. Refrigerate in an airtight container.
Nutrition Facts :
RASPBERRY SUGAR COOKIES
Raspberries are my favorite fruit, and these cookies are scrumptious. source unknown
Provided by Lynnda Cloutier
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. preheat the oven to 350°.
- 2. In a bowl, sift together the flour, baking soda, and baking powder. In another bowl, beat together the sugar and butter with a mixer until smooth. Beat in egg and vanilla. Slowly blend in the flour mixture. Using your hands, form small, round dough balls and place them on ungreased baking sheets. Press down with your thumb into each ball to make an indentation. Place 1 teaspoon preserves into the center of each cookie.
- 3. Bake for 10 minutes or until Golden. Let stand on the sheets for two minutes before removing to cool on wire racks. Makes about 24 cookies.
Tips:
- Use fresh or frozen raspberries: Fresh raspberries are best, but frozen raspberries can also be used. If using frozen raspberries, thaw them completely before using.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until the edges are just starting to brown: Overbaking the cookies will make them dry and crumbly. Bake them just until the edges are starting to brown and the centers are set.
- Let the cookies cool completely before serving: The cookies will continue to firm up as they cool. Let them cool completely before serving for the best flavor and texture.
Conclusion:
These raspberry sugar cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual gathering to a holiday party. With their sweet and tangy flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a simple and delicious cookie recipe, give these raspberry sugar cookies a try. You won't be disappointed!
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