These might remind you of the grocery store version, but our frosted raspberry sugar cookies are made with real, fresh raspberries and actual ingredients you can pronounce. They’re a perfect blend of sweet and tangy, and they’re quick and easy to make. You can even make them vegan if you like. They taste delicious either way!
Prep Time:
20 minutes
Cook Time:
30 minutes
Serves:
12
Ingredients
Cookies
8 tablespoons (1 stick) unsalted butter, or vegan substitute
1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons brown sugar
1 large egg, or vegan egg substitute
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
Frosting
2 packages (6 ounces) Driscoll’s Raspberries, divided
1 tablespoon granulated sugar
1 1/2 teaspoons lemon juice
8 tablespoons (1 stick) unsalted butter, or vegan substitute
2 cups powdered sugar
Cookies
1
PREHEAT oven to 350°F.
2
LINE a baking sheet with parchment paper and SET ASIDE.
3
PLACE 8 tablespoons (1 stick) unsalted butter into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
4
BEAT on high and SCRAPE DOWN sides of bowl as needed until butter is softened.
5
ADD 1/2 cup plus 2 tablespoons granulated sugar.
6
ADD 2 tablespoons brown sugar.
7
BEAT until butter is pale and fluffy.
8
ADD 1 large egg.
9
ADD 1/2 teaspoon vanilla extract.
10
BEAT until thoroughly combined and SCRAPE DOWN sides of bowl as needed.
11
ADD 1 ¼ cup all-purpose flour.
12
ADD 1/2 teaspoon baking soda and ADD 1/8 teaspoon salt
13
BEAT on low speed just until dough forms. Do not overmix.
14
ROLL or SCOOP dough into 12 equal balls and PLACE onto prepared baking sheet.
15
BAKE 14 – 15 minutes until golden and slightly puffed.
16
ALLOW cookies to cool on baking sheet 10 minutes.
17
TRANSFER cookies to cooling rack and ALLOW to cool completely.
Frosting
1
PLACE 1 package (6 ounces) raspberries into a saucepan.
2
ADD 1 tablespoon granulated sugar.
3
ADD 1 ½ teaspoons lemon juice.
4
COOK on medium heat until mixture begins to boil.
5
MASH with a potato masher or the back of a large spoon until pureed.
6
COOK and STIR occasionally until reduced by half, about 10 minutes.
7
PRESS raspberry mixture through a fine mesh strainer using the back of a ladle or a large spoon and DISCARD seeds.
8
SET ASIDE raspberry reduction to cool to room temperature.
9
PLACE 8 tablespoons (1 stick) unsalted butter into a mixing bowl or the bowl of an electric mixer fitting with the whip attachment.
10
BEAT on high and SCRAPE DOWN sides of bowl as needed until butter is softened.
11
ADD 2 cups powdered sugar.
12
BEAT on low speed until mixture looks crumbly.
13
ADD 2 tablespoons raspberry reduction.
14
BEAT on high until frosting is smooth.
15
SPREAD frosting onto each cookie.
16
DRIZZLE remaining raspberry reduction over cookies as desired.
17
GARNISH each cookie with 1 raspberry.
18
SERVE immediately.
