Sugar Cookies with Raspberry Cream Cheese Frosting
Sugar Cookies with Raspberry Cream Cheese Frosting are a delightful twist on the original sugar cookie. Soft, buttery cookies topped with vibrant raspberry frosting is the perfect way to celebrate your loved ones!
Keyword sugar cookies
Prep Time 10minutes
Cook Time 10minutes
Total Time 21minutes
Servings 8large cookies (approximately 5 inches in diameter)
Author Emily Walker
1/2cupbutter or margarineroom temperature
1/2teaspoonalmond extractor vanilla
4ouncescream cheeseroom temperature
1/4cupbutter or margarineroom temperature
1/2cupfrozen raspberries(drain excess liquid)
1/4teaspoon almond extract
For the Sugar Cookies
Blend the butter, sugar and egg together, then add baking powder and soda and almond extract or vanilla.
Add 2 cups flour slowly mixing it into the other ingredients. If it seems to sticky, add a bit more flour.
If the dough still seems too sticky to roll out, you can pop it into the fridge for 15-20 minutes. Sometimes it’s easier to roll out dough that is more firm.
Sprinkle some flour on a cool surface. Flatten the dough into a one inch thick round circle. Lightly flour the top of the dough, then roll the dough out to about 1/8 to 1/4 inch thick. Careful not to roll them too thin!
Using cookie cutters, cut your dough into shapes and place them on an ungreased baking sheet. Then repeat until all the dough is gone.
Bake at 375 for 10 minutes. Don't overcook.
For the Raspberry Cream Cheese Frosting
Cream butter and cream cheese together with a hand mixer or in a stand mixer.
Add drained raspberries and vanilla and almond extract.
Slowly mix in the powdered sugar. The mixture may seem dry at first but the juice from the raspberries will blend in making it the right consistency. If it is still too thick, add in some of the drained raspberry juice.
If you are using a 3 to 4 inch cookie cutter, this recipe will make about a dozen cookies. The recipe can be doubled or tripled for more cookies.