Sugar Cookies with Raspberry 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!
Servings: 8 large cookies (approximately 5 inches in diameter)
Calories: 620kcal
Ingredients
- 1/2 cup butter room temperature
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1/2 teaspoon almond extract or vanilla
- 2 cups flour
Frosting
- 4 ounces cream cheese softened to room temperature
- 1/4 cup butter or margarine room temperature
- 1/2 cup fresh or frozen raspberries (drain excess liquid)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 pound confectioner's sugar (powdered sugar)
Instructions
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 desired consistency. If it is still too thick, add in some of the drained raspberry juice.
Notes
- 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.
- Be sure to start with ROOM TEMPERATURE butter and cream cheese.
- Don't over bake! Start the cookies out in the oven for about 8-10 minutes, and then check on them. If you prefer a crispier cookie, roll them thinner and extend the baking time slightly.
- Try other kinds of berries in the frosting! Blueberries, strawberries or blackberries blend perfectly with cream cheese to create decadent, dreamy icing with beautiful natural colors.
- After frosting your cookies you may have some icing leftover. Store it in the refrigerator for a couple of weeks. It's never lasted that long in my house, but theoretically it will stay fresh for that long in the fridge.
- I like to make a big batch of these cookies and freeze them unfrosted. You can keep them in the freezer for up to three months. After they're frosted and kept on the counter, they'll stay nice and fresh for a few days. Make sure to keep them in ziplock bags or an airtight container.
Nutrition
Calories: 620kcal | Carbohydrates: 100g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 421mg | Potassium: 95mg | Fiber: 1g | Sugar: 75g | Vitamin A: 752IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg