The Best Roll Out Raspberry Sugar Cookie Recipe – Real Raspberry
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Spring is in full swing and I am all about the raspberries. These roll out raspberry sugar cookies are absolutely amazing this time of year.
Using real freeze dried raspberries, these raspberry sugar cookies are packed full of flavor. No artificial raspberry over here.
You can top these raspberry sugar cookies with raspberry buttercream, vanilla buttercream, almond buttercream, or chocolate buttercream. You won’t be disappointed!
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How to Make The Best Roll Out Raspberry Sugar Cookies
The Raspberry Sugar Cookie Recipe
Preheat the oven to 350 degrees Fahrenheit.
Grab a medium sized mixing bowl and mix together three cups of flour, two teaspoons of baking powder, and a half cup of powdered freeze-dried raspberries. Remember, when measuring flour, do the spoon & level method.
*What’s the spoon & level method? Simply use a spoon to spoon flour into your measuring cup. Once you have a mound at the top, take a knife and scrape it over the top of the measuring cup. Obviously don’t scrape the excess into your mixing bowl.
*I am using finely powdered freeze-dried raspberries. If you prefer, you can purchase whole freeze dried raspberries and pulverize them yourself to obtain a powder. Do keep in mind, using whole/sliced freeze dried raspberries will result in seeds being in the cookies.
Grab your stand mixer and attach the paddle attachment. In the stand mixer, add in one cup (or two sticks) of COLD salted butter. By cold, I mean refrigerated and not at room temperature.
You can chop the butter up into cubes before adding it into the stand if you want to speed up the process and reduce the chance of your mixer kicking the butter out onto the floor.
To the butter, cubed or not, add in one cup of granulated white sugar. Cream the butter and sugar together on medium speed. You will know it’s done when you can’t see any butter lumps.
Next up is adding one egg and up to one tablespoon of vanilla extract to the mixer. If you’re unsure on how much vanilla you like, a safe starting place is 1.5 teaspoons.
Mix the egg and extract in the stand mixer until the egg is just combined. We don’t want to introduce too much heat.
Lastly, spoon in some of the dry ingredients and mix until it’s not a powdery mess. Continue adding in the dry ingredients until it’s all been added.
The dough will pull away from the sides when it is ready. It will appear dry at first but once the freeze-dried raspberries soak in some of the liquid, it will become just-right. Keep mixing until it is formed into a ball.
Roll out the cookie dough on a floured surface to 3/8″ thick. I prefer a thicker cookie because buttercream frosting can be overpowering if the cookie is too thin.
I use this Joseph-Joseph rolling pin to ensure my cookies are even and 3/8″ thick. I highly recommend it! It’s one of my favorite kitchen tools.
Use your cookie cutter to cut out the cookies.
Place no more than 6 cookies on a standard sized cookie sheet. I find this raspberry sugar cookie recipe to work wonders on this cookie sheet and a silicone mat.
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I like to put this cookie sheet into the freezer for about five minutes before baking. If you don’t have any concerns over spread, you can skip this step.
Bake for 7-10 minutes at 350 degrees Fahrenheit, or until the middle of the cookie doesn’t look wet. Sometimes it forms a bit of a bump on the top of the cookie which also means they are done.
I always err on underbaking than overbaking. The cookies will continue to cook a bit as they cool on the baking sheet. The egg & flour should be cooked enough for safe eating, assuming the cookies didn’t look wet in appearance anymore.
Allow the cookies to cool on the sheet for at least 5 minutes, then use a thin spatula to move them to a piece of parchment paper. Roll out the next set of 6 cookies and repeat this process until all the dough is used.
To take these soon-to-be buttercream cookies OUT OF THIS WORLD, put your just-baked-but-cooled cookies into an airtight container and then freeze them while you make the buttercream frosting.
Freezing the cookies for a bit seals in moisture so you have amazingly soft cookies that almost melt in your mouth. Just heavenly!
I learned this trick when making banana bread back in the day and it applies to these sugar cookies as well. Best hack ever.
Cut Out Raspberry Sugar Cookies with Real Raspberry
Equipment
- Stand Mixer with a Paddle Attachment
- Rubber Spatula
- Medium Sized Mixing Bowl
- Measuring Cups & Spoons
- Cookie Sheet with Silicone Baking Mat
- Rolling Pin
Ingredients
Roll Out Raspberry Sugar Cookies
- 3 cups all purpose flour, plus more for rolling spoon & level method
- 2 tsp. baking powder
- ½ cup freeze dried raspberries powdered
- 1 cup cold salted butter cut into cubes
- 1 cup granulated white sugar
- 1 egg
- 1 ½ tsp. vanilla extract add up to a tablespoon
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium sized mixing bowl, add in the flour, baking powder, and powdered freeze-dried raspberries. Stir the ingredients to combine them.
- In the stand mixer, cream the salted butter and sugar together until all of the butter lumps are gone.
- Add in the egg and vanilla extract and mix until just combined.
- Slowly add the flour, baking powder, and raspberry mixture into the wet ingredients until the dough forms a ball. The dough will seem dry at first but it will come together as you continue to mix.
- Roll the dough onto a floured surface and use a cookie cutter to cut out the cookies.
- Place six cut out cookies onto a cookie sheet lined with a silicone mat. I like to then place these cookie sheet into the freezer for about five minutes to prevent spread. You can skip this step if you aren't concerned with spread.
- Bake for 7-10 minutes or until the center of the cookies do not appear wet. Do not overbake them, as they will not be as soft on the bottom of the cookie.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a piece of parchment paper. Repeat the cookie baking process for all remaining cookies.
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