Soft Chocolate Raspberry Cookies with Buttercream Frosting
Bake and decorate these soft and delicious cut out chocolate raspberry cookies for Valentine's Day.
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Servings: 18 cookies, depending on the size of the cookie cutter
Equipment
- Stand Mixer with Paddle Attachment
- Mixing Bowl
- Rolling Pin
- Cookie Cutters
- Cookie Sheet
- Icing bag
- Wilton tip #5
Ingredients
Chocolate Cut Out Sugar Cookies
- 3 cups all purpose flour
- 1 package Chocolate Fudge instant pudding mix 3.9 ounce package
- 1/2 cup cocoa powder
- 1 cup cold salted butter
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar packed
- 1 egg
- 1 tsp vanilla extract
- 1-3 tbsp avocado oil see instructions
Raspberry Buttercream
- 1 cup unsalted butter room temperature, can use salted if you want to cut the sweetness
- 4 cups powdered sugar
- ⅓-½ cup freeze dried raspberries powdered
- 1 tbsp. vanilla extract
- 2-6 tbsp. whole milk
Instructions
Chocolate Cut Out Sugar Cookies
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, mix your flour, cocoa powder, and Chocolate Fudge pudding mix together. When measuring the flour, make sure to scoop up the flour with a spoon and add it to your measuring cup, one spoonful at a time. This helps obtain the correct amount of flour without needing to weigh it. Once you have a cup, level it out by running a knife across the top of the measuring cup.
- In your electric mixer, combine the white and brown sugars with the butter using the paddle attachment until they are creamed together.
- Add in your egg, 1 tablespoon avocado oil, and vanilla extract and mix to combine.
- Slowly add in the flour, cocoa powder, and pudding mixture to the wet ingredients and combine. The combined mixture will be crumbly but still form a ball if picked up and molded into a ball. If it is too crumbly, add in another tablespoon of oil.
- On a floured surface, roll out the dough to about a 1/4 of an inch thick & cut out your cookies. A great tip is to flour your rolling pin and any cookie cutters you may be using. Transfer the cut out cookies to a baking sheet lined with a silicone mat or parchment paper.
- Bake for 9-10 minutes and let cool on the baking sheet. The dough will be done when the center of the dough doesn’t look wet. It is better to undercook the cookies than to overcook them, as it will be difficult to watch for burns with these dark sugar cookies.
- Optional but highly suggested: Place the cooled cookies into an airtight container and freeze them overnight. Remove the container from the freezer 1 hour before decorating for soft brownie chocolate cut out cookies.
Raspberry Buttercream
- In the stand mixer, cream the butter until it is lighter in color and fluffier.
- Add in the powdered sugar, a third of a cup of powdered freeze dried raspberries, the vanilla extract, and two tablespoons of milk. Use the rubber spatula to mix the ingredients together a bit before covering the stand mixer and mixing on low until creamy.
- If the raspberry buttercream is too stiff for what you need to frost, add more whole milk and mix on low.
- Place the buttercream into an icing bag with a Wilton round tip, such as the tip #5.
Decorating the Valentine Chocolate Raspberry Cookies
- Outline and fill in the chocolate heart cookies with the raspberry buttercream. Allow the cookies to form a crust at room temperature for 8 hours for best taste and texture.
Notes
If you'd like more raspberry flavor, add in up to a half cup (total, not in addition to the 1/3 cup) to the buttercream.
If you have leftover freeze dried raspberry powder, it tastes delicious stirred into some vanilla ice cream or even water.
The raspberry buttercream with freeze dried raspberries will be thicker than usual, as the freeze dried raspberries are pulling liquid from the buttercream. Add more milk than you typically would for your preferred consistency.
If the raspberry buttercream is too sweet for you, you can add in a bit of salt or simply use salted butter. Do keep the four cups of powdered sugar so that the buttercream will form a crust.
Pipe the buttercream immediately. The buttercream can be stored on the counter for several days at room temperature.
Store any leftover raspberry buttercream in an airtight container in the refrigerator for up to a week or in the freezer for a few months.