Tuesday, February 7, 2017

Sugar Cookies with Raspberry Butter Cream

My husband's co-workers were beginning to think I'd forgotten about them. I usually send some sort of goody for them at least once a week.

So, I made a batch of simple sugar cookies,
then dressed them up with this super creamy raspberry 
butter cream frosting...

...and added a few sugar sparkles.

I have a bit of raspberry butter cream left over from this recipe, but I think I'll put it to use in another recipe later this week. Hmmm what will it be??? Stay tuned!

Sugar Cookies with Raspberry Butter Cream Frosting


½ c. butter, room temp.
1 c. granulated sugar
2 eggs, beaten
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
½ tsp. salt

Raspberry Butter Cream
4 c. powdered sugar
½ c. butter, room temp.
2 Tbsp. shortening
1 tsp. vanilla extract
1/3 c. seedless raspberry jam
2-3 Tbsp. cold milk to thin as needed

Preheat oven to 350°

In large bowl of stand mixer fitted with paddle attachment, cream butter and sugar.

Pour in beaten egg and vanilla extract.

In medium bowl, sift flour, baking soda and salt.

Add dry ingredients to mixing bowl. Mix until well combined and dough pulls away from the sides of the bowl.

Use a cookie dough scooper (or roll small portions in your hands) and place evenly on baking sheet lined with silicone pad.

Bake for about 12 minutes until bottoms start to brown slightly. Remove from oven and transfer cookies to cooling rack.

For frosting:
Sift powdered sugar and pour into large bowl of stand mixer fitted with paddle attachment.

Add softened butter and turn machine on low, then increase speed gradually until butter starts to break up. Add shortening and continue mixing.

Mix in raspberry jam, extract and add 1 Tbsp. of milk to start. Mix on medium high until fluffy. Add milk as needed to thin.

Scoop frosting to a piping bag fitted with decorative tip. Pipe frosting onto cooled cookies as desired.

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