Soft Sugar Cookies With Raspberry Frosting Food

SOFT SUGAR COOKIES WITH RASPBERRY FROSTING

Steps:

• Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
• Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
• While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
• To the bowl, add the 1 cup butter, confectioners' sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
• Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they're about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
• Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.

BASIC SUGAR COOKIES

Steps:

• Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.
• Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.
• Heat oven to 350 degrees. Roll out dough 1/4-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1 1/2 inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes.
• Bake until golden brown at the edges, 12 to 14 minutes.
• Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.

SOFT FROSTED SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
• Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
• Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
• Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.

SOFT SUGAR COOKIES RECIPE

Steps:

• In a large bowl, cream together the butter and the sugar until pale and fluffy.
• Next, add the eggs and vanilla and mix until just combined.
• In a separate bowl, stir together the flour, baking powder, and salt.
• Add the dry ingredients into the creamed butter and mix until a dough is formed.
• Lay some cling wrap on your counter and spoon your dough on top and form a log. Roll up the log like a sausage and chill the dough for at least 1 hour or pop in the freezer and freeze for up to 8 weeks.
• Once your dough is chilled, preheat your oven to 350°F (180°C). Line 2 cookie sheets with parchment paper and set aside.
• Slice the cookies around ¼ inch thick. Place the cookies about 2 inches apart on the prepared cookie sheet.
• Bake for roughly 10-12 minutes or until slightly golden. Remove from the oven and allow to cool completely on a wire rack.
• While the cookies are baking make the icing: Using a whisk, combine the powdered sugar, butter, milk, and vanilla until you have a smooth thick icing. Color the icing with a few drops of food coloring then mix until even in color.
• Using a small offset spatula or the back of a small spoon frost the cookies then scatter over sprinkles. Allow setting for about 30 minutes.
• Once set, cover and store the cookies in an airtight container for up to 3 days.

RASPBERRY SUGAR COOKIES

Steps:

• Using a blender or food processor, process the freeze-dried raspberries into a powder. You'll have around 1/2 cup.
• Whisk the raspberry powder, flour, baking powder, and salt together in a large bowl. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium-high speed until completely smooth and creamy, about 2 minutes. Add the granulated sugar and beat until mixture is fluffy and combined, about 1 minute. Add the egg, vanilla extract, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low speed until combined. Dough will be very soft and creamy.
• Generously flour your hands and rolling pin. Divide the dough into 2 equal parts. Roll each portion out on a lightly floured piece of parchment paper or silicone baking mat to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
• Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 2 hours and up to 2 days.
• Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. (I like these heart cookie cutters.) Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.
• Arrange cookies on baking sheets 3 inches apart. Bake for 12-13 minutes until very lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
• Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Dip cooled cookies in the melted chocolate or drizzle each with melted chocolate, then place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
• Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

SOFT SUGAR COOKIES

Steps:

• Place 1 roll (16.5 oz) Pillsbury™ sugar cookie dough, 1 egg yolk, and 1/2 cup all-purpose flour in large bowl. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGG YOLK AND FLOUR.) Beat with electric mixer on medium speed until smooth.
• Scoop 2-tablespoon-size balls of cookie dough onto cookie sheets covered with silicone baking mats or cooking parchment paper. Refrigerate dough balls 15 minutes. Heat oven to 350°F.
• Bake chilled cookies 12 to 14 minutes or until light brown. Cool completely before frosting.
• In medium bowl, beat 3 tablespoons softened butter, 3 cups powdered sugar and 1 tablespoon vanilla with electric mixer on medium speed. Add milk, 1 tablespoon at a time, until desired frosting consistency. Frost cookies. Decorate with sprinkles. Store loosely covered at room temperature.

SOFT SUGAR COOKIES IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
• Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

SOFT FROSTED SUGAR COOKIES

Steps:

• Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Set aside.
• Combine butter and sugar in large bowl and beat with electric mixer until light and fluffy. Add sour cream, stir well.
• Add egg, egg yolk, and vanilla extract. Stir well.
• In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
• Gradually stir dry ingredients into wet until well-combined.
• Roll dough into 1 ½ Tablespoon-sized ball and place on prepared cookie sheet. Use your fingers to gently flatten (if dough sticks to your fingers, wet them first)
• Bake on 375F for 6-8 minutes. If cookies puff while cooking, use the clean bottom of a glass to gently re-flatten. Allow cookies to cool while you prepare your frosting.

RASPBERRY FROSTING

Steps:

• With an electric mixer, cream the butter until smooth.
• Add in 1 cup of the powdered sugar. Mix until combined.
• Add in the milk. Mix.Add in 1 more cup of powdered sugar. Mix well. Add in the vanilla. Mix.
• Scrape sides and add in the final cup of powdered sugar. Mix well.
• Add in the raspberry Jam and mix until combined and smooth.

EASY VEGAN SUGAR COOKIES

Steps:

• Preheat the oven to 350°F (180°C) and line one very large baking sheet (or two medium-sized sheets) with parchment paper.
• To a small bowl, add the wet ingredients: grapeseed oil, maple syrup, almond milk, brown rice syrup, ground flaxseed, and vanilla. Whisk until combined.
• To a large bowl, add the dry ingredients: almond flour, spelt flour, arrowroot starch, cane sugar, salt, and baking soda. Whisk until combined.
• Pour the wet mixture over the dry mixture and stir until it comes together as a heavy dough. Knead the dough a few times with your hands until no patches of flour remain on the bottom of the bowl. Be careful not to overwork the dough. If the dough is too dry, add almond milk one teaspoon at a time and knead until the desired consistency is reached. If the dough is too wet, add more spelt flour and knead again. Shape the dough into a large ball, then break it so you are left with two even halves.
• Place a nonstick mat or large piece of parchment paper on the counter. Place one ball of dough in the middle and cover the ball with a second piece of parchment paper. Using a rolling pin, roll out the dough until it is 1/8- to 1/4-inch thick. Be careful not to roll the dough too thinly or the cut-out shapes will break as you transfer them to the baking sheet. Cut the rolled-out dough into shapes using your desired cookie cutters. Carefully transfer each cookie onto the prepared baking sheet(s), placing each an inch apart. Repeat this process until you've used up all of the remaining dough.
• Bake the cookies for 7 to 9 minutes until their bottoms are very lightly goldened (the cookies should not bake to golden brown or they'll become too crisp after cooling). Cool the cookies completely on the baking sheet.
• Meanwhile, prepare the Pink Frosting: In a small bowl or mug, combine the beet powder along with 1 teaspoon of very hot water. Whisk until the beet powder is dissolved. Set aside.
• Add the vegan butter to a large bowl. With electric beaters, beat the butter until smooth, then add the powdered sugar, milk, and salt as well as 1/2 teaspoon of the prepared beet juice. Starting on low speed, beat until smooth, gradually increasing the speed as the ingredients combine. If the frosting is too thick, you can thin it with a bit more almond milk and continue beating until smooth. If it's too thin, you can add a little more powdered sugar and beat again until smooth.
• Spread or pipe the frosting onto the cooled cookies and top with sprinkles (if using). Serve and enjoy! Leftover cookies can be stored in an airtight container in the fridge for 1 to 2 days, or tightly wrapped and frozen for up to 4 weeks.

SOFT SUGAR COOKIES WITH CREAM CHEESE FROSTING

Steps:

• In a mixing bowl, combine the flour, baking powder and soda, and salt together with a whisk. Set this aside.
• Add the three extracts to the bowl containing the eggs (don't whisk the eggs), and set aside.
• In the bowl of a stand mixer, mix the butter and the sugar together on med-high speed until light and fluffy- about 5 minutes. Scrape down the bowl twice during this time.
• Add the eggs (one at a time) to the butter mixture. After each addition, mix on medium speed for 1 minute before scraping down the bowl. Once both eggs have been added, mix on medium speed for 3 minutes, or until the mixture is airy.
• Add the sour cream to the mixture and blend, on low speed, for another minute. Scrape down the bowl once again.
• Mix the flour into the butter-egg mixture in two parts on low speed. Scrape the bowl down after a few seconds. Once all the flour has been added, mix for 1 minute to bring the dough together.
• Remove the mixing bowl from the stand and use a rubber spatula to knead the dough- while it's still in the bowl- to eliminate excess air bubbles. Alternatively, you can turn the dough out onto a floured surface and knead the dough by hand.
• Wrap the dough in plastic wrap. You can also divide the dough into two equal portions and wrap them separately. Refrigerate the dough for at least 2 hours, or overnight.*

CHOCOLATE COOKIES WITH RASPBERRY FROSTING

Steps:

• Add the sugars and softened butter to a mixing bowl.
• Cream together until light and fluffy.
• Add the eggs and vanilla extract. mix until thoroughly combined.
• Mix until thoroughly combined.
• Add all the dry ingredients (flour, cocoa powder, salt, and baking soda) to a separate bowl.
• Whisk the dry ingredients together until combined.
• Add the dry ingredients to the cookie dough.
• Mix until just combined. (Do not overmix after you add the flour mixture.
• Bake the cookies in an oven preheated to 350 degrees for 9-11 minutes. Allow the cookies to cool.
• While the cookies cool, make up a batch of our delicious homemade The Best Raspberry Frosting.
• Use a knife to frost the Chocolate Cookies with The Best Raspberry Frosting.
• Place 10-12 Ghirardelli Chocolate Melting Wafers in a plastic bag. Melt them in the microwave. Once melted, cut the tip off the bag and drizzle the chocolate over the Raspberry Frosting. (Make sure you only cut the very very tip of the bag. You only want a small hole to give yourself more control over the drizzle.)
• Allow the chocolate drizzles to harden and the frosting to set up before serving.

FROSTED SOFT SUGAR COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, oil, sugars, and beat on medium-high speed until creamed and combined, about 4 minutes.
• Add the egg, extracts, and beat until combined.
• Add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined.
• Using a 2-tablespoon cookie scoop, or your hands, form approximately 20 equal-sized mounds of dough, roll into balls, and flatten about halfway.
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 7 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet) and bake for about 8 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
• Allow cookies to cool on baking sheet for about 9 to 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. While cookies are cooling, make the frosting.
• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, sugar, vanilla, optional salt, and beat on medium-low speed until creamy.
• Slowly add the milk or cream, as necessary, to achieve desired frosting consistency.
• Optionally add the food coloring as desired.
• Add a generous dollop of frosting to each cookie and add sprinkles to taste.

RASPBERRY BUTTERCREAM

Steps:

• In a large mixing bowl whip the 3 sticks of butter until light and fluffy.
• Gradually add in the powdered sugar until it is all combined.
• Whip in the vanilla extract and raspberry jam until fully incorporated.
• Whip in the milk 1 tablespoon at a time until desired consistency is reached.

THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
• In a stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together.
• Next, add the egg and vanilla extract and beat until well combined.
• Then add the remaining dry ingredients, including the nuts, and beat until the dough forms.
• Use a medium cookie scoop (1 tablespoon size), to portion out the dough, then use your hands and roll each one into a ball. Place the cookie on the baking sheet and press into the cookie to make a well using either your thumb or a round kitchen tool.
• Bake one tray at a time for 15 to 18 minutes, until the bottom is lightly golden. Remove from oven and let them cool completely.
• Either add a spoonful of jam or roll them in powdered sugar and then add the jam.