65 minutes
Delicious sugar cookies with a hint of vanilla, topped with luscious raspberry buttercream frosting.
Unsalted Butter, softened
cups
Cream Cheese, softened
cups
cups
teaspoons
each
teaspoons
Cake Flour, sifted
cups
teaspoons
Freeze-Dried Raspberries, ground to a powder
cups
Confectioners’ Sugar, sifted
cups
1. Cream Butter, Cream Cheese, Sugar, and Salt
In a large bowl, cream together the softened unsalted butter, cream cheese, granulated sugar, and a pinch of kosher salt until the mixture is pale and fluffy.
2. Add Eggs and Vanilla
Crack the eggs into the mixture and pour in the vanilla extract. Whisk these ingredients into the mixture for about a minute until smooth and homogenous.
3. Combine Flour and Baking Powder
Gently stir in the sifted cake flour and baking powder until just combined, then chill the dough in the freezer for 15-20 minutes.
4. Bake Cookies
Preheat the oven. Shape the chilled dough into balls, flatten slightly, and space them out on a baking sheet. Bake for 13-15 minutes until golden.
5. Make Raspberry Buttercream
Grind the freeze-dried raspberries to a fine powder. Beat the powder together with additional softened butter, sifted confectioners’ sugar, vanilla extract, and a pinch of salt until light and airy.
6. Frost and Decorate Cookies
Once the cookies have cooled, generously spread the raspberry buttercream on each cookie and add any additional garnishes as desired.
Ensure that your cookie dough is chilled adequately before rolling it out to minimize spreading and achieve a tender crumb.
Before frosting, make sure the cookies are cool to prevent the buttercream from melting.
Remove cookies when edges are slightly golden as they continue to firm up while cooling.
Roll your dough to a consistent thickness to ensure even baking and avoid over. or under-baked cookies.
To control sweetness and texture, add powdered sugar slowly to achieve a smooth consistency.
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