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Raspberry Sugar Cookies

Soft cut out sugar cookies that hold their shape! The perfect no-spread recipe, melt-in-your-mouth with a light crisp bite, ideal for decorating.
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Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Cooling & Decorating Time 1 hour
Total Time 2 hours 20 minutes
Servings: 12
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Sugar Cookies-
  • 225g Unsalted Butter
  • 200g Caster Sugar
  • 1 Medium Egg (50g).
  • 1 Egg Yolk
  • 450g Plain Flour
  • 35g Cornflour
  • 3/4 tsp Baking Powder
  • 3/4 tsp Salt
Raspberry Buttercream-
  • 200g Unsalted Butter
  • 400g Icing Sugar
  • 3-4 tbsp Milk (I use semi-skimmed but any milk will work).
  • 15g Freeze Dried Raspberries (Ground into a powder).
  • 12 Raspberries (Decoration).

Equipment

  • Stand Mixer or Electric Hand Whisk
  • Cookie Cutter (I used a flower cutter but you can use any cutter you'd like).
  • Rolling Pin (You can also use this to ground your freeze dried raspberries in a zip lock bag or use a food processor).
  • Baking tray
  • Baking paper/ Parchment paper
  • Utensils (Tsp and Spatula ).
  • Food scale/Kitchen scale

Method
 

  1. In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy.
  2. Add the egg and egg yolk, one at a time. Gradually add in the flour mixture and mix until everything is well incorporated. (If you want to flavour this sugar cookie raspberry, you could add freeze dried raspberries now or raspberry flavouring).
  3. Divide the dough into two discs, wrap in clingfilm, and chill for at least 1 hour. Chilling ensures the cookies won’t spread while baking. You could roll your dough out on a lightly floured surface (I use icing sugar) and wrap in clingfilm and chill the dough pre-rolled.
  4. Preheat oven to Gas mark 5 (190c) and line a baking tray with baking paper/parchment paper. Roll the dough out on a lightly floured surface to about ¼ inch thickness. Use your favourite cookie cutters to cut out shapes. For this recipe I used a flower cutter, depending on your flower cutter shape or cutter, you may get more or less cookies.
  5. Place cookies on a lined baking tray and bake for 8–10 minutes, or until the edges are just turning golden. Let them cool completely before decorating.
Raspberry Buttercream-
  1. In a stand mixer or using an electric hand whisk, beat your butter until light and fluffy. Add in your icing sugar, freeze dried raspberry powder and food colouring. Add your milk in slowly until you get a pipe-able buttercream. If you're decorating like flowers, pipe a medium sized dollop of buttercream onto each petal of the cookie. Using a spoon, pull the buttercream into the middle of the flower. Top the middle of the cookie with a raspberry. (See photos and tips and tricks above).
  2. Finally, eat!