Raspberry Cutout Cookies
Raspberry sugar cookies -- shown here drizzled with white chocolate, and can be decorated like "traditional" sugar cookies
Equipment
- Kitchen Scale in grams
- Rolling Pin preferably one with thickness guides
Ingredients
- 1 1/2 cup all purpose flour (190 g)
- 1 tsp baking powder (6 g)
- 1/2 tsp salt (3 g)
- 1 stick unsalted butter -- room temperature (1/2 cup)
- 1/2 cup sugar (105 g)
- 5 Tbsp raspberry powder (30 g)
- 1 large egg -- room temperature
- 1 tsp vanilla
Instructions
- In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- In a medium mixing bowl or stand mixer, mix butter and sugar until light and fluffy. It will turn almost white.
- Mix the raspberry powder into the butter mixture until well combined.
- Add the egg and vanilla and mix until fully incorporated with the wet ingredients.
- Add the dry ingredients -- all at one time is fine for this recipe -- and mix until it pulls away from the side of the bowl. It will make little dough pellets first. Keep mixing just until it pulls away from the side of the bowl.
- Take the dough from the bowl, and form into a ball and place it on parchment paper.
- Place another piece of parchment over top of the dough, and roll it out to 1/4" thickness. (See notes below)
- Refrigerate dough for 30 minutes to allow it to develop. (You can chill longer, but the color will dull in time, just like fresh cut fruit browns and dulls)
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- Take from refrigerator and remove the top piece of parchment.
- Cut cookies with your favorite cutters and place on parchment lined cookie sheets, leaving about an inch between cookies. (See notes below)
- Bake cookies for 8-10 minutes for 3" cookies. Bake slightly less for mini cookies and allow a couple extra minutes for larger cookies.
- Cookies are done when the top looks even and the edges just begin to brown.
- Remove from oven and let sit on cookie sheet for 5 minutes before removing to cooling rack.
- Decorate as desired -- these are drizzled with white chocolate.
Notes
- I used the kitchen scale to measure ingredients, which I found to provide far more consistent results than measuring -- especially for dry ingredients.
- Adding the raspberry powder to the wet ingredients gives the raspberry flavor a chance to develop fully. This creates a more uniform pink appearance in the cookie as well.
- Don't roll these cookies too thin. This is a delicate cookie recipe, and rolling to 1/4" gives them the structure they need.
- Using the same size cookie cutters allows cookies to bake more consistently. Smaller cookies (or narrow cookies like a candy cane) bake faster than larger cookies.
- Don't skip the refrigeration time in the recipe. Chilling the dough helps it hold its shape when using cookie cutters and allows the flavor to develop.