A Guide for Making Raspberry Sugar Cookies
The perfect taste of summer, a raspberry cookie is the ideal snack for a garden party or simply if you like raspberries.
Don't let the cost of raspberries or the fact that they may only be available during certain months of the year stop you from enjoying this delicious homemade variation on sugar cookies.
Here, we will show you how to make raspberry rollout cookies, with real raspberries! Cut them out with raspberry shaped cutter, ice and stencil - or enjoy them as is!
Please Note: This recipe uses Freeze Dried Raspberry Powder, we have not designed it to use fresh raspberries!
How To Make Raspberry Sugar Cookies
Ingredients:
- 2 cups caster sugar
- 2 cups softened butter or margarine
- 2 large eggs
- 2 teaspoons vanilla bean paste. Alternative: use vanilla extract
- 1 teaspoon raspberry emulsion
- 5-1/2 cups plain or all-purpose flour
- ½ cup freeze-dried raspberry powder
- Food mixer with a paddle attachment
- Cookie cutters - your choice of shape, get creative!
- Parchment paper
- Precision rolling pin.
Directions:
Start by creaming the softened butter and the caster sugar in your food mixer. Paddle it until it's fluffy and light in color.
Add the raspberry emulsion and the vanilla bean paste or extract into the mixture. Then, crack the eggs and combine them all with the butter and sugar.
Whisk together the raspberry powder and the flour. Add this combination to the mixer 2 cups at a time. Top Tip: Scrape the bowl between additions to get a smooth mixture!
Once you have mixed all the flour and raspberry powder in, it should form a dough ball. Divide this into equal portions.
Place the first dough ball on top of a piece of parchment paper. Add another piece on top so the dough is sandwiched in between. Roll the dough out, using a precision rolling pin to make sure the dough is an equal thickness, then remove the top layer of paper.
Once the dough is rolled, cut the dough with your chosen cookie cutters. Try to find raspberry-shaped ones for an authentic look!
Bake the cookies for between 10-15 minutes at 350°F.