Desserts - Raspberry Cream Sugar Cookies recipes
Author: Robert Rowell
We make sugar cookies and fill them with a tangy raspberry cream cheese. Soft and slightly chewy sugar cookies with the perfect amount of lemon flavor are topped with an easy pink raspberry frosting for an extra special treat that everyone will love.
- Raspberry Sugar Cookies
- Raspberry Cream Sugar Cookies
- Lemon Sugar Cookies with Raspberry Frosting {Paleo}
- Raspberry Cheesecake Chocolate Sugar Cookies
- How to make raspberry sugar cookies?
- How do you make raspberry jam crumble cookies?
- What are raspberry pecan cookies?
- How to make a perfect Raspberry cake?
Raspberry Sugar Cookies
Ground freeze-dried raspberries add color and flavor to this cream cheese sugar cookie dough. You can leave the cookies plain, but we love them garnished with melted chocolate.
Provided by: Sally
Total time: 165 minutes
Cook time: 13 minutes
Prep time: 150 minutes
Yields: 36 servings
Cuisine: American
Number of ingredients: 11
Provided by: Sally
Total time: 165 minutes
Cook time: 13 minutes
Prep time: 150 minutes
Yields: 36 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
- 2 cups (56g) freeze-dried raspberries
- 3 cups (375g) all-purpose flour (spoon & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (230g) unsalted butter, softened to room temperature
- 4 ounces (112g) block cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- optional: 1 teaspoon almond extract
- 4-ounce bar (113g) semi-sweet or white chocolate, coarsely chopped
How to cook:
- 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.
- For optional chocolate 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.
Tags:
Raspberry Cream Sugar Cookies
We make sugar cookies and fill them with a tangy raspberry cream cheese. They taste best after they've been refrigerated for at least 45 minutes.—Heidi Farnworth, Riverton, Utah
Provided by: Taste of Home
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 1 serving
Number of ingredients: 7
Provided by: Taste of Home
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 1 serving
Number of ingredients: 7
Ingredients:
- 1/2 cup white baking chips
- 1/4 cup heavy whipping cream
- 6 ounces cream cheese, softened
- 1/4 cup red raspberry preserves
- 1 package sugar cookie mix
- 1/2 cup butter, softened
- 1 large egg
Nutrition:
- Preheat oven to 350°. In a microwave, melt baking chips with cream; stir until smooth. In a large bowl, beat cream cheese and preserves until blended. Add melted baking chip mixture; beat until smooth. Refrigerate until assembling.
- In a large bowl, mix cookie mix, butter and egg until blended. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are light brown. Cool on pans 5 minutes. Remove to wire racks to cool completely.
- Spread 1 tablespoon filling on the bottoms of half of the cookies; cover with remaining cookies. Refrigerate in an airtight container.
Lemon Sugar Cookies with Raspberry Frosting {Paleo}
You won’t believe how deliciously dreamy these lemon sugar cookies are! Soft and slightly chewy sugar cookies with the perfect amount of lemon flavor are topped with an easy pink raspberry frosting for an extra special treat that everyone will love. No one would ever guess these cookies are gluten free, dairy free and paleo!
Provided by: Michele Rosen
Total time: 35 minutes
Cook time: 10 minutes
Prep time: 25 minutes
Yields: 16 servings
Cuisine: dairy-free,dessert,Gluten-free,Paleo
Number of ingredients: 16
Provided by: Michele Rosen
Total time: 35 minutes
Cook time: 10 minutes
Prep time: 25 minutes
Yields: 16 servings
Cuisine: dairy-free,dessert,Gluten-free,Paleo
Number of ingredients: 16
Ingredients:
- 2 1/4 cups blanched almond flour
- 1/4 cup tapioca flour (or arrowroot)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup ghee or vegan butter (soft at room temperature)
- 1/2 cup pure maple sugar
- 1 large egg (at room temperature)
- 2 teaspoons grated lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/3 cup palm oil shortening or vegan butter (unsalted)
- 1 cup organic powdered sugar or powdered monk fruit
- 3-4 teaspoons almond milk
- 2 teaspoons freeze dried raspberry powder (blend 1/4 cup of freeze dried raspberries to a powder and then measure.*)
- Pinch of sea salt (to taste)
Nutrition:
- Calories: 187 kcal
- Carbohydrate: 12 g
- Protein: 4 g
- Fat: 15 g
- Saturated Fat: 4 g
- Trans Fat: 1 g
- Cholesterol: 20 mg
- Sodium: 107 mg
- Fiber: 2 g
- Sugar: 7 g
- Serving Size: 1 serving
- Cookie Dough:
- Preheat your oven to 350°F and line 2 large baking sheets with parchment paper.
- In a mixing bowl, combine the almond flour, tapioca or arrowroot, baking soda and sea salt; set aside.
- In a separate large bowl using an electric hand mixer or whisk, cream together the ghee (or vegan butter) and maple sugar until smooth. Add in the egg, lemon zest and juice and vanilla and almond extracts and whisk or blend until smooth.
- Stir the dry mixture into the wet until a dough forms, then place the bowl in the refrigerator for 20 minutes.
- Using a medium cookie scoop, scoop the dough onto the baking sheet 2” apart (they will spread a bit) and very gently press down in the center to flatten the dough slightly. Repeat until the dough is used up to make 16 cookies.
- Bake one batch at a time in the preheated oven for 9-11 minutes or until set and beginning to turn light brown around the edges.
- Remove from oven and cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
- Frosting:
- While the cookies cool, prepare the frosting. In a large bowl using an electric mixer, cream together the shortening or vegan butter with the powdered sweetener. Mix in 3 teaspoons of the almond milk, adjusting and adding a bit more if needed. Add the raspberry powder and mix until the frosting turns pink. Add a bit more for a deeper color and more flavor, if desired. Taste the frosting and add a pinch of salt if you like.
- Once the cookies are completely cooled, use a spoon or offset spatula to frost the tops of the cookies. The frosting will firm up after about an hour. Store the cookies for up to two days at room temperature, loosely covered, or in a sealed container in the refrigerator for up to one week. Enjoy!
Raspberry Cheesecake Chocolate Sugar Cookies
These Raspberry Cheesecake Chocolate Sugar Cookies are melt in your mouth soft and loaded with a raspberry cream cheese filling.
Provided by: Amanda Rettke-iambaker.net
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 14 servings
Cuisine: American
Number of ingredients: 13
Provided by: Amanda Rettke-iambaker.net
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 14 servings
Cuisine: American
Number of ingredients: 13
Ingredients:
- 4 1/2 cups (576g) all-purpose flour
- 1/2 cup (59g) dark chocolate cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon McCormick Cream of Tartar
- 1 cup (2 sticks or 226g) salted butter, (room temperature)
- 1 cup (224g or 8 ounces) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (125g) confectioners sugar
- 2 large (3.50 ounces - 4.0 ounces) eggs, ( room temperature)
- 2 teaspoons Vanilla Extract
- 8 ounces cream cheese, (room temperature)
- 1/4 cup (62.5g) confectioners' sugar
- 2 teaspoons imitation raspberry extract
Nutrition:
- Calories: 591 kcal
- Serving Size: 1 serving
- Pre-heat oven to 375°F and line a few baking sheets with parchment paper. (I bake them at 350°F in a convection oven)
- In a large bowl, whisk together the flour, dark chocolate cocoa powder, baking soda, and cream of tartar. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugars on medium-high speed until light and fluffy, scraping the sides as necessary.
- Reduce speed to medium and add the eggs, one at a time, mixing just until combined.
- Add the vanilla and mix until combined.
- Reduce speed to low and add the flour mixture in three additions, scraping down the sides as necessary.
- In a medium bowl, beat cream cheese until smooth. Add in the confectioners' sugar and raspberry extract, beating until well combined.
- Scoop out 1/4 cup of dough for each cookie, dividing each in half.
- Flatten the bottom half onto a baking sheet, putting a teaspoon of the raspberry cream filling in the center.
- Place the top half of the dough over the filling, sealing the edges. Be sure to shape each cookie like a hockey puck so the edges do not burn.
- Bake for 15-17 minutes. The cookies should not appear wet on top.
- Let cool on the baking sheet before serving.
