This recipe came from Nicole Gerulat. It is a really delicious looking and tasting cookie! We really love them. I think it could also be made with raspberry and be just as great!
The BEST Sugar Cookies
Makes about 3 dozen 3" cookies.... which is a lot, but you can freeze these cookies and they thaw
perfectly. But, you can definitely 1/2 or 1/3 this recipe easily.
Ingredients
2 1/4 cups (4 1/2 sticks) butter, room temperature
2 1/4 cups sugar
3 eggs
3 teaspoons vanilla
3/4 teaspoons salt
6 cups flour
Instructions
1. Preheat the oven to 325oF. Using a stand mixer fitted with a paddle attachment,
cream the butter and sugar until well-combined and fluffy. Add eggs one at a time
until combined. Add vanilla and salt, then add flour cups at a time. Do not over-mix.
2. On a floured surface, using a floured rolling pin, roll out dough batches at a time,
until 1/2” thick. Cut out the dough with a cookie cutter dipped in flour each time.
Place cookies 2” apart on a parchment-papered cookie sheet. Bake for 12-13
minutes, until thoroughly cooked, but not browned. Wait until completely cooled
before frosting.
Makes about 3 dozen 3" cookies.... which is a lot, but you can freeze these cookies and they thaw
perfectly. But, you can definitely 1/2 or 1/3 this recipe easily.
Ingredients
2 1/4 cups (4 1/2 sticks) butter, room temperature
2 1/4 cups sugar
3 eggs
3 teaspoons vanilla
3/4 teaspoons salt
6 cups flour
Instructions
1. Preheat the oven to 325oF. Using a stand mixer fitted with a paddle attachment,
cream the butter and sugar until well-combined and fluffy. Add eggs one at a time
until combined. Add vanilla and salt, then add flour cups at a time. Do not over-mix.
2. On a floured surface, using a floured rolling pin, roll out dough batches at a time,
until 1/2” thick. Cut out the dough with a cookie cutter dipped in flour each time.
Place cookies 2” apart on a parchment-papered cookie sheet. Bake for 12-13
minutes, until thoroughly cooked, but not browned. Wait until completely cooled
before frosting.
Strawberries 'n Creme Frosting
Makes enough for about thirty-six 3" cookies
Ingredients
1/2 cup (1 stick) butter, room temperature
1/2 pkg cream cheese (4 oz), room temperature
1/2 teaspoon clear vanilla extract
pinch of salt
4-5 cups confectioner's sugar
1/2 cup fresh strawberries, small diced
Instructions
1. Using a stand mixer fitted with a paddle attachment, beat the butter, cream,
vanilla extract and pinch of salt together until incorporated and creamy. Scrape
down the sides of the bowl with a rubber spatula. With the mixing speed on low,
add 2 cups of confectioners’ sugar. When fully mixed, add the strawberries. Mix
until combined. Continue adding the remaining 2-3 cups confectioner’s sugar on
low speed until combined. Frosting should be thick enough to spread. If too runny,
add more confectioner's sugar. Scrape down the bowl again and increase speed to
medium and beat for no more than 15-30 seconds. (Over-beating will release too
much strawberry juice resulting in a runny frosting.)
1/2 cup (1 stick) butter, room temperature
1/2 pkg cream cheese (4 oz), room temperature
1/2 teaspoon clear vanilla extract
pinch of salt
4-5 cups confectioner's sugar
1/2 cup fresh strawberries, small diced
Instructions
1. Using a stand mixer fitted with a paddle attachment, beat the butter, cream,
vanilla extract and pinch of salt together until incorporated and creamy. Scrape
down the sides of the bowl with a rubber spatula. With the mixing speed on low,
add 2 cups of confectioners’ sugar. When fully mixed, add the strawberries. Mix
until combined. Continue adding the remaining 2-3 cups confectioner’s sugar on
low speed until combined. Frosting should be thick enough to spread. If too runny,
add more confectioner's sugar. Scrape down the bowl again and increase speed to
medium and beat for no more than 15-30 seconds. (Over-beating will release too
much strawberry juice resulting in a runny frosting.)
Raspberry Dust
Ingredients
Freeze-dried raspberries (I buy mine from Trader Joes)
Instructions
Use a food-processor to pulverize the raspberries, or put raspberries in a ziplock
bag and roll it out with a rolling pin until it completely turns to dust.
Instructions
Use a food-processor to pulverize the raspberries, or put raspberries in a ziplock
bag and roll it out with a rolling pin until it completely turns to dust.
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