Raspberry Glazed Sugar Cookies
40 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
We are not here for bland sugar cookies; these are buttery, soft-centered, and finished with a glossy raspberry glaze from pantry preserves and a squeeze of lemon so they actually taste like something.
Bake sale, brunch, or a last-minute dessert flex, they mix fast, hold their shape, and that pop of pink makes everyone think you went pro.
Ingredients (24 servings)
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Ingredients for the Cookies:
- 2¾ cups all-purpose flour all-purpose flour 0.76 lb
- 1 tsp baking powder baking powder 0.17 oz
- ½ tsp salt salt
- 2 sticks unsalted butter, softened unsalted butter 8 oz
- 1 cup granulated sugar granulated sugar
- 1 large egg large egg 1 ct
- 1½ tsp pure vanilla extract pure vanilla extract 1.5 tsp
- ½ tsp almond extract (Optional) almond extract 0.08 fl oz
Ingredients for the Icing:
- 2 cups powdered sugar powdered sugar 8.82 oz
- 2-3 Tbsp whole milk whole milk 1.25 fl oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
Ingredients for the Raspberry Glaze:
- ½ cup raspberry preserves raspberry preserves 5.65 oz
- 1 tsp freshly squeezed lemon juice lemon 0.11 ct (for freshly squeezed lemon juice)
- ½ tsp cornstarch (for thicker preserves) cornstarch 0.05 oz
How to Make Raspberry Glazed Sugar Cookies
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Preheat and pan prep
Heat the oven to 350 F or 177 C and line two sheet pans with parchment for easy release and even browning.
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Cream butter and sugar
In a stand mixer with paddle or with a hand mixer, beat 2 sticks unsalted butter and 1 cup granulated sugar on medium until pale and fluffy, about 2 to 3 minutes.
Scrape the bowl so nothing hides on the bottom because sneaky butter lumps ruin texture.
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Add egg and extracts
Beat in 1 large egg, 1 1/2 tsp vanilla, and 1/2 tsp almond extract if using until fully emulsified and glossy.
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Combine dry and finish the dough
Whisk 2 3/4 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt to break up clumps.
Add the dry mix to the mixer on low just until the flour disappears and the dough clumps, then stop to avoid tough cookies.
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Chill and roll
Flatten dough into two disks, wrap, and chill 30 minutes so it rolls clean and holds shape in the oven.
Roll on a lightly floured wooden board to 1/4 inch thickness, dusting the pin as needed for control.
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Cut and bake
Cut shapes with your cookie cutters, reroll scraps once, and place 2 inches apart on prepared pans.
Bake 9 to 11 minutes until edges are set and tops look matte with no browning, then cool on the pan 5 minutes and transfer to a rack to cool completely.
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Make the vanilla icing
Whisk 2 cups powdered sugar, 2 tbsp milk, and 1 tsp vanilla until smooth, adding milk by the teaspoon until it flows slowly off a spoon like honey.
Separate a little thicker icing for outlining and thin the rest a touch for flooding so you get clean borders.
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Cook the raspberry glaze
Warm 1/2 cup raspberry preserves with 1 tsp lemon juice in a small saucepan over low until loosened and glossy.
For a thicker or seedless finish, whisk 1/2 tsp cornstarch into 1 tsp water, stir in, simmer 30 to 60 seconds until it lightly bubbles, then strain and cool to room temp so it does not melt the icing.
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Pipe, flood, and glaze
Use the smaller cookie cutter as a guide placed on each cooled cookie and pipe a neat white outline, then flood the center and let it set until surface dry, about 20 to 30 minutes.
Spoon or pipe the raspberry glaze inside the iced border and nudge to the edges with a toothpick for that bakery clean look.
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Set and store
Let cookies dry uncovered until the icing and glaze are set to the touch, 1 to 2 hours depending on humidity.
Store layered with parchment in a glass container at room temp up to 4 days or refrigerate up to 1 week.
Substitutions
- All-purpose flour -> 1:1 gluten-free baking flour
- A cup-for-cup gluten-free blend that includes xanthan gum keeps the cookies tender and shapely, though the crumb will be slightly more delicate and you may need an extra 2 to 3 minutes of chill time for cleaner cuts.
- Almond extract -> raspberry extract or extra vanilla
- Raspberry extract doubles down on the berry aroma so the glaze tastes brighter, while using only vanilla keeps things classic and buttery without the nutty note.
- Raspberry preserves -> freeze-dried raspberry glaze
- Blitz 1 cup freeze-dried raspberries to powder, whisk with 3 tbsp hot water and 2 to 3 tbsp sugar, then simmer briefly for an intense ruby glaze that is seedless and sharply fruity.
Tips
- Precision by weight
- For pro consistency use weights: flour 330 g, butter 226 g, sugar 200 g, which keeps spread predictable and texture tender.
- Creaming cues that matter
- Stop creaming when the mixture looks pale and fluffy with ridges, because over-aerated dough puffs too much then collapses.
- Dough temperature is control
- If dough warms while rolling, slide the sheet of cut cookies into the fridge 10 minutes so edges bake sharp and clean.
- Icing consistency rule
- Aim for a 12 to 15 second drizzle that disappears back into the bowl for flood icing and a toothpaste thick line for outlining so borders hold and centers settle smooth.
- Glaze clarity and shine
- Cook the preserves long enough to bubble for 30 seconds to activate cornstarch but cool fully before using so the white icing stays bright and does not bleed.
- Use the cutter-as-guide trick
- Center a smaller cutter on each cookie and pipe along its inner edge to guarantee a perfect border even if your piping hand had a long day.
- Make-ahead and freeze smart
- Freeze dough disks double wrapped up to 2 months and thaw in the fridge overnight or freeze baked cookies undecorated up to 1 month, then ice and glaze fresh for best snap.
Nutrition Facts *
| Energy | 249 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 8 | g |
| Carbohydrates | 41 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread and lose their shape?
- Your butter was too warm or the flour was light, so the dough lacked structure; chill the cut cookies 10 to 15 minutes before baking and make sure you are using about 330 g flour, then bake on cool sheets lined with parchment.
- My dough is crumbly and not coming together, what now?
- It is slightly underhydrated, so sprinkle in 1 to 2 teaspoons milk and pulse or mix just until it forms soft clumps, then press into a disk and chill to relax it.
- The icing is running off the sides, how do I fix it?
- Whisk in 1 to 2 tablespoons powdered sugar to thicken or let it stand 3 minutes to tighten, then pipe a border and wait 2 minutes before flooding so the wall sets.
- The raspberry glaze looks dull or too thick, help?
- Whisk in 1 to 2 teaspoons hot water to loosen and bring back shine or rewarm gently for 10 seconds and stir until glossy, then cool again before applying.
- How do I keep the red glaze from bleeding into the white icing?
- Let the white icing dry until it is dry to the touch and slightly matte, usually 30 to 45 minutes, and make sure the glaze is room temp and not steamy warm.
- Can I make these seedless without buying special jam?
- Yes, warm the preserves, add the cornstarch slurry, then push through a fine mesh sieve to catch seeds for a smooth, glassy finish.
- How should I store and ship these cookies?
- Let them dry fully for several hours, layer with parchment in a snug tin, and if shipping pack with crumpled paper so cookies cannot slide which protects the glaze art.
Serving Suggestions
Serve these beauties with hot espresso or a tall glass of cold milk, and if you are feeling flirty drizzle a whisper of warm white chocolate over the set raspberry centers for a candy-bar vibe.
For a bright twist, rub a teaspoon of lemon zest into the sugar before creaming or dust finished cookies with a pinch of finely crushed freeze-dried raspberries for a tart pop that reads as pure berry.
More pairings:
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