Raspberry Glazed Sugar Cookies
56 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 45 min | 11 min | 56 min |
Introduction
These raspberry glazed sugar cookies are soft, buttery, and topped with a pretty, bakery-style swirl of pink raspberry goodness.
The classic vanilla sugar cookie base stays tender inside with lightly crisp edges, so every bite feels extra special.
A simple powdered sugar icing and quick raspberry glaze make them perfect for holidays, baby showers, or any sweet afternoon treat.
Ingredients (24 servings)
Ingredients for the Cookies:
Ingredients for the Icing:
Ingredients for the Raspberry Glaze:
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How to Make Raspberry Glazed Sugar Cookies
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Make the cookie dough
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Whisk together the flour, baking powder, and salt in a medium bowl, then set it aside.
In a large bowl, beat the softened butter and granulated sugar until light, creamy, and slightly fluffy.
Mix in the egg, vanilla extract, and almond extract, scraping the bowl so everything combines evenly.
Add the dry ingredients in two additions, mixing on low speed just until a soft dough forms.
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Chill and shape the dough
Cover the bowl and chill the dough for at least 30 minutes so the cookies hold their shape.
Lightly flour your work surface and roll the chilled dough to about 1/4 inch thickness.
Cut out cookies with your favorite cookie cutters and place them on the prepared baking sheets.
Gather the scraps, reroll once, and cut additional cookies, keeping the dough cool as you work.
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Bake the cookies
Bake one sheet at a time for 9 to 11 minutes, until the edges look set but not browned.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire racks.
Cool the cookies completely before adding any icing or glaze so the toppings stay neat.
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Mix the white icing
In a medium bowl, whisk the powdered sugar, 2 tablespoons milk, and vanilla until smooth and glossy.
Add a few more drops of milk if needed, creating a thick but pipeable icing.
Transfer the icing to a piping bag or a zip-top bag with a small corner snipped.
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Make the raspberry glaze
In a small saucepan, warm the raspberry preserves over low heat until loosened and slightly fluid.
Stir in the lemon juice and taste, adjusting for brightness if you like a sharper flavor.
If you prefer a thicker glaze, whisk in the cornstarch and simmer briefly until lightly thickened.
Let the glaze cool to room temperature so it does not melt the icing later.
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Decorate and glaze the cookies
Pipe a neat border of white icing around the edge of each cooled cookie, outlining your chosen shape.
For a very crisp look, press a smaller cookie cutter onto each cookie and trace the outline with icing.
Let the icing set until firm to the touch; this helps contain the raspberry glaze cleanly.
Spoon or pipe a small amount of raspberry glaze inside each border, gently spreading it to fill the center.
Let the cookies rest until the glaze is no longer tacky, then serve or store in an airtight container.
Substitutions
- All-purpose flour -> 1:1 gluten-free baking blend
- Use a quality 1:1 gluten-free baking blend in the same amount to make the cookies friendly for gluten-sensitive guests. The texture stays tender, and the buttery flavor still shines, especially if you chill the dough well.
- Unsalted butter -> plant-based buttery sticks
- Swap in vegan buttery sticks or a high-fat plant-based margarine for a dairy-free version that still tastes rich. The cookies may spread a touch more, so chill the cut shapes briefly before baking.
- Raspberry preserves -> seedless strawberry or pomegranate jelly
- Use seedless strawberry preserves for a classic pink look, or pomegranate jelly for a deeper jewel-toned glaze. Both keep the shine and sweetness, while pomegranate adds a slightly tart, grown-up twist.
Tips
- Chill for clean edges
- Chilling the dough helps the fat firm up, so the cookies hold sharp shapes instead of spreading into blobs. If your kitchen is warm, chill the cut cookies on the sheet pan for 10 extra minutes.
- Cream the butter and sugar properly
- Beat the butter and sugar until noticeably lighter in color, which builds tiny air pockets for tender, not dense, cookies. Stop and scrape the bowl a few times so there are no heavy butter streaks hiding at the bottom.
- Watch color, not time
- Pull the cookies from the oven when the edges look matte and set, even if the centers still look pale. They will finish cooking on the hot pan and stay soft instead of becoming dry.
- Dial in icing consistency
- For borders, keep the icing thick enough that a spoonful slowly falls off, leaving a trail on itself. For filling larger areas, thin a small portion with extra milk so it spreads without running over the edges.
- Let decorations fully dry
- Allow several hours for the icing and glaze to dry before stacking, or moisture can make the cookies smudge. For gift boxes, dry decorated cookies uncovered overnight, then layer with parchment in airtight containers.
Nutrition Facts *
| Energy | 211 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 8 | g |
| Carbohydrates | 33 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my sugar cookies spread and lose their shape?
- Too-warm butter or dough usually causes spreading, especially if the dough sat out while you prepped other parts. Next time, chill the dough at least 30 minutes and chill cut cookies on the sheet before baking. Also check that your oven is not running hot, since very high heat can make the fat melt too fast.
- Can I make the dough ahead and freeze it?
- Yes, this dough freezes very well, either as a flattened disk or already cut into shapes. Wrap tightly in plastic, then in a freezer bag, and freeze for up to two months. Thaw in the fridge overnight before rolling, or bake frozen cutouts a minute or two longer.
- How can I make the raspberry flavor stronger?
- Choose high-quality preserves with raspberry listed first, since cheaper jars can taste mostly like sugar. You can also stir in a spoonful of crushed freeze-dried raspberries or an extra splash of lemon juice. Both sharpen the berry flavor without making the glaze runny.
- How long does the icing need to set before I add the raspberry glaze?
- Plan on at least 30 to 45 minutes at room temperature, depending on how thick you piped the borders. The surface should feel dry and firm when lightly tapped, with no icing coming off on your fingertip. If your kitchen is humid, give them more time so the glaze stays neatly contained.
- How should I store the finished cookies, and how long do they stay fresh?
- Once the glaze is dry, stack cookies between layers of parchment in an airtight container at cool room temperature. They taste best within three to four days, when the centers are still soft and the edges slightly crisp. For longer storage, freeze decorated cookies flat, then layer in a container once frozen solid.
Serving Suggestions
These raspberry glazed sugar cookies bring such a fun pop of color to dessert trays or cookie boxes.
Pair them with hot tea or strong coffee, or tuck them beside vanilla ice cream for a bakery-style dessert.
For more drama, add a sprinkle of freeze-dried raspberries on top just before the glaze fully sets.
More pairings:
Reviews
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Elizabeth, Albany: These cookies held their shape beautifully and the raspberry glaze added the perfect sweet-tart finish.
: So happy they held their shape for you, Elizabeth! That sweet-tart raspberry glaze really is the perfect finish. 😊
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Wanda Cook, Colorado Springs: These were fine and pretty once decorated, though a bit sweet for my taste with the icing plus preserves. One step that confused me was the “press a smaller cookie cutter onto each cookie” part, since it’s not clear if you’re just marking a guide or actually cutting into the baked cookie.
: Glad they came out pretty, Wanda! For the smaller cutter step, you’re just gently pressing to *imprint a guide* for the glaze or preserves, not cutting all the way through, and you can also use a lighter hand or thin the glaze a bit if you’d like it less sweet.
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Kathy, Colchester: These turned out really pretty and the raspberry glaze tasted bright and fruity! Next time I’d cut the almond extract in half since it slightly competed with the raspberry in my batch 😋🍪
: Love hearing they came out pretty and fruity, Kathy! Cutting the almond extract back (or skipping it entirely) is a great call when you want the raspberry glaze to be the star 😋🍪
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