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56 min
|
intermediate
|
vegetarian
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.
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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.
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.
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.
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.
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.
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.
| 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.
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.
Post your review and pictures below! ⬇︎ Thanks for your review!
Cassandra, Grand Rapids, MI: Wow! Super, super good sugar cookies! All other cut out cookie recipes are now worthless. I did what some other reviews suggested and I added the almond extract (I was a little unsure anyway) and also a bit extra vanilla to the dough. I also didn't have raspberry preserves so I made my own substitution (strained a little raspberry jam with a splash of lemon juice, warmed it for a few minutes). Next time I may add some sprinkles for a real pretty dessert!
: Glad the almond extract and glaze swap worked, Cassandra!
Sandra, Chicago, IL: we loved these!! I usually make plain sugar cookies and decided to switch it up with these...GREAT idea!! They are so easy to make and the raspberry glaze is amazing !! Definitely a keeper!
: So glad you enjoyed them, Sandra! The raspberry glaze really makes them special.
Wendy: LOVELY. Made them as-is and wouldn't change a thing.
: So happy they were a hit, Wendy!
Elizabeth, Albany: These cookies held their shape beautifully and the raspberry glaze added the perfect sweet-tart finish.
: Glad to hear that, Elizabeth!
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.
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, Kathy!
Please post your feedback and pictures here. We’d love to hear from you!
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