Raspberry Sugar Cookie Servings
3 dozen 3" cookies
Prep Time
20 minutes
Cook Time
10-15 minutes
Calories
145
Author:
Ingredients
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2 cups of Sugar
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2 cups of Butter
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2 Large Eggs
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2 teaspoons of Vanilla Bean Paste (you may substitute vanilla extract)
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5- 1/2 cups of All Purpose Flour
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1/2 cup of Freeze Dried Raspberry Powder
Directions
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In a mixer with the paddle attachment, cream the softened butter and the sugar until it's fluffy and light in color.
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Add the eggs and the flavors one at a time. Make sure they mix in well in between additions. Mix until everything is well combined.
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Whisk together the flour and raspberry powder and add them to the mixer 2 cups at a time. Scrape the bowl in between additions. Mix only until well combined. do not overmix.
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Divide the dough into equal portions and roll it in between two sheets of parchment paper. Use our precision rolling pins for equal thickness of the dough.
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Once rolled, cut your cookies with any cutter that you want, and bake at 350F for 10-15 minutes.
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Cool cookies on the pan for 2-5 minutes before transferring to a cooling rack to cool completely.
Check out the full recipe here:
Raspberry Sugar Cookie Recipe for Cookie Cutters — The Cookie Countess