Soft Sugar Cookies With Raspberry Frosting
- Serves: 15 persons
- ½cup/115 grams unsalted butter (1 stick), at room temperature
- 3ounces/85 grams cream cheese, at room temperature
- 1cup/200 grams granulated sugar
- ½teaspoon kosher salt
- 2large eggs, at room temperature
- 1tablespoon vanilla extract
- 2 ¼cups/285 grams cake flour
- 2teaspoons baking powder
- Sprinkles, for garnish
- 1cup/30 grams freeze-dried raspberries, finely ground in a food processor or spice grinder
- 1cup/225 grams unsalted butter (2 sticks), at room temperature
- 2cups/245 grams confectioners’ sugar
- 1teaspoon vanilla extract
- Pinch of kosher salt
Step 1Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
Step 2Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
Step 3While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
Step 4To the bowl, add the 1 cup butter, confectioners’ sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
Step 5Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they’re about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
Step 6Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.