November 18, 2015

Delicious, Hold-Their-Shape Sugar Cookies (with Raspberry Dust)

You guys, can we still be friends if I only take photos with my phone? I hope so. Blogging time is short right now, but still have a lot of requests for recipes and love being able to access my favorites here, so quick posts it is. 

I have a tried and true sugar cookie recipe here but love trying new ones. This one from Nicole Gerulat did not disappoint. She's my favorite photographer and perfect taste. Check out her site and instagram feed sometime- so much inspiration! These buttery, chewy cookies have no chemical leaveners (baking soda or powder) so they hold their shape beautifully- perfect for complex cookie cutters.

The topping on these cookies isn't a sprinkle or glitter but raspberry dust! Trader Joe's Freeze Dried Raspberries, crushed and then sprinkled right on top. I love the pop of beautiful color and the tart taste perfectly compliments the buttery cookie and sweet frosting. Nicole uses a delicious strawberries and cream frosting. I made my basic favorite whipped cream cheese frosting and added a few teaspoons of frozen berries pushed through a sieve. The subtle pink color and berry flavor was lovely.

One last word on sugar cookies- with such simple flavors, quality ingredients make a world of difference. Spring for real butter, good vanilla (I love Costco's), etc. Your tasters will thank you! I also like to mix things add by adding in citrus zest to the dough or flavorings to the icing.

This cookie recipes works well for royal icing, as well. Let the cookie cool completely and frost as desired (you can see my method here. I am far from a pro but they come out cute enough for my kids- the Queen was so excited about these dresses that I had I hard time keeping her cute little two-year-old hands off them.) Check out this instagram feed if you want some really beautiful cookie inspiration! For now I settle for delicious and pretty, if not perfect!

{Friendly Frankenstein's for Baby Strawberry's school Halloween Party, imperfectly iced in the middle of the night to meet a tight deadline, no perfect cookies here!- with Wilton Candy Eyeballs. My kids LOVE these.}

Hold-Their-Shape Sugar Cookies 
AnneStrawberry.com
adapted from NicolePhoto.com

2 1/4 Cups (4 1/2 sticks) Butter, softened to room temperature
2 1/4 Cups Sugar
3 Eggs
1 tablespoon vanilla
1 1/2 teaspoons kosher salt
6 cups flour
Preheat the oven to 325ºF. 

Using a stand mixer fitted with a paddle attachment, cream the butter and sugar until well-combined and fluffy. Add eggs one at a time until combined. Mix in vanilla. Add salt then add flour a few cups at a time, mixing very gently and slowly until it's just barely combined. Overmixing will result in a tough cookie.

Divide dough into two batches. On a floured surface, using a floured rolling pin, roll out dough to 1/2” thick. Cut with a cookie cutter. Place cookies 2” apart on a cookie sheet lined with parchment paper or silicone baking sheet (silpat). 

Bake at 325ºF for 10-13 minutes, depending on size of cookie, until thoroughly cooked, but not browned. Let cool completely then frost as desired. These cookies keep and freeze very well.

4 comments:

  1. Wow! You've been busy baking. I love the raspberry dust! No cancer glitter, just natural flavor and beauty. Win win.

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  2. I'm so impressed! You have a gift for cookie decorating! Beautiful.
    Happy Thanksgiving!
    Leslie

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    1. Thank you Leslie, you're too sweet. Hope you have a great Thanksgiving too!

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