Fluffy Sugar Cookies with Raspberries


Does anyone else feel like February through July is sugar cookie season? Is that a thing? Well, I’m making it a thing because that’s the type of thing we do here at TwoCarolines. We make things up that suit our purposes—when we want to. We do what we want, and what we want is a season for sugar cookies. I decided to go au natural with the frosting situation and used raspberries for coloring, taste and garnish. This is a slightly modified version of a recipe we’ve used in my family for ages. It’s a King go-to!

1/2 cup butter
1 cup sugar

Beat in:
2 eggs
1 tablespoon milk
2 teaspoons vanilla
3 tablespoons lemon juice

2 teaspoons baking powder
1/2 teaspoon salt
3 1/2 cups flour

Chill 15-30 minutes. Preheat oven to 400 degrees. Use cookie scoop to scoop out dough and arrange on a cookie sheet lined with baking paper or a silpat. Press down lightly with bottom of floured glass, about 1/4 inch thick. Bake for 6-8 minutes, the tops should still be white and the bottoms should barely have any color. Let cool and frost

1 pint raspberries
1 teaspoon sugar for macerating

7 tablespoons butter
1 t. vanilla
pinch salt
2 cups powdered sugar
1-2 tablespoons milk
In a small bowl, place rinsed berries and sprinkle sugar over the top then mix in and mash berries with a fork; let sit and set aside. In a large bowl, beat butter and until light and fluffy. Add vanilla and salt. beat in powdered sugar, 1 cup at a time, scraping down sides of bowl. Add 1 tablespoon of milk; beat at high speed until light and fluffy. Add juice from macerated berries, a little at a time until reaching desired color and spreading consistency, balance out with more powdered sugar if frosting gets too thin. Immediately before serving, top with desired amount of mashed and drained raspberries.

-CK 1.0

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