Fun treat for Valentine's Day! Raspberry Sugar Cookies

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Line 2 to 3 large baking sheets with parchment or silicone mats.
2. Beat the softened butter and sugar on high speed until light and fluffy, 3 to 4 minutes. Add the egg and vanilla and beat on medium speed for 1 to 2 minutes, until the egg is well mixed in.
3. In another bowl, stir together the flour, baking powder and salt. Add to the butter mixture and mix on low speed for a couple of minutes until the dough starts to form a ball. Knead gently by hand if needed.
4. Divide the dough in half. Roll out on a lightly floured surface to ¼ inch (6 mm) thick, turning it over now and then. Cut out heart shapes and place them on the lined sheets about 1½ inches (3.5 cm) apart. Re-roll the scraps.
5. Refrigerate the cut cookies on the sheets for 45 minutes to 1 hour (or chill the wrapped dough for at least 1 hour or overnight, then roll and cut as above). Meanwhile, preheat the oven to 350°F (177°C).
6. Bake one sheet at a time, straight from the fridge, for 11 to 12 minutes, until the bottoms are just slightly golden and the tops stay pale.
7. Cool on the sheet for 10 minutes, then move to a wire rack to cool completely.
8. For the raspberry buttercream: simmer 1 cup raspberries with ¼ cup sugar over medium heat for 4 to 5 minutes, until they break down into a jam. Press through a fine sieve to remove the seeds, then chill the sauce.
9. Whip 2 cups softened butter on high speed for 7 to 10 minutes, until fluffy and pale, scraping the bowl often.
10. Add 3 cups confectioners' sugar on low speed until incorporated, then whip on high speed 3 to 4 minutes until light and fluffy.
11. Add red gel food coloring, and the citric acid and/or raspberry extract if using. Then add the chilled sauce and mix only 15 to 20 seconds (30 seconds at most), finishing by hand with a spatula so the buttercream does not separate.
12. Pipe or spread the buttercream onto the cooled cookies.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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