~Fresh Raspberries & Crème Cookies~

Sugar cookies are such a Valentine’s classic! So let’s take them to another level by frosting them up with a sweet raspberry and creme frosting! Then topping them off with fresh raspberries and a dusting of powdered that will be sure to make your sweetheart swoon!

~Fresh Raspberries & Crème Cookies~

Cookies:

1 1/3 cups butter
1 1/2 cups sugar
2 eggs
2 tsp vanilla

2 tsp baking powder
1 tsp coarse salt
3 1/2 cups flour

Raspberry Buttercream

Fresh raspberries

Powdered sugar for dusting

Heat oven to 350 degrees

Line baking sheets with parchment

COOKIES:

With an electric mixer, beat butter for 2-3 minutes.
Add sugar, beat until light and fluffy. Another 2-3 minutes.
Add eggs and vanilla, scrape down sides and beat until light and fluffy.
Add baking powder, salt, and flour and mix until just blended. Cover and refrigerate for 30 minutes.

Using a cookie scoop place cookie dough about 2 inches apart on parchment lined baking sheets, press lightly to flatten slightly.

Bake 12-14 minutes or until lightly brown around the edges. Remove from pan to cool completely.

Pipe frosting using a large open star tip, or frost cookies with a flat spatula.

Top with fresh raspberries and dust lightly with powdered sugar if desired. Serve immediately or refrigerate up to one day.

Raspberry Buttercream:

1 cup butter
8 cups confectioners sugar

1/2 cup raspberry freezer jam, or raspberry preserves
1/2 cup light cream milk
1/2 tsp vanilla

Beat butter until smooth, add 2 cups sugar, and milk or cream, and beat again until well mixed. Add in vanilla and raspberry jam, and mix. Add remaining sugar and beat until light and fluffy.

Recipes by Amy Richardson