I have made these delicious raspberries and cream cookies the last 3 summers and I decided they are more than blog-worthy. At the farm, my mother-in-law has an amazing raspberry patch that gives us plenty of berries to bake with, and these and the raspberry citrus bars are always on my list!
You will need:
- 2 cups fresh raspberries
- ½ cup + 1 ½ tbsp sugar, divided
- Juice of ½ lemon
- 2 cups flour
- 2 tsp baking powder
- ½ cup salted butter cubed, not softened
- 2/3 cup heavy whipping cream
- ¾ cup powdered sugar
- 2½ tbsp heavy whipping cream (or ~1½ tbsp milk)
Preheat your oven to 350ºF and combine raspberries with 1½ tbsp sugar and juice of 1/2 a lemon in a bowl and set aside. Next, combine flour, baking powder and the rest of the sugar in a large bowl. Add the cubes of salted butter and cut into flour mixture until crumbly.
Stir in the cream and mix until combined, the mixture will still be quite dry and crumbly, but the raspberries will add lots of moisture!
Gently fold in the raspberry mixture, but honestly I find adding the sugar and lemon juice, especially with freshly-picked raspberries often results in a quite liquidy/jam mixture and the raspberries are quite broken up anyway! This doesn’t affect the taste, you just won’t get a picture-perfect white cookie with red raspberry pieces, but I’m okay with that!
Then you scoop cookie dough on parchment-lined baking sheets and bake at 350 for about 15-20 minutes or until juuuuuust turning brown. To test, they should be spongy on top and bounce back to touch. Cook on rack completely before icing cookies.
To ice, mix powdered sugar with heavy whipping cream or milk to desired consistency. I used a piping bag with a round tip to get these picture pretty, but if I don’t really care so much how they look I either put the icing in a small Ziplock bag and cut a very small piece of the corner off for a homemade icing bag or I use a pastry brush to paint some icing on each cookie.
- 2 cups fresh raspberries
- ½ cup + 1½ tbsp sugar, divided
- Juice of ½ lemon
- 2 cups flour
- 2 tsp baking powder
- ½ cup salted butter cubed, not softened
- ⅔ cup heavy whipping cream
- ¾ cup powdered sugar
- 2½ tbsp heavy whipping cream (or ~1½ tbsp milk)
- Preheat oven to 350F and combine raspberries 1½ tbsp of the sugar and the juice of ½ a lemon in a bowl and set aside.
- In a medium bowl, combine the flour, baking powder and the remaining of the sugar (½ cup) and cut in small cubes of salted butter; the mix will be very crumbly.
- Stir in the cream and mix until well-combined (it will still be quite crumbly); now gently fold in the raspberry mixture.
- Line cookie sheets with parchment paper and use small cookie scoop to evenly drop onto sheet. Bae at 350 for 15-20 minutes, until tops of cookies feel spongy and bounce back (or until very lightly browned).
- Cool cookies completely on wire racks and then decorate by making the icing: combine powdered sugar and heavy whipping cream or milk until desired consistency reached.
- Refrigerate cookies for best results (use parchment or wax paper to separate layers of cookies).
Recipe adapted from I Heart Naptime.
These cookies are SO dreamy! Hope you enjoy. It’s truly best to eat these cookies fresh, as fast as you can—they taste the best in the first two days. There’s your excuse, go eat a bunch!
Copyright secured by Digiprove © 2014 Sarah Schultz
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