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Kamis, 13 Februari 2020

ombré raspberry lemon sugar cookies

As a Mama I’m always on the hunt for ways to make baked goods festive and colorful in a healthy, natural way. I let Hugo have sweets on occasion and believe me, he loves them, but I do my best to avoid artificial colors and flavors while I still am the one who decides what he does and doesn’t eat!

ombré raspberry lemon sugar cookies
ombré raspberry lemon sugar cookies
Yield: about 3 dozen 3-inch cookies
 
ingredients
For the Cookies:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup sugar
  • 2 sticks (salted) butter, cold & cut into small chunks
  • 1 egg
  • 1 tsp vanilla extract
  • zest and juice of 1 lemon
For the Frosting:
  • 4 oz cream cheese, softened
  • 12 tablespoons of butter, softened
  • 2-3 cups powdered sugar
  • 2-3 tablespoons freeze dried raspberry powder*
  • 1 tablespoon lemon juice
instructions
For the Cookies:
  1. Preheat oven to 350F. In a small bowl stir the flour and baking powder together, set aside.
  2. In a large mixing bowl add the sugar and lemon zest. Use your hands to work the zest into the sugar, releasing the oils.
  3. Add the butter, and use an electric mixer to cream until fluffy. Add the egg, vanilla, and lemon juice and mix until creamy and well mixed.
  4. Add the flour mixture and mix on low speed until combined. Dough will be crumbly.
  5. Turn dough onto a floured surface and knead until the dough comes together.
  6. Roll dough to ¼ inch thickness and cut out using cookie cutters. Place cut out cookies on a lined cookie sheet 1-2 inches apart and freeze for 5 minutes before baking.
  7. Bake each batch 10-12 minutes. Allow to cool on the cookie sheet for 5 minutes and then move to a cooling rack.
For the Frosting:
  1. Cream together the cream cheese and butter with an electric mixer until smooth. Add lemon juice and the powdered sugar, one cup at a time until fluffy and creamy.
  2. Add a sprinkle of the raspberry powder and decorate the first few cookies. Add a little more raspberry powder and decorate a few more, gradually adding more powder to each batch, creating a gradual darker pink.
  3. Cookies last up to a week stored in an air tight container in the fridge.
notes
*To make the raspberry powder, scoop about ⅔ cup freeze dried raspberries into a ziplock bag. Crush them into a powder using a rolling pin. Sift them using a fine mesh sieve to create a fine powder, or add some of the seeds in for a more textured look. (The darkest color cookies have some seeds added!)

Sugar Cookie barely adapted from Bake at 350