Raspberry No-Fail Sugar Cookies – RNFSC

raspberry-nfsc

I love no-fail sugar cookies (NFSC); they taste great and are easy to work with. The original recipe is one of my staples, and when I came across the strawberry NFSC recipe posted by Lovelyladylibra, I was inspired to bake a batch. I made a raspberry version following Lovelyladylibra’s recipe with a few modifications, then topped them with Toba Garrett’s glace for a pretty, tasty and simple cookie treat. I just love how pink these are!

Cookie Ingredients

  • 3 cups all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter
  • ¾ cup granulated sugar
  • 1 egg
  • ¼ cup pureed raspberries
  • ½  teaspoon almond extract
  • 1 or 2 drops food coloring, optional

Preheat oven to 350°F.

Combine dry ingredients and set aside.

Beat butter and sugar in the bowl of a stand mixer until light and fluffy.

Add egg and combine well.

Add pureed raspberry, extract and food coloring. Mix until combined.

Incorporate ⅓ of the dry mixture at a time, scraping down the sides of the bowl between additions.

Chill dough for 2 hours before rolling.

Roll chilled dough and cut out desired shapes, placing them on a parchment lined baking sheet.

Bake for 9 to 12 minutes or until edges turn slightly golden. Allow to cool before icing.

 recipe-raspberry-nfsc-1

Toba Garrett’s Glace Icing Ingredients

  • 1 pound confectioners’ sugar, sifted
  • ⅜  cup milk or water
  • ⅜ cup light corn syrup
  • ½ teaspoon flavored extract
  • Food coloring of your choice

Combine all ingredients in the bowl of a stand mixer.

Beat on lowest speed until well incorporated.

 recipe-raspberry-nfsc-3

About the author Leanne Winslow

7 Responses to “Raspberry No-Fail Sugar Cookies – RNFSC”

  1. In the past two years of my discovering sugar cookie decorating I have never found a cookie recipe that I love. When I read that your recipe has raspberry puree in it I thought i would give it a try. I only made half the recipe. I wish I would have doubled it. Its the best cookie I have tasted. It is also the only cookie that I have made that held it’s shape. Thank you for posting this recipe.

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