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!
- 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.
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.