I found the most AMAZING Sugar Cookie recipe a couple of years ago – and wanted to share before Valentine’s Day. How gorgeous are these ombre cookies from The Baker Chick? She’s one of my favorites to follow. And who doesn’t need a little sweet treat to share with their loved ones? Link to The Baker Chicks blog here – and recipe posted below. Go follow, you won’t be disappointed!
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
For the Cookies:
- Preheat oven to 350F. In a small bowl stir the flour and baking powder together, set aside.
- In a large mixing bowl add the sugar and lemon zest. Use your hands to work the zest into the sugar, releasing the oils.
- 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.
- Add the flour mixture and mix on low speed until combined. Dough will be crumbly.
- Turn dough onto a floured surface and knead until the dough comes together.
- 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.
- 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:
- 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.
- 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.
- 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!)
Happy Sunday! Enjoy!