These are the soft sugar cookies you can find in any grocery store. Yes, soft and tasty.
They have a light raspberry taste, just the right amount. You could totally switch out the extract for any flavor (I.e. vanilla, lemon, etc.) Oh my, the possibilities!
See the post here for my raspberry iced sugar cookies.
Soft Frosted Raspberry Sugar Cookies
Yield: about 2 dozen large cookies
Ingredients:
For the cookies:
4 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups butter, at room temperature
1 1/2 cups sugar
3 large eggs
5 teaspoons raspberry extract
For the icing:
⅓ cup unsalted butter, softened
1 teaspoon vanilla
1 pinch of salt
4 tablespoons (or more) whole milk, slightly warmed
2 cups (or more) powdered sugar
2-3 drops of food coloring (optional)
Sift together the flour, baking powder, and salt. Cream together the butter and sugar, add in the eggs one at a time, then the extract of your choice. Dump the liquid mix into the powder, mix well. Cover with tinfoil and place in fridge for about 45 minutes, to chill. Bake at 375* for 8-10 minutes. Or until edges are slightly browned.
Top with the icing of your choice, I used the butter icing colored with 2 drops of food coloring for each color and topped a few with ball sprinkles.
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