Raspberry Sugar Cookie Coffee Cake.

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 topping:

1 c flour

1 c brown sugar

2 tablespoons butter (more if needed)

1 tablespoon cinnamon

For the topping mix all until clumpy and crumbly.

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 3 minutes. Remove from oven and make an indent with your finger or spoon, place topping into the indent. Bake for another 5-8 minutes, or until ends are slightly browned.