My daughter is mildly obsessed with the grocery store version of these cookies. I was always hesitant to make them because I thought that they required shortening or margarine in order to keep their soft texture. This version uses a combination of butter and cream cheese to create the soft-baked, cakey texture.
I loved the color and taste from the freeze dried raspberries in the frosting. The resulting color was pretty and fun. 🙂
This recipe was adapted from The New York Times, contributed by Eric Kim. I used a stand mixer and reduced the size of the cookies. They would be very festive as a Valentine’s Day treat. ❤
Yield: about 26 cookies
For the Cookies:
- 1/2 cup/115 grams unsalted butter (1 stick), at room temperature
- 3 ounces/85 grams cream cheese, at room temperature
- 1 cup/200 grams granulated sugar
- 1/2 teaspoon kosher salt
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 1/4 cups/285 grams cake flour
- 2 teaspoons baking powder
- sprinkles, for garnish
For the Frosting:
- 1 cup/30 grams freeze-dried raspberries, finely ground in a food processor or spice grinder (I used Trader Joe’s)
- 1 cup/225 grams unsalted butter (2 sticks), at room temperature
- 2 cups/245 grams confectioners’ sugar
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Make the Cookie Dough:
- In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. (I used a stand mixer with the paddle attachment and mixed on low-speed.)
- Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. (I mixed the batter in a stand mixer with the paddle attachment on low-speed.)
- Stir in the flour and baking powder until just incorporated.
- Using two spoons or a cookie scoop, ration out 1 1/2-tablespoon/25 to 30-gram rounds onto a plastic wrap-lined baking sheet, tray, or container. Cover with another sheet of plastic wrap.
- Place the rationed dough in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
- Heat oven to 350 degrees, preferably on convection, and line two rimmed sheet pans with parchment paper.
While the dough chills, Make the Frosting:
- Finely grind the freeze dried raspberries in a food processor or spice grinder.
- In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
- To the sifted dried raspberries, add the 1 cup butter, confectioners’ sugar, vanilla extract and salt and, with an electric hand mixer or stand mixer, mix on low-speed until the butter absorbs the sugar.
- Turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated.
- Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
To Bake the Cookies and Decorate:
- Remove the dough from the freezer.
- Line two rimmed baking sheets with parchment paper.
- Roll the chilled dough into even balls and flatten them slightly with your fingers so they’re about 2 inches wide and 1 inch high. Place on the prepared baking sheets. (You should get about 12 to 13 cookies per sheet pan.)
- Bake the cookies for 9 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly.
- Let cool completely on the sheet pan. (They will continue to cook as they sit.)
- Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.