These recipes have been posted before, but never together, making this combo a double-threat. Two days ago, I made 9 dozen of these for a friends’ wedding and I added a little raspberry dust to kick up the tart factor.
Originally, I made this strawberry frosting when I developed the recipe for this cake. It’s rich, and amazing. The sugar cookie dough is also my favorite –super soft, as long as you don’t overbake them and keep the thickness at 1/2″. Enjoy!
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The BEST Sugar Cookies
Makes about 3 dozen 3″ cookies…. which is a lot, but you can freeze these cookies and they thaw perfectly. But, you can definitely 1/2 or 1/3 this recipe easily.
2 1/4 cups (4 1/2 sticks) butter, room temperature
2 1/4 cups sugar
3 teaspoons vanilla
3/4 teaspoons salt
6 cups flour
1. Preheat the oven to 325ºF. Using a stand mixer fitted with a paddle attachment, cream the butter and sugar until well-combined and fluffy. Add eggs one at a time until combined. Add vanilla and salt, then add flour cups at a time. Do not over-mix.
2. On a floured surface, using a floured rolling pin, roll out dough batches at a time, until 1/2” thick. Cut out the dough with a cookie cutter dipped in flour each time. Place cookies 2” apart on a parchment-papered cookie sheet. Bake for 12-13 minutes, until thoroughly cooked, but not browned. Wait until completely cooled before frosting.
Strawberries ‘n Creme Frosting
Makes enough for about thirty-six 3″ cookies
1/2 cup (1 stick) butter, room temperature
1/2 pkg cream cheese (4 oz), room temperature
1/2 teaspoon clear vanilla extract
pinch of salt
4-5 cups confectioner’s sugar
1/2 cup fresh strawberries, small diced
1. Using a stand mixer fitted with a paddle attachment, beat the butter, cream, vanilla extract and pinch of salt together until incorporated and creamy. Scrape down the sides of the bowl with a rubber spatula. With the mixing speed on low, add 2 cups of confectioners’ sugar. When fully mixed, add the strawberries. Mix until combined. Continue adding the remaining 2-3 cups confectioner’s sugar on low speed until combined. Frosting should be thick enough to spread. If too runny, add more confectioner’s sugar. Scrape down the bowl again and increase speed to medium and beat for no more than 15-30 seconds. (Over-beating will release too much strawberry juice resulting in a runny frosting.)
Freeze-dried raspberries (I buy mine from Trader Joes)
Use a food-processor to pulverize the raspberries, or put raspberries in a ziplock bag and roll it out with a rolling pin until it completely turns to dust.