Frosted Sugar Cookies Recipe (2024)

Freezer trick that seems to work for small spaces: make the dough and put in a thick line of plastic wrap. Roll into a tube and freeze. Cut the dough into even cylinders and bake. Much easier than making the cookies and freezing on cookie sheets in our small NYC apartment freezer.

Dying to make these today and can't find freeze dried raspberries. Any substitution thoughts?

Trader Joe's sells freeze dried raspberries.

Substituted the cake flour for 230g AP 34g cornstarch. Worked perfectly! And this icing... pretty genius.

I did not have cake flour. I used an all purpose cornstarch substitute. Per 1 cup of cake flour, substitute 3/4 cup (85 grams) sifted bleached all-purposeflourplus 2 tablespoons (15 grams) cornstarch. That amounts to 191 g all-purpose flour 34 g cornstarch for this specific recipe. I dropped my dough into a Tupperware container and placed those in the freezer for 10 min (did not have room for a full cookie sheet in my freezer). They broke apart easily. Excellent recipe!

What should the end result texture of these be? Mine were pretty cakey, not unlike cupcake tops, but quite unlike what I expect from grocery store cookies which are more dense, less airy, and more chewy.For anyone who doesn't have freeze dried berries: I have made excellent raspberry buttercream with the raspberry juice that comes from thawing frozen berries and it's epic. If you have frozen berries but not freeze-dried, just try that!

These cookies are incredible. They are better than the lofthouse. I was skeptical at first that something could come close but was quickly blown away as soon as they came out of the oven. These are really unique cookies. Highly recommend! P.S. I didn’t have dried raspberries so I left them out; the frosting is fine without them as-is.

I made these and everything was delicious. HOWEVER, way too much frosting. You can easily cut the frosting recipe in half.

Target has freeze dried raspberries.

These are amazing. Used gentle stir for batter, high for frosting on KitchenAid mixer. Added lemon zest to the frosting, perfect melt in your mouth!

Didn't have freeze-dried raspberries so added some almond extract to the frosting instead. Delish!

these cookies are terrific! I love that they are not too sweet. I made as instructed except for the frosting. I prefer a cream cheese frosting so I used half butter, half cream cheese. I was too lazy to sift the raspberries and ran them longer in the food processor. Also added some lemon zest as suggested by another reviewer. Fantastic! Will make again and again.

The frosting is perfection. The most time consuming part of this recipe is grinding and sifting the raspberries. Our plan is to buy double the amount of raspberries needed and grind them and store them so we have it at the ready. Everything else is super easy. So delicious and much better than the grocery store version.

Used about a cup of frozen raspberries and heated them til broken-down, then sieved out the seeds and heated further to reduce. Added about a teaspoon of this raspberry reduction to the icing.

These are just fab! I made the cookie recipe as written, but wound up with 24 slightly smaller (but to me just right) size cookies. I made a half-batch of frosting with freeze-dried strawberries, and felt it was more than enough frosting for a full batch of cookies. I'm storing half frosted at room temp, half unfrosted (extra frosting is in the fridge), will report back on how they hold up!

Made these small= .67 oz and medium=1.0 oz. Should probably try 1.25 oz. These do not spread at all so flatten according to directions.

These cookies are delicious. My suggestion is; if you don’t have the ingredients, make another recipe. The berries are what make these a stand out.

I used freeze dried strawberries because I couldn't find raspberries and it was incredible. People thought I used fresh strawberries in the cookies!

Excellent cookie! Second time used a hand mixer for the dough - much easier, especially for a double batch. Used #24 cookie scoop (made 17 cookies/batch) and refrigerated portioned dough overnight. Next day put them in the freezer for 15 minutes (not sure that was necessary) then shaped and baked - easy peasy! For frosting, this time subbed 1 tsp almond extract for the raspberries - yum. Next time I'll try lemon (tartness would be good), and for ease will use a stand mixer for the frosting.

Fantastic flavor to the frosting, texture very close to the store bought variety

Fantastic! I followed the recipe exactly but subbed out the raspberries for strawberries (from Trader Joe’s), measured by weight. The frosting came out with a strong strawberry flavor that’s surprisingly not too sweet and a beautiful, deep pink color. I know a lot of other notes mention that this makes a lot of frosting, but I found I had the perfect amount. I squeezed 19 cookies out of this recipe, and frosted each generously, so there wasn’t too much leftover! Definitely will make again!

This is the best sugar cookie recipe. I couldn't find cake flour anywhere, so I did four tablespoons of cornstarch and two cups of regular white flour. Instead of frosting the cookies, I mixed 1/2 cup of sprinkles into the recipe. Freezing the dough is critical but it did take 2 minutes longer than the max time (17 min total per batch) to cook. My oven is accurately temped.

Made with all purpose flour and they were raw inside, cook 10 mins longer for better texture. Used powdered sugar and the frosting came out great.

These were good and cute for Valentine’s Day! I accidentally got freeze dried strawberries and I thought those worked great, but haven’t had raspberry to compare. I think you do need the freeze dried berry frosting, it adds a tart flavor complexity. If you did just sweet frosting I think these would be too sweet and boring.

these are wonderful. our dairy-free home necessitated a couple of changes - oatley cream cheese seems to be the best-tasting of the non-dairy options (and based upon how great the cookies tasted, i think i'm right). was thinking citrus zest might be a fun addition - in the cookie maybe? and i also realized, there is room to play with other flavors of freeze-dried fruit! though i must say the raspberry is really pretty perfect.

I have no room for a half sheet tray in my freezer. I used a #30 scoop and refrigerated for 15 minutes. Worked just fine. The frosting makes the cookies. Rather than be left with 5 oz of cream cheese I used it instead of one of the sticks of butter to make the frosting. Bottom line these are delicious

Delicious cookies. Best sugar cookie I’ve ever had!

Made these this morning as directed. Now it's evening, and they are all gone. My daughter in law declared they were the best cookie she ever ate! My goodness, Eric, you did it! Thank you!

Very good! My son loved them. Better than loft house cookies. I am not sure about the amount of freeze dried raspberries in the frosting. After grinding them in the food processor, I lost a ton of volume from the seeds. It would be helpful if the recipe had the amount of powder, rather than the before-processing amount.

Step 2 says 2 TB / 50 gm, but 2 Tablespoons = 30 grams. In my opinion, 2 TB / 30 gm is an ideal size for this cookie.Also, even after freezer rest, I found them still sticky and difficult to work with so I kept a damp paper towel nearby and wiped my hands with it after every few cookies. Removing any residual dough from my hands and wetting them ever so slightly made the dough a breeze to shape.