Ingredients
Scale
For the Cookies
- 1 1/3 cups unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon coarse kosher salt (or 3/4 teaspoon table salt)
- 3 1/2 cups all-purpose flour
For the Raspberry Buttercream
- 1 cup unsalted butter, softened
- 8 cups confectioners’ sugar (also called powdered sugar)
- 1/2 cup raspberry preserves or raspberry freezer jam
- 1/2 cup light cream or whole milk
- 1/2 teaspoon vanilla extract
For Garnish
- Fresh raspberries
- Additional powdered sugar for dusting (optional)
Instructions
- In a large mixing bowl, beat the softened butter for 2 to 3 minutes using an electric mixer until creamy and smooth.
- Add the sugar and continue beating for another 2 to 3 minutes, until the mixture is light and fluffy. This step helps incorporate air into the dough for a soft cookie texture.
- Crack in the eggs and pour in the vanilla extract. Scrape down the sides of the bowl and beat again until fully combined. The mixture should look pale and fluffy.
- Add the baking powder and salt. Gradually mix in the flour, about one cup at a time, until the dough forms. It should come together easily and be slightly soft but not sticky.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This rest period helps the cookies hold their shape during baking.
- Using a standard cookie scoop or tablespoon, portion the dough onto your parchment-lined baking sheets, spacing each cookie about 2 inches apart. Gently press each ball down to flatten slightly.
- Bake in the preheated oven for 12 to 14 minutes, or until the edges are just beginning to turn golden. The centers should remain pale and soft.
- Remove the cookies from the oven and transfer them to a wire rack to cool completely before frosting.
While the cookies are cooling, make the raspberry buttercream.
- In a clean mixing bowl, beat the butter until smooth. Add 2 cups of confectioners’ sugar and the light cream. Beat until fully incorporated.
- Mix in the vanilla extract and raspberry preserves. Continue to beat until the color is evenly distributed and the frosting has a pale pink hue.
- Add the remaining confectioners’ sugar gradually and beat on high speed until the buttercream is light, fluffy, and easy to pipe or spread. If it’s too thick, add a little more cream. If it’s too soft, add extra powdered sugar.
- Once the cookies are completely cool, frost them using a piping bag fitted with a large open star tip, or simply spread the buttercream using a flat spatula or butter knife.
- Top each cookie with 1 to 2 fresh raspberries and, if desired, a light dusting of powdered sugar.
- Serve immediately or refrigerate in a single layer for up to 24 hours. Let cookies come to room temperature before serving for the best texture.
Notes
- If you don’t have a piping bag, you can fill a zip-top bag with the frosting and snip the corner to pipe it.
- Make sure the cookies are completely cool before frosting, or the buttercream will melt and slide off.
- If the frosting separates or looks curdled, just keep beating it until it comes together. Temperature and patience make all the difference.
- If your dough feels too sticky after mixing, you can add a tablespoon of flour at a time until it’s easier to handle.
- Want to prep ahead? The dough can be made a day in advance and stored in the refrigerator until ready to bake.
- Prep Time: 45 minutes
- Cook Time: 14 minutes