Sugar Cookies with Pink Frosting
Serves 12 Cookies
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I love the pink sugar cookies from Rocket Bakery, but I'm an hour away from the nearest one – so sometimes I have to improvise and this recipe hits the spot!
Ingredients
Cookies
- ½ cup unsalted butter (softened)
- ¼ cup vegetable oil
- ¾ cup powdered sugar
- ½ cup sugar
- 1 large egg (room temperature)
- ½ tsp almond extract
- 1 tsp vanilla extract
- 2¼ cups plain flour
- ¼ tsp salt
Frosting
- 6 tbsp unsalted butter (softened)
- 1½ cup powdered sugar
- ¼ tsp almond extract
- 1 tbsp heavy whipping cream
- 6 fresh raspberries
Directions
Cookies
- Preheat oven to 350°F
- Line two baking sheets with parchment paper
- In a large bowl, cream together butter and oil until smooth
- Add powdered sugar and regular sugar and mix for 3 minutes until the mixture is light in color and fluffy
- Add the egg and extracts and mix until just combined
- Add in the flour, baking powder and salt and fold in with a spatula, making sure not to over mix
- Divide the dough into twelve cookies (about 3 tbsp of mix each)
- Place the balls of cookie dough 3 inches apart on the pan and press down with fingers until the cookies are about 3/4" thick
- Bake, one pan at a time, for 12 minutes or until the edges are just starting to turn gold
- Remove from oven and let cool completely on cooling rack
Frosting
- In a medium bowl, cream the butter and powdered sugar until smooth
- Add the almond extract and a pinch of salt and mix until light and fluffy.
- Add the heavy cream and mix again
- Using a double colander crush the raspberries with a fork over the frosting until the juices drip into the mixture
- Mix until frosting is nice and pink
- Once the cookies have cooled completely, frost them and enjoy!