Description
Get ready to fall head over heels for these Raspberry Glazed Sugar Cookies that are basically sunshine in cookie form! We’re talking soft, buttery sugar cookies with just the right amount of chew, topped with a gorgeous pink raspberry glaze that tastes like summer decided to move in permanently. These aren’t your basic sugar cookies — the raspberry glaze adds this perfect tart-sweet balance that makes them absolutely irresistible. They’re pretty enough for a tea party but casual enough to demolish while binge-watching Netflix. Fair warning: you’re gonna want to hide these from yourself because self-control becomes optional real quick.
Ingredients
For the Sugar Cookies:
2 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 large egg
2 tsp vanilla extract
For the Raspberry Glaze:
1 cup fresh raspberries (or 1/2 cup frozen, thawed)
2 cups powdered sugar
2–3 tbsp milk or heavy cream
1 tsp vanilla extract
Pinch of salt
Optional: 2-3 drops red food coloring for extra pink vibes
For Finishing:
Extra fresh raspberries for garnish
Sprinkles (because life’s too short for plain cookies)
Instructions
Preheat oven to 375°F.
Line baking sheets with parchment paper (your future self will thank you).
In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
In a large bowl, cream together softened butter and both sugars until light and fluffy (about 3-4 minutes with an electric mixer).
Beat in the egg and vanilla until combined.
Gradually mix in the flour mixture until just combined. Don’t overmix or you’ll get tough cookies.
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets.
Space them about 2 inches apart because they spread.
Bake for 8-10 minutes until edges are set but centers still look slightly underdone.
Let cool on baking sheet for 5 minutes, then transfer to wire racks.
While cookies cool, make your glaze. Mash fresh raspberries in a fine-mesh strainer over a bowl.
Press the pulp to extract as much juice as possible. You want about 2-3 tablespoons of juice.
Whisk together powdered sugar, raspberry juice, milk, vanilla, and salt until smooth.
Add food coloring if you want it more pink. The consistency should coat the back of a spoon but still drizzle.
Once cookies are completely cool, dip the tops into the glaze or drizzle it over them.
Place on a wire rack with parchment underneath to catch drips.
While glaze is still wet, top with fresh raspberries or sprinkles if desired.
Let glaze set for about 30 minutes before serving.
Arrange on your prettiest plate.
Take a picture for Instagram because they’re gorgeous.
Enjoy with coffee, tea, or a glass of milk.
Notes
Perfect with afternoon tea or coffee for that fancy vibe.
Great for brunch spreads or baby showers.
Pack in pretty boxes for gifts that people will actually want.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~145 kcal
- Carbohydrates: ~25g
- Protein: ~2g