Description
Valentine Blossom Sugar Cookies are delightful treats perfect for celebrating love. These cookies feature a delicate sugar cookie base topped with a vibrant raspberry buttercream and fresh raspberries.
Ingredients
Scale
- Sugar Cookies:
- 225g Unsalted Butter
- 200g Caster Sugar
- 1 Medium Egg (50g)
- 1 Egg Yolk
- 450g Plain Flour
- 35g Cornflour
- 3/4 tsp Baking Powder
- 3/4 tsp Salt
- Raspberry Buttercream:
- 200g Unsalted Butter
- 400g Icing Sugar
- 3–4 tbsp Milk (semi-skimmed)
- 15g Freeze Dried Raspberries (ground)
- 12 Raspberries (decoration)
Instructions
- Beat butter and sugar until light and fluffy.
- Add egg and egg yolk.
- Gradually add flour mixture and mix well.
- Divide dough into two discs, wrap, and chill for 1 hour.
- Preheat oven to 190c. Line a baking tray.
- Roll dough to ¼ inch thickness. Cut out shapes.
- Place cookies on a tray and bake for 8–10 minutes.
- Let cool completely.
- Raspberry Buttercream: Beat butter until fluffy.
- Add icing sugar, raspberry powder, and food coloring.
- Slowly add milk until pipe-able.
- Pipe buttercream onto each petal.
- Pull buttercream into the middle.
- Top with a raspberry.
- Eat!
Notes
- Chilling the dough prevents spreading.
- Use icing sugar for rolling to avoid sticking.
- Adjust milk in buttercream for desired consistency.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg