white chocolate raspberry cut out cookies
This sugar cookie dough is studded with raspberries and white chocolate for a punchy and sweet combination that’s delicious. The cookies hold their shape as they bake, making them perfect for decorating with royal icing.
- Yield: 2 dozen 1x
Ingredients
226g unsalted butter (salted is fine), room temperature (1 cup ; 16 Tbsp)
125g granulated sugar (1/2 cup + 2 Tbsp)
1 tsp Diamond Crystal kosher salt (or 1/2 tsp regular table salt)
1 egg
2 tsp vanilla bean paste or extract
300g all purpose flour (2 1/2 cups) all purpose flour
4 oz. white chocolate, chopped
35g freeze dried raspberries (1.25 oz package)
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with a hand held mixer, beat the butter on low speed until smooth. Add the sugar and salt and beat on medium-low until combined and slightly lightened, about 1-2 min. Scrape down the sides and bottom of the bowl.
Add the egg and vanilla and beat until the mixture is fully combined and emulsified, scraping the bowl well. (Don’t over mix at this stage, or the dough will be too aerated and cause some spreading during baking.)
Add the flour. Mix on low speed until combined, scraping the sides and bottom of the bowl as you go. Add the white chocolate and freeze dried raspberries and finish mixing until combined.
Roll the dough to ¼″ between two lightly floured sheets of parchment paper, flouring the dough as needed. Refrigerate the dough for two hours or overnight. (If you’re in a rush, a quick 20 minute freeze will do the trick.)
When it’s time to bake, preheat the oven to 375 F (190 C).
Dip cutters in flour and cut shapes in the dough, placing them on a parchment lined baking sheet. Cut a window with a smaller cutter in half of the cookies. Freeze the cut shapes for 5-10 minutes before baking to help prevent spread, if desired.
Bake for 6-8 minutes for smaller shapes and 8-10 minutes for larger shapes or until the center is no longer shiny.
Cool on the sheet pan for about 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
Notes
- This recipe is written using weight measurements rather than volume because it is a significantly more accurate (and easier!) way to measure. Trust me! Get a scale, and you’ll be happy.
- If you can, do not substitute the Diamond Crystal kosher salt with regular table salt. If you only have table salt, reduce the amount by half. I do recommend grabbing a big box of Diamond Crystal, because it will last forever.
- If you find the dough spreads too much for you, add up to 30g (¼ cup) additional flour to help reduce the spread. It shouldn’t be an issue in this recipe, though.
- I like to roll my dough to ¼″ because it is the perfect balance between thick and thin. If you’re a cookier and like to decorate royal icing cookies on a really thickly rolled cookie, like 5/16″ or ⅜″, they will likely need longer time to bake. You will also have a smaller yield.
- Decorate with royal icing, if desired.