Photographs: Claire Bogusz
Text: Claire Bogusz
Raspberry-infused sugar lends a tangy sweetness to these delicious cookies, and decorating with pastel-coloured icing makes it impossible to not get in the mood for spring!
Springtime sugar cookies
(Makes approximately 38 cookies)
Ingredients for cookies:
225 g butter, room temperature
200 g sugar
30 g freeze-dried raspberries (frysetørret hindbær)
480 g flour (hvedemel)
40 g potato starch (kartoffelmel)
3/4 tsp salt
2 eggs
1 tsp vanilla extract or vanilla sugar (vanilje aroma or vanilje sukker)
Ingredients for icing:
60 ml liquid egg whites (æggehvider)
400 g icing sugar (flormelis)
1 tsp vanilla extract (vanilje aroma)
1 tsp lemon juice
Assorted food colouring
Method for cookies:
#1 Preheat oven to 160 degrees Celsius.
#2 Sift flour, potato starch, and salt together into a large bowl, then give it a whisk. Set
aside.
#3 In a food processor, pulse sugar and freeze-dried raspberries, so they are blended well
together.
#4 In your stand mixer, cream the butter and raspberry-infused sugar together for at least
2-3 minutes until light and fluffy.
#5 Add eggs one at a time, mix, and scrape down the sides of the bowl.
#6 Add vanilla and mix.
#7 Add in your flour mixture a little at a time and mix well until all the mixture is fully
incorporated.
#8 Put your dough into a sealable plastic bag, flatten the dough, and place it in your
refrigerator to chill for at least an hour.
#9 Once chilled, remove the dough from its plastic bag and place between two sheets of
cling film or between a lightly floured pastry mat and a piece of cling film, and roll out
to approximately 13 mm thickness.
#10 Use cookie cutters to cut out desired shapes. Gather scraps, re-roll and cut until all
dough is used.
#11 Transfer cut cookies to a baking sheet lined with baking paper,about 5 cm apart. Bake at
160 degrees Celsius for 10-12 minutes. Watch carefully towards the end, so your cookie
edges do not get too brown.
#12 Transfer cookies to a cooling rack. Allow cookies to cool completely before decorating.
Method for icing and decorating:
#1 Pour egg whites, vanilla, and lemon juice into the bowl of a stand mixer fitted with a
paddle attachment.
#2 Begin mixing liquids as you add icing sugar gradually.
#3 Once the mixture has reached a stiff, toothpaste-like consistency, beat on medium
speed for 3 minutes, so you have a nice, fluffy icing.
#4 Divide icing in bowls, add drops of desired food colouring to each bowl and mix
thoroughly to colour your icing.
#5 Divide coloured icing into pastry bags fitted with desired piping nozzles. For example,
you can use an open star-shaped nozzle to create swirls, an open circle for dots, a
teardrop shape for petals, and an open “V” shape for leaves (see picture for examples).
Have fun creating brightly coloured spring-themed designs on your cookies!
#6 Allow icing 30 minutes to set. Cookies can be stored in an airtight container for up to a
week.