Springtime sugar cookies


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.

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