Raspberry Flower Cookies

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: In a large bowl, beat the butter and sugar until light and fluffy.

Step 4: Add the egg, vanilla extract, and milk, mixing until fully combined.

Step 5: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.

Step 6: Roll out the dough on a lightly floured surface to about 1/4-inch thickness.

Step 7: Use a flower-shaped cookie cutter to cut out the cookies and place them on the prepared baking sheets.

Step 8: Bake for 10 to 12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely.

Step 9: Prepare the raspberry frosting by beating the butter until creamy. Gradually add the powdered sugar, heavy cream, raspberry puree, and vanilla extract until smooth and fluffy.

Step 10: Pipe the frosting onto each cookie in petal shapes using a large round piping tip.

Step 11: Place a fresh raspberry in the center of each frosted flower cookie.

Step 12: Sprinkle freeze-dried raspberry crumbs over the cookies for extra flavor and decoration.

Storage and Reheating Tips

Store Raspberry Flower Cookies in an airtight container in the refrigerator for up to 4 days.

Allow the cookies to come to room temperature before serving for the best texture.

Unfrosted cookies can be frozen for up to 2 months in a freezer-safe container.

Avoid stacking decorated cookies directly on top of each other to keep the frosting intact.