I love no-fail sugar cookies (NFSC); they taste great and are easy to work with. The original recipe is one of my staples, and when I came across the strawberry NFSC recipe posted by Lovelyladylibra, I was inspired to bake a batch. I made a raspberry version following Lovelyladylibra’s recipe with a few modifications, then topped them with Toba Garrett’s glace for a pretty, tasty and simple cookie treat. I just love how pink these are!

Cookie Ingredients

  • 3 cups all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter
  • ¾ cup granulated sugar
  • 1 egg
  • ¼ cup pureed raspberries
  • ½  teaspoon almond extract
  • 1 or 2 drops food coloring, optional

Preheat oven to 350°F.

Combine dry ingredients and set aside.

Beat butter and sugar in the bowl of a stand mixer until light and fluffy.

Add egg and combine well.

Add pureed raspberry, extract and food coloring. Mix until combined.

Incorporate ⅓ of the dry mixture at a time, scraping down the sides of the bowl between additions.

Chill dough for 2 hours before rolling.

Roll chilled dough and cut out desired shapes, placing them on a parchment lined baking sheet.

Bake for 9 to 12 minutes or until edges turn slightly golden. Allow to cool before icing.


Toba Garrett’s Glace Icing Ingredients

  • 1 pound confectioners’ sugar, sifted
  • ⅜  cup milk or water
  • ⅜ cup light corn syrup
  • ½ teaspoon flavored extract
  • Food coloring of your choice

Combine all ingredients in the bowl of a stand mixer.

Beat on lowest speed until well incorporated.



Lovelyladylibra Says... 23 May 2013 , 1:30pm

I have the same exact recipe but strawberry! My customers love it!

JWinslow Says... 23 May 2013 , 4:55pm

I will be trying this for sure. I use the NFSC recipe all the time. Thank you for posting :)

Ana111 Says... 23 May 2013 , 8:45pm

How do you measure 3/8 of a cup?

olukad Says... 24 May 2013 , 1:36am

Hi. That's 1/4 cup and 2 tbsp. I have a 1/8 cup measure so I would measure 3 of those. Hope this helps

Brandi42 Says... 24 May 2013 , 3:57am

The ingredients printed out very small, I would not have known that the icing was 3/8ths cup if it weren't for Ana 111. Or maybe my 44 year old eyes are too old! LOL

eleanorsanchez Says... 27 May 2013 , 11:44am

In the past two years of my discovering sugar cookie decorating I have never found a cookie recipe that I love. When I read that your recipe has raspberry puree in it I thought i would give it a try. I only made half the recipe. I wish I would have doubled it. Its the best cookie I have tasted. It is also the only cookie that I have made that held it's shape. Thank you for posting this recipe.

Lulu1610 Says... 1 Jun 2013 , 2:31am

I can not wait to try this recipe. I too have been hunting for a fabulous sugar cookie recipe, sounds like a winner! Thanks so much!!!

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