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.