Fruity Frosted Sugar Cookies
Yield: about 2 dozen 4 inch cookies
For the cookies:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup sugar
  • 2 sticks (salted) butter, cold & cut into small chunks
  • 1 egg
  • 2 tsp vanilla extract
For the frosting:
  • 16 tablespoons of butter, softened (2 sticks)
  • 2-3 cups powdered sugar
  • 2-3 tablespoons "fruit powder" from freeze dried fruit* (I used raspberries, strawberries, blueberries, mangos and peaches)
  • 1-2 teaspoons of milk
For the cookies:
  1. Preheat oven to 350F. In a small bowl stir the flour and baking powder together, set aside.
  2. In a large mixing bowl combine the butter and sugar, and use an electric mixer to cream until fluffy. Add the egg, vanilla and mix until creamy and well mixed.
  3. Add the flour mixture and mix on low speed until combined. Dough will be crumbly.
  4. Turn dough onto a floured surface and knead until the dough comes together.
  5. Roll dough to ΒΌ inch thickness and cut out using cookie cutters. (I used a 4 inch biscuit cutter.) Place cut out cookies on a lined cookie sheet 1-2 inches apart and freeze for 5 minutes before baking.
  6. Bake each batch 10-12 minutes. Allow to cool on the cookie sheet for 5 minutes and then move to a cooling rack.
For the frosting:
  1. Cream the butter with an electric mixer until smooth. Add the powdered sugar, one cup at a time until fluffy and creamy. Add a little milk as needed to get frosting to a thick and spreadable consistency.
  2. Divide the frosting into bowls and add fruit powder as desired to get the color and flavor you like. Feel free to mix and match to get a variety of color/flavor combos.
  3. Cookies last up to a week stored in an air tight container in the fridge.
Base cookie recipe from Bake at 350.

* use about ½ cup of loosely packed fruit and crush into a powder in a ziplock back with a rolling pin. Strain powder in a fine mesh sieve and remove any large pieces.
Recipe by The Baker Chick at