Raspberry Sprinkle Cookie Recipe

Raspberry Sprinkle Cookies with a cup of tea.

Raspberry Sprinkle Cookie Recipe

This Raspberry Cookie Recipe is sure to be a favorite. These buttery cookies are covered in the prettiest pastel sprinkles and in every bite, you will find a surprise raspberry filling.

Course Cookie

Cuisine American

Prep Time 40

Cook Time 10

chill time 30

Total Time 1 10

Servings

Calories 147kcal

Author Jere' Cassidy

Equipment

Ingredients

¾ cup butter room temperature
1 cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
1 egg
2 egg yolks
2 teaspoons vanilla
2 ½ cups AP flour
¼ teaspoon LorAnn Raspberry Flavoring or use 1 teaspoon of raspberry extract
pink food coloring
5 ounces pastel colored nonpareil sprinkles

Instructions

Make the dough

In a large mixing bowl, or the bowl of a stand mixer with the paddle attachment, beat the room temperature butter until fluffy on medium speed.
Add the sugar, baking powder and salt; mix on medium speed until combined.
Mix in the egg, egg yolks, and vanilla until combined, scraping the sides of the bowl.
Mix in the flour on low speed until combined, forming a soft dough.
Remove ¾ cup of the dough to a small bowl and add the pink food coloring and the LorAnn's flavoring. Mix well to incorporate.
When adding the food coloring do so in small amounts until you get the desired color.
Chill both doughs for a half hour.

Set the oven and get your cookie sheets ready

Heat the oven to 375° degrees F. and place parchment paper on two baking sheets.
Fill a medium-sized bowl with the sprinkles. It needs to be something big enough to roll the dough balls around and also to keep the sprinkles from flying out.

Forming the cookie dough balls

Measure out 1 tablespoon of butter dough and make 25 balls. Then measure out 1 teaspoon of the raspberry flavored dough into 25 1 inch balls.
Adjust the size of the dough balls to get 25 from each dough, sometimes you have to pinch dough from some oversized balls to make enough.
Flatten the butter-flavored dough and place a raspberry dough ball in the center and mold the dough around it to make a nice round ball.
Roll the ball in the nonpareil sprinkles and place them on a parchment-lined baking sheet.
For the sprinkles to stick to the dough balls you need to roll the balls in the sprinkles immediately while the balls are warm and a bit sticky.
Bake for 10 - 11 minutes, when done move the cookies to a wire rack to cool.

Storing and freezing the cookies

Store the cookies in an airtight container for up to 5 days. You can also freeze these cookies by placing them in a freezer container for up to three months.

Notes

I use flavoring oils because they have a more concentrated flavor, but you can also substitute raspberry extract in this recipe.

This is the raspberry oil I use.

These are the pastel nonpariel sprinkles I use.

Try these other One Hot Oven favorite sprinkle cookies that have different flavorings inside.

Nutrition