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  • Heart Shaped Sugar Cookies

    Hello Friends! I have made the yummiest raspberry lemon sugar cookies and I would love to share them with you.

    Cookie Ingredients:

    3 cups of all-purpose flour
    2 teaspoons of baking powder
    1 cup of sugar
    2 sticks of soften butter
    1 egg
    1 teaspoons of vanilla extract
    zest of 1 whole lemon
    juice of 1 whole lemon


    1. Preheat oven to 350F. Line two large baking sheets with parchment paper.
    2. In a bowl, mix the flour and baking powder and set aside. – I also added 2 scoops of collagen peptides.
    3. In a separate bowl mix together the sugar and lemon zest. Use your fingers to work the lest into the sugar, releasing all the oils.
    4. Add the butter, and use a mixer to mix until fluffy. Add the egg, vanilla and lemon juice and mix until creamy.
    5. Add the flour mixture and mix on low until combined. Dough will be crumbly.
    6. Turn dough onto a floured surface and knead until dough comes together.
    7. Roll dough to 1/4 inch thick and cut using heart shaped cookie cutters. Place hearts on baking sheet (1 inch apart) and freeze for five minutes before baking.
    8. Bake each batch for 15 minutes. Allow time to cool before icing.

    Frosting Ingredients

    3 cups of powdered sugar
    1/2 cup of butter or margarine
    1 1/2 teaspoons of vanilla extract
    2 tablespoons of milk
    1/2 cup of frozen raspberries

    1. In a medium bowl, using a mixer, mix together the powdered sugar and butter on a low speed.
    2. Stir in the vanilla, milk and raspberries.
    3. Mix until the frosting is smooth and spreadable.

    Tip: To ice cookies, put icing in a small bowl and microwave for 30-40 seconds until icing is semi melted. Dip cookies face down in the bowl to achieve a smooth icing topping.



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