"I love creating custom sugar cookie sets, French macarons and cookie cakes for all occasions. Basically, anything in the cookie family is my jam!" - Morgan Webber
Ingredients
- 1 Cup salted butter (cold from the fridge, cubed)
- 1 Cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white chocolate syrup (Ghirardelli or Torani are great
- options)
- 1 egg
- 2 teaspoons baking powder
- 3 cups all purpose flour (+ about 1/4 cup for the counter surface
- when rolling)
- 1/2 cup chopped white chocolate
- 1/2 cup freeze dried raspberries (crushed into powder)
Directions
- Preheat oven to 350° F.
- In the bowl of your mixer cream butter and sugar until smooth. It helps to cube the butter so it mixes easier!
- Beat in vanilla extract, white chocolate syrup and egg.
- Add in the baking powder. Mix until combined.
- Slowly add in the flour, one cup at a time, scrapping down the sides if needed. The dough may look crumbly. That’s okay-continue to mix until the dough comes together. The dough will be very stiff. It should not be sticking to the sides! If it’s sticky add a little bit more flour!
- DO NOT CHILL THE DOUGH.
- Take out about half the dough and put it into a smaller bowl and massage the freeze dried raspberry powder into the dough with your hands.
- Add the chopped white chocolate to the remaining dough in the stand mixer and mix on low until combined.
- Lightly flour your work surface and take an equal amount of both the white chocolate and raspberry dough. I like to put the white chocolate dough down first and begin to roll it out then add dollops of the raspberry dough on top and continue rolling to 1/4” thickness.
- Bake at 350 for 8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
- Makes about 24 medium sized (3-3.5”) cookies.