Happy National Sugar Cookie Day!

My world has been crazy. Buying and moving to a new house, and getting the old house ready for new tenants. There hasn’t been much time for baking. But things are about to change. I have a dream kitchen and I’m so ready to create again.

I’m craving something sweet and raspberries are just starting to ripen on the vine. So, naturally I’m going to be putting the two together into an amazing cookie.

My sugar cookie recipe can be found (here). Just top the cooled cookies with the sour cream butter cream frosting and fresh raspberries.

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And an easy twist to my butter cream frosting.

Sour Cream Butter Cream frosting

1/2 cup sour cream

1/2 cup soft butter

1 tsp vanilla extract

3 3/4 cup powdered sugar

Cream together the butter and the sour cream, adding the vanilla once the mixture is smooth. Add the powdered sugar slowly, stopping the mixer before each addition. Cream together on medium speed for 2-3 minutes or light and fluffy. Top your sugar cookie with the frosting and then add the fresh raspberries. Yum.

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Happy baking!

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