Save on Pinterest

Chocolate-Raspberry Cutout Cookies

When my daughter, Katie, was 2, the juicy, ripe raspberries in my backyard inspired me to create this cutout cookie. It's become a mother-daughter tradition to pick the raspberries, choose the cutter shapes, cut out the cookies and frost them. —Cindy Beberman, Orland Park, Illinois
  • Total Time
    Prep: 45 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    4 dozen


  • 1 cup unsalted butter, softened
  • 1 cup superfine sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1-1/2 cups frozen unsweetened raspberries, thawed
  • 6 tablespoons butter, softened
  • 4 cups confectioners' sugar
  • Gold and pearl dragees


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, yolk and vanilla. Combine the flour, cocoa, salt, baking powder and cinnamon; gradually add to creamed mixture and mix well.
  • Divide dough in half. Shape each portion into a ball, then flatten into a disk. Wrap in plastic; refrigerate for 1 hour.
  • On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Repeat with remaining dough.
  • Bake at 375° for 6-8 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
  • For frosting, press raspberries through a sieve; discard seeds. In a large bowl, cream butter, confectioners' sugar and raspberry puree until smooth and creamy. Frost and decorate cookies as desired with dragees. Store in an airtight container in the refrigerator.
Nutrition Facts
1 frosted cookie : 128 calories, 6g fat (3g saturated fat), 22mg cholesterol, 39mg sodium, 19g carbohydrate (14g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • lstraube
    Dec 20, 2020

    Love this recipe! I found this dough recipe very easy to roll and the consistency was perfect for cookie cutters. Very happy with the way they turned out. We will decorate them for Christmas with store bought cookie icing.

  • Gee
    Feb 12, 2018

    I agree with the last reviewer that the best part of this recipe was the raspberry icing. My family did not agree that the cookies tasted good; In fact they had an odd tasteless flavor. Perhaps the goal was to downplay the sweetness of the cookies with the icing? I would also leave out the cinnamon.

  • redcow
    Feb 12, 2016

    I baked these cookies today and I will say the best part was the frosting. I added 6 Tbs. flour to the dough to make it stiff enough to handle. I did use margarine, instead of butter. The dough was chilled overnight. I only got 30 cookies and half way through cutting out I switched to a smaller heart shaped cookie cutter so that I would get more cookies. I am not impressed with the flavor of the cookie. I only made half a batch of the frosting, as that is all I needed. I extra raspberry puree that I had I froze in ice cube trays to use for frosting at another time. I will make the frosting again and use on my old standard cutout cookie.

  • brennegm
    Mar 25, 2014

    I made these cookies with my daughter as she wanted to make chocolate cut-out cookies. The cookies were wonderful. We didn't make the frosting from the recipe, but used a similar frosting without the raspberries. My family is asking when we will make them again!