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Recipe Detail Page
Raspberry Sugar Cookie Bars
Spring 2023
This cookie dough uses icing sugar and rubs butter right into the flour, an easy technique that ensures a tender crumb, which is perfect for cutting. To top, an ultrasmooth white chocolate frosting is brightened up with the fresh flavour of raspberries. Bonus: We have three additional flavour/colour variations for the frosting (following this recipe) that are equally delicious!
Makes 16 large or 25 small bars
COOKIE BASE
2 3/4 cups (680 mL) all-purpose flour
1 cup (250 mL) icing sugar
1/2 tsp (2 mL) fine sea salt
1 cup (250 mL) unsalted butter, at room temperature, cubed
1 large egg
1 tsp (5 mL) vanilla extract
FROSTING
1 1/2 bars (each 100 g) Lindt white chocolate, chopped, about 1 cup (250 mL)
1 1/2 cups (375 mL) unsalted butter, at room temperature
1/2 cup (125 mL) icing sugar
1 1/2 cups (375 mL) fresh raspberries
1. For the cookie base, position rack in centre of oven. Preheat to 350°F (177°C). Butter a 9-inch (23-cm) square baking dish. Line bottom with parchment with overhanging edges on two opposing sides.
2. In a stand mixer fitted with paddle, mix flour with sugar and salt on low speed until combined. Add butter and continue mixing until mixture resembles coarse meal, 1 to 2 minutes. Add egg and vanilla, and mix just until a smooth dough forms, about 1 minute. Transfer to prepared pan and press into a smooth, even layer with fingertips. Bake in centre of oven until edges are golden and centre of cookie has just set, about 30 minutes. Transfer to a wire rack and cool completely.
3. For the frosting, bring a pot with 1 inch (2.5 cm) water in the bottom to a boil. Add chocolate to a heatproof bowl, then set on top of pot, ensuring bowl doesn’t touch water. Reduce heat to medium-low. Cook, stirring often, until melted and smooth. Remove bowl from pot and cool 10 minutes.
4. In cleaned bowl of a stand mixer, whisk butter with icing sugar on low speed until combined. Increase speed to medium and continue whisking until smooth, 1 minute. Scrape down sides of bowl. With the motor running, slowly stream in cooled chocolate until combined. Increase speed to medium-high and continue mixing, scraping down sides halfway through, until frosting is very white and fluffy, 6 to 8 minutes.
5. Meanwhile, to make raspberry purée, set a fine-mesh sieve over a medium bowl, then add raspberries. Using a metal spoon or stiff spatula, mash raspberries through the sieve, pressing to release as much liquid as possible, until all fruit is thoroughly mashed through sieve. Discard remaining seeds. Scrape strained raspberry purée into frosting. Whisk on medium speed until mixture is smooth and fully combined, 1 to 2 minutes.
6. Lift cookie base out of pan and transfer to a cutting board. Remove and discard parchment. Drop spoonfuls of frosting over top of cookie. Using a spoon or offset spatula, gently swoosh frosting to cover fully. With a sharp knife, cut into four rows and four columns for 16 large squares or five rows and five columns for 25 smaller squares. (Bars will keep, covered, for up to 3 days.)
Makes 16 large or 25 small bars
PASSION FRUIT FROSTING VARIATION
Replace raspberries with the pulp of 9 ripe passion fruit.
BLACKBERRY FROSTING VARIATION
Replace raspberries with 1 1/2 cups (375 mL) blackberries.
SWIRLED FROSTING VARIATION
Divide frosting into thirds between three small bowls. Leave one bowl plain. Add 1/3 of fruit purée to second bowl and mix. Add remaining 2/3 of fruit purée to third bowl and mix. Drop heaping spoonfuls of frosting in a random pattern over top of cookie until fully covered. Using a spoon or offset spatula, gently swoosh frosting lightly to swirl colours.
