Chocolate Cookies with Raspberry Royal Icing
  • 2-1/2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • ½ teaspoon salt
  • 1 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 1 large egg
  • 1-1/2 teaspoon vanilla extract
  • ½ cup raspberry juice from frozen raspberries
  • ¼ cup warm water
  • 5 tablespoons meringue powder
  • ¾ teaspoon cream of tartar
  • 2 pounds powdered sugar
  • 1 tablespoon light corn syrup
  • ½ teaspoon glycerin
  • 1 teaspoon white gel food coloring
  • 1-1/2 teaspoons raspberry emulsion
  1. Use a whisk to combine flour, cocoa powder, espresso powder, and salt.
  2. In a separate bowl, combine butter and sugar, creaming together until light and fluffy. Mix in egg and vanilla.
  3. Add flour mixture to sugar mixture gradually and combine well to create dough.
  4. Separate dough into 2 or 3 sections, wrap, chill overnight.
  5. Preheat your oven to 350.
  6. Roll out and cut dough. Set your cookies on a parchment lined cookie sheet.
  7. Bake for 12 to 16 minutes, rotating at the half way point.
  8. Let cookies cool completely before decorating with raspberry royal icing.
  9. Microwave a bag of frozen raspberries for a short time to soften.
  10. Strain the raspberries over a bowl to separate the juice from the seeds.
  11. Separate out ½ cup of raspberry juice and warm water.
  12. Add meringue powder and cream of tartar. Whisk the mixture for about 30 seconds, getting rid of all lumps.
  13. In a separate large bowl, sift two pounds of powdered sugar.
  14. Add the raspberry mixture to the powdered sugar and mix for about a minute to combine.
  15. Add corn syrup, glycerin, food coloring, and flavorings.
  16. Beat icing on medium for approximately 8 to 10 minutes, until it makes stiff peaks that hold their shape.
  17. Separate icing into smaller bowls, color with gel food coloring, and add water to create the desired icing consistency.
Recipe by sugarkissed at