In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
1 cup unsalted butter, 1 cup granulated sugar
Beat in the egg and vanilla extract until well combined.
1 large egg, 1 teaspoon vanilla extract
In a separate bowl, whisk together the flour, baking powder, and salt.
2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
Use cookie cutters to cut out your desired shapes.
Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the raspberry glaze. In a small bowl, whisk together the powdered sugar, raspberry puree, and lemon juice (if using) until smooth.
1 cup powdered sugar, 2-3 tablespoons raspberry puree, 1/2 teaspoon lemon juice
Once the cookies are completely cool, drizzle or spread the raspberry glaze over each cookie.
Allow the glaze to set before serving. You may want to refrigerate briefly to speed up the setting process.
Enjoy your Raspberry Sugar Cookies!
