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Sweet Loren's Chocolate Raspberry Cut-Out Cookies

These Chocolate Raspberry Cut-Out Cookies are the perfect sweet treat to make for Valentine's Day! They're easily made with Sweet Loren's Gluten-Free Fudgy Brownie Cookie Dough then topped with a simple homemade raspberry frosting. Top the cookies with a fresh raspberry and a little chocolate drizzle to make them extra pretty!
Prep Time15 minutes
Cook Time12 minutes
Decorating Time20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: gluten-free
Keyword: chocolate, cut-out cookies, Raspberry, Valentine's Day
Author: Thriving Gluten Free

Equipment

  • Cookie Cutters
  • Stand or Hand Mixer

Ingredients

  • 1 package Sweet Loren's Fudgy Chocolate Cookie Dough

Raspberry Frosting

  • 4 tablespoon Butter softened; use Earth Balance for vegan/dairy-free
  • 1 cup Confectioner's Sugar
  • 2 tablespoon Natural Raspberry Jam

Garnish

  • 1 pint Fresh Raspberries
  • Chocolate Chips use Nestle Allergen Free or Enjoy Life Foods for vegan/dairy-free

Instructions

Cookies

  • Bring cookie dough to room temperature for about 30 minutes or until softened and moldable.
  • Combine all individual portions into one large ball. On a parchment lined cookie sheet, flatten dough to ¼ inch thickness. Keep it thin because if it's thicker, the cookies might lose their shape.
  • Using a cookie cutter, makes shapes with the dough. Take any excess dough and use for more cookies. One package of dough should make about 12-14 cookies.
  • Bake according to package directions and let cool after baking.

Raspberry Frosting

  • Add softened butter to a medium size mixing bowl. Beat until light and fluffy. Add confectioners sugar and raspberry jam. Start slow, then increase speed until everything is well combined and a frosting consistency forms. *This is a small batch frosting recipe, if you are making more than 1 package of cookies, then double the recipe.
  • Spread frosting onto each cookie then top with a fresh raspberry in the center of each cookie.

Chocolate Drizzle

  • Add a couple tablespoons of chocolate chips to a microwave safe bowl or glass measuring cup. Microwave uncovered for 30 second intervals, stirring in between, until chocolate is soft enough to stir. Add 1 teaspoon of oil if you want the chocolate drizzle thinner.
  • Using a spoon or the measuring cup, drizzle the chocolate over the cookies.

Notes

Instead of little heart cookies, you can make one big heart using the cookie dough! Baking time for the large cookie may be a little longer but everything else is the same. 
Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!