Raspberry Grapefruit Passionfruit Cookies (Print-Friendly Version)
June brings a burst of color with these soft and chewy sugar cookies, blending raspberry, grapefruit, and passionfruit for bright, fruity flavor. A delightful summer dessert for picnics and celebrations, these fluffy cookies are one to keep handy.
# Ingredients You’ll Need:
→ Dry Ingredients
01 -
2 3/4 cups plus 2 tablespoons all-purpose flour
02 -
3/4 teaspoon baking soda
03 -
3/4 teaspoon salt
→ Creaming Mixture
04 -
2 sticks unsalted butter, at room temperature
05 -
1 3/4 cups granulated sugar
06 -
1 tablespoon vanilla bean paste
07 -
1 large egg
08 -
1 large egg yolk
→ Flavor Additions
09 -
2 tablespoons passion fruit flakes
10 -
1 teaspoon freshly grated grapefruit zest
11 -
1/2 cup freeze-dried raspberries
12 -
1/8 cup Valrhona Passionfruit feves, finely chopped (optional)
13 -
1/8 cup Valrhona Raspberry feves, finely chopped (optional)
→ For Rolling
14 -
1/4 cup granulated sugar
# How to Make It:
01 -
Preheat the oven to 350°F. Line baking sheets with parchment paper.
02 -
Whisk together the all-purpose flour, baking soda, and salt in a medium bowl. Set aside.
03 -
Using a stand mixer or electric mixer, beat the butter on medium speed for 1 minute until fluffy and pale.
04 -
Add 1 3/4 cups granulated sugar to the butter and beat for 2 to 3 minutes until light in color and creamy.
05 -
Add the vanilla bean paste, whole egg, and egg yolk to the butter-sugar mixture. Mix for 2 to 3 minutes until fully combined.
06 -
Gradually add the flour mixture to the wet ingredients, blending on low speed only until just incorporated.
07 -
Grind the passion fruit flakes to a fine powder using a spice grinder or mortar and pestle. Add the powder and optional chopped passionfruit feves to a portion of the cookie dough. Mix until evenly distributed.
08 -
Add freshly grated grapefruit zest to a separate portion of cookie dough, mixing until incorporated.
09 -
Grind freeze-dried raspberries into a fine powder and sift to remove seeds. Add the powder and optional chopped raspberry feves to the third portion of dough, stirring until well blended.
10 -
Scoop 1 tablespoon of each flavored dough. Press portions together to form a single multi-flavored cookie ball.
11 -
Roll each dough ball thoroughly in 1/4 cup granulated sugar to coat.
12 -
Place 5 to 6 balls per baking tray, spacing at least 2 inches apart. Bake for 8 to 9 minutes, or until edges are just set and centers appear slightly under-baked.
13 -
Immediately use a round cutter to nudge cookies into shape while hot. Allow cookies to cool and firm up on the tray.
# Extra Suggestions:
01 -
Allow cookies to cool on baking trays to set their texture and prevent over-baking.
02 -
Use a round cookie cutter to create uniformly shaped cookies while still hot and pliable.
03 -
Finely grinding fruit flakes and freeze-dried berries distributes their flavor evenly in the dough.