Raspberry + Grapefruit + Passionfruit Sugar Cookies

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Raspberry + Grapefruit + Passionfruit Sugar Cookies

I love Sarah Kieffer’s Neopolitan cookies. These cookies are a fun simple play on the classic sugar cookies. I took Sarah’s Neopolitan cookies and was inspired to add my own flavors. This fruity sugar cookie uses tangy tropical passionfruit, bitter and sweet grapefruit and vibrant juicy raspberry to create a beautiful sunset looking cookie. Tiny bits of passionfruit and raspberry ‘chocolate’ get folded into the dough and melt in the oven to create pockets of fruity liquidy goodness.

These cookies remind me of a warm tropical summer day. What do they remind you of?

Raspberry + Grapefruit + Passionfruit Sugar Cookies

Serving: ~20 cookies

Ingredients:

  • 2 3/4 cups + 2 tablespoons of all purpose flour (345 grams)

  • 3/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 2 sticks of butter, at room temperature (226 grams)

  • 1 3/4 cup of white sugar (350 grams)

  • 1 tablespoon vanilla bean paste

  • 1 egg

  • 1 egg yolk

  • 2 tablespoons of passion fruit flakes, (20 grams)

  • 1 teaspoon grapefruit zest

  • 1/2 cup freeze dried raspberries (12 grams)

  • A few drops of pink, orange and yellow gel food coloring, optional

  • 1/8 cup of Valrhona Passionfruit feves, optional

  • 1/8 cup of Valrhona Raspberry feves, optional

  • 1/4 cup of white sugar (50 grams), for rolling

Method:

  1. Preheat your oven to 350 degrees.

  2. Combine all purpose flour, baking soda, salt and whisk until incorporated. Set aside.

    • 2 3/4 cups + 2 tablespoons of all purpose flour (345 grams)

    • 3/4 teaspoon baking soda

    • 3/4 teaspoon salt

  3. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

    • 2 sticks of butter, at room temperature (226 grams)

  4. Add the sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.

    • 1 3/4 cup of white sugar (350 grams)

    • Note: Scrape the sides of your bowl in between to ensure that everything is combined.

  5. Add vanilla bean paste, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

    • 1 tablespoon vanilla bean paste

    • 1 egg

    • 1 egg yolk

  6. In batches, add the flour mixture to the wet mixture and blend on low speed until just combined.

    • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

  7. Divide the dough equally into 4 portions into 4 separate medium sized bowls. One bowl will be for plain vanilla cookie dough and the other three will be for the raspberry, grapefruit and passionfruit dough.

  8. Grind the passionfruit flakes in a spice grinder or in a mortar pestle until they are fine like powder. Add the passionfruit flakes along with orange food coloring, if using, to one bowl of cookie dough. Incorporate the passionfruit powder and food coloring with your hands or a spoon. If using the passionfruit feves, chop them up finely and fold into the passionfruit cookie dough.

    • 1/8 cup of Valrhona Passionfruit feves, optional

  9. In another bowl of plain cookie dough, add the grapefruit zest and yellow food coloring, if using, and incorporate it with your hands or a spoon.

  10. Pulse the freeze dried raspberries in a spice grinder or in a mortar pestle until fine like powder. Run the powder through a sieve to remove any seeds. Add the sieved raspberry powder and pink food coloring, if using, to the third bowl of cookie dough. If using the raspberry feves, chop them up finely and fold into the raspberry cookie dough.

    • 1/8 cup of Valrhona Raspberry feves, optional

  11. Scoop out 1 tablespoon of each four of the cookie doughs and press them gently with your hands until they all turn into one cookie dough ball.

    • Note: Roll more if you’d like a more marbled look or roll less if you want more defined colors.

  12. Roll each cookie dough ball into the granulated white sugar until fully coated.

    • 1/4 cup of white sugar (50 grams), for rolling

  13. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set. It’s okay if they look slightly under baked in the center, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies.

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool