Ingredients

2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour

1/4 teaspoon table salt

1/2 teaspoon baking powder

12 tablespoons (170g) unsalted butter, cold, cut in pats

3/4 cup (170g) sour cream

Granulated sugar, for rolling the dough

1/2 cup (15g) freeze-dried raspberries, lightly crushed

1/2 cup (57g) confectioners’ sugar

2 1/4 cups (255g) confectioners’ sugar, sifted

2 tablespoons (39g) light corn syrup or dark corn syrup

3 to 4 tablespoons (43g to 57g) seedless raspberry purée

Instructions

Step 1: To make the dough, combine the flour, salt, and baking powder in the bowl of a stand mixer fitted with a paddle attachment (or use an electric beater). With the mixer on low speed, add the cold butter pats one at a time until incorporated and the pieces are about the size of a dime. Add the sour cream and mix just until the dough comes together.

Step 2: Turn the dough onto a lightly floured parchment sheet and pat it into a 4″ x 12″ rectangle. Fold the dough in thirds like a letter, then roll over it with a rolling pin to seal and flatten slightly. Divide the dough in half, wrap each piece in plastic, and refrigerate for at least 1 hour or up to overnight.

Step 3: For the filling, combine the freeze-dried raspberries and 1/2 cup confectioners’ sugar in a food processor, pulsing until powdered. Pass the mixture through a fine-mesh strainer to remove seeds and set aside.

Step 4: Sprinkle a work surface generously with granulated sugar. Place one dough piece on it, sprinkle the top with sugar, and roll it into a 14″ x 7″ rectangle. Evenly sprinkle half of the filling over the dough and gently pat it in. Roll the dough up from both long edges toward the center to form two logs that meet in the middle. Wrap tightly in plastic and freeze for at least 1 hour or overnight. Repeat with the remaining dough and filling.

Step 5: Preheat the oven to 425°F and line two baking sheets with parchment paper.

Step 6: Remove the dough logs from the freezer and let sit at room temperature for 10 minutes. Slice each log into 1/3″ pieces and place on the prepared baking sheets, spacing 1″ apart. Bake for 9 minutes until edges begin to color. Remove from oven and cool on a rack for 2 minutes.

Step 7: After cooling briefly, carefully flip each cookie and return to the oven. Bake for an additional 3 to 5 minutes, watching closely to prevent burning. Remove and let cool completely before glazing.

Step 8: To prepare the glaze, whisk together the sifted confectioners’ sugar, corn syrup, and 3 tablespoons raspberry purée until smooth. Add more purée if needed to reach a honey-thick consistency. Dip each cooled cookie into the glaze and place on a rack over parchment to let the glaze set until dry and firm.

Step 9: Store the cookies in an airtight container at room temperature for several days or freeze for longer storage.

Tips & Variations

Lightly crushing the freeze-dried raspberries helps release their flavor without adding extra moisture.

Use seedless raspberry purée or strain your purée to keep the glaze smooth and prevent seeds from sticking.

For a twist, try substituting lemon zest in the filling for a citrus note.

Make sure to chill the dough well; this helps with easier rolling and better flaky texture.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 24 hours or frozen for longer storage before shaping and baking.

What if I don’t have freeze-dried raspberries?

You can substitute with finely crushed dried raspberries or omit them entirely, though this will reduce the raspberry flavor in the filling.

Dessert

Mini Raspberry Palmiers Recipe

Introduction