These tender sugar cookies really stand out of the holiday cookie crowd! They're drizzled with white chocolate and topped with raspberries. The combination is sweet, tart, and just right. Best of all, this stunning cooking doesn't require fancy decorating skills!
Mix wet: In a stand mixer fitted with a paddle attachment (or in a large bowl using a hand mixer), beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Add sour cream and beat until well incorporated. Scrape down the sides of the bowl. Add egg and vanilla. Beat until well incorporated.
Mix dry: Whisk together flour, salt, and baking powder in a separate bowl.
Combine: Add dry ingredients to wet ingredients. Mix on low speed, just until combined, scraping down the sides and bottom of the bowl to incorporate any floury bits. (Dough will be soft and fairly sticky.)
Chill dough: Divide the dough into two equal discs. Wrap each tightly in plastic wrap or put in freezer bags. Refrigerate for a minimum of 1 hour (up to 2 days) to allow the dough to firm up.
Preheat: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
Roll dough: On a floured surface, roll one disc of dough until it's ⅛- to ¼-inch (3-6 mm) thick. Use a cookie cutter to cut out 2½-inch (6 cm) circles (or a similar sized shape). Arrange cookies on prepared baking sheets, leaving 1-inch (2.5 cm) of space between cookies.
Bake: Bake one sheet at a time, until the cookies look medium-firm and the edges have set (you're not looking for them to brown), 9 to 11 minutes. Let fully cool on the sheet before removing. Meanwhile, repeat process with remaining dough.
Decorate: Gently melt white chocolate over a double boiler. Either transfer the white chocolate to a parchment piping cone (see how to make one) for piping - or dip a fork into the bowl of melted chocolate, and wave it back and forth over the cookie to drizzle the chocolate. (We used the parchment cone method for the photographs). Use your fingertips to crush the dried raspberries and sprinkle over chocolate, along with dried flowers (if using).
Notes
Storage tips: After decorating, let the white chocolate cool and firm up before transferring cookies to an airtight container or bag.