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Welcome to Cookie of the Month (welcome, welcome, welcome, welcome)! June’s creation is a “She’s the Man” carnival-inspired Blue Raspberry Icee Cookie. Aka, it’s a thick + chewy sugar cookie frosted with blue raspberry frosting, topped with a striped candy, and served chilled. Beckham eats ‘em all the time.
June’s Cookie of the Month
The Cookie: Blue Raspberry Icee Cookies
Okay, yes, Icee inspired cookies sound a little weird. But you can trust me, because when it comes to baking…I’ve got a lifetime of knowledge. This recipe takes my soft, thick, and chewy sugar cookies and tops them with a creamy blue raspberry frosting, some sanding sugar, and a striped licorice stick. Best served chilled, you’re going to take these and eat them – eat the crap outta them.
The Movie: “She’s The Man”
Amanda Bynes + Channing Tatum + Soccer + …Shakespeare??? If you haven’t seen this one, get ready to laugh your way through this iconic early 2000’s romcom. (Heavy emphasis on the com).
The Activity: Pick Up Soccer Game
You’ve proven your skills in the kitchen, now it’s time to prove your skills on the field! Gather your friends, pound some Blue Raspberry Icee Cookies, laugh yourselves silly during the movie, and see what you’ve got during a little pick up soccer match. Bonus points if you blast a little All-American Rejects while you play. (I’m so there, it’s insane.)
Ingredients in Blue Raspberry Icee Cookies
You can find exact quantities and directions in the recipe card below.
Sugar Cookie Base
- Salted butter, softened – I use salted butter in all of my bakes. You can substitute unsalted butter and add a pinch of salt, if needed.
- Granulated sugar – We only use granulated sugar in this cookie to give it a textbook sugar cookie flavor.
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder – This is going to help the cookie puff up slightly.
Blue Raspberry Buttercream
- Salted butter softened – Again, salted butter.
- Powdered sugar
- Blue raspberry torani syrup – This is how we attain the perfect Blue Raspberry flavor for these cookies.
- Striped licorice candies – This is 100% for optics, but I think they make the perfect little ‘straw’ for these slushie cookies.
How to Make Blue Raspberry Sugar Cookies
- Preheat your oven to 350° F (180° C). Line a cookie sheet with parchment paper or a silicone liner. Set aside.
- Cream together the butter and sugar with either an electric hand mixer or stand mixer for 1 minute until light and fluffy.
- Scrape the sides of the bowl and add in the eggs and vanilla extract. Mix until combined.
- Add in the flour and baking powder, mix until a soft dough forms.
- Portion out your dough using 3 tbsp of dough for each cookie. Roll into a ball and then flatten just slightly. Place on the prepared cookie sheet and repeat with remaining dough. The cookies will expand and spread while baking.
- Bake at 350°F (180°C) for 9-11 minutes, the cookies will spread and puff up and the centers will no longer look wet in the center when the cookies are ready to come out of the oven. Pull them out before they turn brown.
- Allow the cookies to cool completely on the pan.
- Once the cookies are completely cool, make the frosting.
- To make the Blue Raspberry buttercream: slowly cream the salted butter until smooth.
- Add in 1/2 cup of powdered sugar at a time, alternating with a little bit of the torani syrup to bring the mixture together. You will mix until the powdered sugar is fully incorporated into the butter before adding more in. Repeat this step until all of the powdered sugar and torani syrup is added and mixed in. Mix thoroughly.
- To assemble the cookies, spread a generous amount of the blue raspberry buttercream onto the chilled cookie.
- Top with a sprinkle of granulated sugar and a licorice ‘straw’.
- Serve chilled.
- Store in the fridge for up to 5 days or they can be frozen for up to 3 months.
What is Cookie of the Month Club?
A new feature of 2025, the Cookie of the Month Club features a BRAND NEW (likely themed, guaranteed delicious) cookie recipe for each month, a movie to watch while eating said cookie, and an activity to go along with the fun!
Sad you missed out on the first couple of months? You can catch up here!
Storing Blue Raspberry Cookies
Because we serve these cookies chilled, you will want to store them in an airtight container in the fridge for up to 5 days. You can also store them in the freezer for up to 3 months and let them thaw slightly before serving.
Summer Faves
Blue Raspberry Icee Cookie (Cookie of the Month)
Ingredients
Sugar Cookie Base
- 3/4 cup (166g) salted butter, softened
- 3/4 cup (173g) granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 1/3 cups (354g) all-purpose flour
- 1 1/2 tsp baking powder
Blue Raspberry Buttercream
- 1/4 cup (56g) salted butter softened
- 1 1/2 cups (161g) powdered sugar
- 2/3 cup Blue raspberry Torani syrup
- Striped licorice candies
Instructions
- Preheat your oven to 350° F (180° C). Line a cookie sheet with parchment paper or a silicone liner. Set aside.
- Cream together the butter and sugar with either an electric hand mixer or stand mixer for 1 minute until light and fluffy.
- Scrape the sides of the bowl and add in the eggs and vanilla extract. Mix until combined.
- Add in the flour and baking powder, mix until a soft dough forms.
- Portion out your dough using 3 tbsp of dough for each cookie. Roll into a ball and then flatten just slightly. Place on the prepared cookie sheet and repeat with remaining dough. The cookies will expand and spread while baking.
- Bake at 350°F (180°C) for 9-11 minutes, the cookies will spread and puff up and the centers will no longer look wet in the center when the cookies are ready to come out of the oven. Pull them out before they turn brown.
- Allow the cookies to cool completely on the pan.
- Once the cookies are completely cool, make the frosting.
- To make the Blue Raspberry buttercream: slowly cream the salted butter until smooth.
- Add in 1/2 cup of powdered sugar at a time, alternating with a little bit of the torani syrup to bring the mixture together. You will mix until the powdered sugar is fully incorporated into the butter before adding more in. Repeat this step until all of the powdered sugar and torani syrup is added and mixed in. Mix thoroughly.
- To assemble the cookies, spread a generous amount of the blue raspberry buttercream onto the chilled cookie.
- Top with a sprinkle of granulated sugar and a licorice ‘straw’.
- Serve chilled.
- Store in the fridge for up to 5 days or they can be frozen for up to 3 months.
My grandson loves the Crumble Cookies. BUT he loves Bluey, so his birthday is next month and I’m going to make him “Bluey” cookies. Reminds me of my daughters and the Smurf’s blue ice cream!
Another hit from you!! You are the best!!
Amazing. So easy to make and better than the originals!