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.