Lemon Cookies with Raspberry Frosting Recipe
Introduction
These easy lemon cookies topped with raspberry frosting combine bright, citrusy flavors with sweet-tart fruitiness for a delightful treat. Perfect for any occasion, they come together quickly and offer a fresh, natural taste that’s hard to resist.
Ingredients
- For the cookies:
- 1 cup unsalted butter (softened to room temperature)
- 1 large egg
- 1 cup granulated sugar
- 1 tsp fine sea salt
- 1/2 cup confectioners’ sugar
- 3 cups all-purpose flour
- 2 tsp vanilla essence
- Zest from 2 lemons (freshly zested)
- 1/2 tsp baking soda
- For the raspberry frosting:
- 1/2 cup butter (softened, not melted)
- 2 to 4 tbsp powdered raspberries
- 1 pinch fine sea salt
- 1 1/2 cups confectioners’ sugar
- 2 to 3 tbsp whole milk
- 1 tsp vanilla essence
Instructions
- Step 1: Prepare the Raspberry Buttercream by beating together butter, salt, vanilla essence, and confectioners’ sugar until smooth and creamy. Add powdered raspberries and milk, stirring until well combined. Set aside.
- Step 2: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or grease them to prevent sticking.
- Step 3: In a stand mixer bowl, beat butter, salt, vanilla essence, lemon zest, granulated sugar, and confectioners’ sugar on medium speed until light and fluffy, about 4-5 minutes. Add the egg and beat for another 2 minutes.
- Step 4: Gradually add flour and baking soda, mixing just until the dough forms a cohesive ball. Avoid overmixing to keep cookies tender.
- Step 5: Using 3 tablespoons for each cookie, portion the dough onto the baking sheets. Roll each portion into a ball, then flatten with the back of a floured ¼ cup measuring cup.
- Step 6: Bake the cookies for 12 minutes until the bottoms are lightly golden. Remove and allow to cool completely on a wire rack before frosting.
- Step 7: Spread about 1 tablespoon of raspberry buttercream onto each cooled cookie. Decorate as desired, then serve and enjoy.
Tips & Variations
- For a dairy-free option, substitute butter with a plant-based baking butter and use almond or oat milk in the frosting.
- If fresh lemon zest isn’t available, 2 teaspoons of lemon extract can be used, though the flavor will be less vibrant.
- Freeze-dried strawberries can replace raspberries for a different but still delicious frosting flavor.
- To avoid tough cookies, mix the dough just until the flour disappears and use room temperature ingredients.
- Sifting the confectioners’ sugar and powdered fruit before mixing ensures a smooth, lump-free frosting.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. Place wax paper between layers to protect the frosting. In warm conditions, refrigerate to keep frosting firm for up to a week. Cookie dough can be frozen for up to 3 months; freeze shaped dough balls on a tray, then transfer to a freezer bag. Add a minute or two to baking time when using frozen dough. Prepare frosting fresh for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter but reduce the added salt in the recipe by ¼ teaspoon per stick of butter to balance the flavor.
How do I prevent the frosting from becoming lumpy?
Sifting both the confectioners’ sugar and powdered raspberries before mixing helps prevent lumps and gives the frosting a smooth, creamy texture.
PrintLemon Cookies with Raspberry Frosting Recipe
These Easy Lemon Cookies with Raspberry Frosting combine bright, citrusy lemon-flavored cookies with a sweet-tart raspberry buttercream, creating a perfectly balanced and visually appealing treat. Quick to prepare and made with natural ingredients like fresh lemon zest and powdered freeze-dried raspberries, these cookies offer a delightful burst of flavor and are ideal for birthdays, parties, or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 24 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies
- 1 cup unsalted butter (softened to room temperature)
- 1 large egg
- 1 cup granulated sugar
- 1 tsp fine sea salt
- 1/2 cup confectioners’ sugar
- 3 cups all-purpose flour (King Arthur recommended)
- 2 tsp vanilla essence (Nielsen-Massey brand recommended)
- Zest from 2 lemons (freshly zested)
- 1/2 tsp baking soda
For the Raspberry Frosting
- 1/2 cup butter (softened, not melted)
- 2 to 4 tbsp powdered freeze-dried raspberries
- 1 pinch fine sea salt
- 1 1/2 cups confectioners’ sugar
- 2 to 3 tbsp whole milk
- 1 tsp vanilla essence
Instructions
- Prepare the Raspberry Buttercream: In a mixing bowl, beat together softened butter, a pinch of sea salt, vanilla extract, and confectioners’ sugar until smooth and creamy. Add the powdered raspberries and milk, stirring until well combined and the frosting reaches desired consistency. Set aside for later use.
- Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Grease two baking sheets and line them with parchment paper to prevent sticking and ensure even baking.
- Prepare the Cookie Dough: Using a stand mixer, combine softened butter, salt, vanilla essence, lemon zest, granulated sugar, and confectioners’ sugar. Beat on medium speed for 4-5 minutes until light and fluffy. Add the egg and continue beating for another 2 minutes. Gradually add flour and baking soda, mixing just until a cohesive dough ball forms, avoiding overmixing to keep the cookies tender.
- Shape and Bake the Cookies: Portion 3 tablespoons of dough per cookie and roll into balls with your hands. Place the dough balls on prepared baking sheets spaced apart. Flatten each cookie gently using the back of a floured ¼ cup measuring cup by pressing down in the center. Bake in the preheated oven for 12 minutes or until the bottoms are just golden. Remove from oven and allow cookies to cool completely on wire racks.
- Frost and Decorate the Cookies: Once cookies are fully cooled, spread about 1 tablespoon of raspberry buttercream on top of each cookie. Decorate with additional toppings if desired, then serve and enjoy your bright, flavorful treats.
Notes
- Use room temperature butter and eggs to ensure even mixing and tender cookies.
- Do not overmix the dough after adding flour to prevent tough cookies.
- For best lemon flavor, zest only the yellow part, avoiding the bitter pith.
- Sift confectioners’ sugar and powdered raspberries before making frosting for smooth results.
- The dough can be made ahead, shaped into balls, frozen for up to 3 months, and baked directly with slightly longer baking time.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
- If using salted butter, reduce added salt by ¼ teaspoon per stick of butter.
- Substitute gluten-free flour 1:1 to make gluten-free cookies; use plant-based butter for dairy-free option.
- For frosting variation, use freeze-dried strawberries or raspberry jam (reduce milk accordingly).
Keywords: lemon cookies, raspberry frosting, lemon raspberry cookies, citrus cookies, homemade cookies, party cookies, easy dessert, buttercream frosting, freeze-dried raspberries
