Lemon 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
Scale
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
