Lemon Cookies with Raspberry Frosting Recipe

Introduction

Brighten your day with these delightful lemon cookies topped with tangy raspberry frosting. The combination of zesty lemon and sweet raspberry creates a fresh, flavorful treat that’s perfect for any occasion.

Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 cup butter (room temperature)
• 1 cup granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon lemon zest (yellow part only)
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1/4 cup raspberry powder
• 2-4 tablespoons milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a stand mixer, cream together the room temperature butter and granulated sugar until light and fluffy.
3. Step 3: Add vanilla extract, lemon zest, and salt. Then incorporate the egg and mix until aromatic.
4. Step 4: Gradually add the flour and baking soda, mixing just until combined to avoid overmixing.
5. Step 5: Portion out 3 tablespoons of dough for each cookie, roll into balls, and flatten gently on the baking sheets.
6. Step 6: Bake the cookies for about 12 minutes, or until the edges are lightly golden.
7. Step 7: To make the frosting, beat butter and powdered sugar until smooth. Add raspberry powder and milk, adjusting milk to reach desired consistency.
8. Step 8: Allow cookies to cool completely, then frost each with about 1 tablespoon of raspberry frosting.

Tips & Variations

• For extra lemon flavor, add a teaspoon of fresh lemon juice to the frosting.
• Use fresh raspberries blended into a puree instead of raspberry powder for a more natural frosting.
• Store cookie dough in the refrigerator for up to 24 hours before baking for a more developed flavor.

Storage

Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week. Let refrigerated cookies come to room temperature before serving for the best texture. You can also freeze unfrosted cookies for up to 3 months and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice instead of lemon zest?

Lemon zest provides essential oils that deliver more intense flavor than juice. You can add a small amount of lemon juice, but for the best lemony taste, it’s recommended to use zest.

How do I make the frosting thicker or thinner?

To thicken the frosting, add more powdered sugar a little at a time. To thin it out, add milk gradually until you reach the desired consistency.

Lemon Cookies with Raspberry Frosting Recipe

Print Recipe

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4.5 from 105 reviews

Brighten your day with these delightful Lemon Cookies topped with a tangy Raspberry Frosting. Soft and tender lemon-flavored cookies are complemented perfectly by a smooth, sweet raspberry frosting that adds both flavor and color. Perfect for afternoon tea or as a cheerful treat anytime.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies

• 2 1/4 cups all-purpose flour
• 3/4 cup butter, room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon lemon zest (yellow part only)
• 1 teaspoon vanilla extract

Raspberry Frosting

• 2 cups powdered sugar
• 1/4 cup raspberry powder
• 2–4 tablespoons milk (adjust for desired consistency)

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a stand mixer, beat the room temperature butter and granulated sugar together until light and fluffy, which helps incorporate air for a tender cookie.
3. Add Flavorings and Egg: Mix in the vanilla extract, lemon zest, and salt. Then add the egg and continue mixing until the mixture is aromatic and well combined.
4. Combine Dry Ingredients: Gradually add the all-purpose flour and baking soda to the wet mixture. Mix just until combined to avoid overworking the dough, which can make cookies tough.
5. Shape Cookies: Scoop about 3 tablespoons of dough for each cookie. Roll into balls and gently flatten to prepare for even baking.
6. Bake Cookies: Place the shaped dough on the lined baking sheets and bake for approximately 12 minutes, or until the edges turn lightly golden.
7. Prepare Frosting: While the cookies bake and cool, beat butter with powdered sugar until smooth. Stir in raspberry powder and add milk gradually, adjusting to achieve a spreadable frosting.
8. Cool and Frost: Allow the cookies to cool completely on a wire rack. Then spread about 1 tablespoon of raspberry frosting on each cookie for a tangy, sweet finish.

Notes

• Use room temperature butter and egg for better mixing and texture.
• Only zest the yellow part of the lemon to avoid the bitterness of the white pith.
• Adjust the milk amount in the frosting to reach your preferred consistency.
• Store cookies in an airtight container to maintain freshness.
• If raspberry powder is not available, freeze-dried raspberry powder or finely crushed freeze-dried raspberries can be used.

Keywords: lemon cookies, raspberry frosting, lemon zest, baked cookies, tangy frosting, sweet treats, dessert recipes