Introduction

These easy lemon cookies with raspberry frosting combine bright citrus flavors with a sweet, fruity topping. Soft and tender, they’re perfect for a refreshing treat any time of the year. Plus, the vibrant raspberry buttercream adds a delightful twist that’s sure to impress.

The image shows several round cookies with two layers on top of white marbled parchment paper. Each cookie has a base layer that is light yellow, soft, and slightly crumbly. On top of each base is a thick, swirled layer of smooth pink frosting, looking creamy and light. The center of the frosting on each cookie is topped with a small pile of deep red crumbs, adding a rough texture contrast. One cookie in the middle has a bite taken out of it, showing the texture of the cookie base and frosting more clearly. The whole scene is bright and clean with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (60g) confectioners’ sugar
2 teaspoons pure vanilla essence
1 teaspoon fine sea salt
Fresh zest from 2 lemons
1/2 teaspoon baking soda
1 large egg
3 cups (360g) all-purpose flour
1/2 cup (113g) softened butter (for frosting)
1 1/2 cups (165g) confectioners’ sugar (for frosting)
1 teaspoon pure vanilla essence (for frosting)
Pinch of fine sea salt (for frosting)
2 to 4 tablespoons powdered raspberries from freeze-dried raspberries (use more for stronger taste and color)
2 to 3 tablespoons whole milk

Instructions

Step 1: Prepare the Raspberry Buttercream. In a mixing bowl, beat together butter, a pinch of salt, vanilla extract, and confectioners’ sugar until smooth and creamy. Add raspberry powder and milk, then stir to combine until the mixture is well incorporated and reaches your desired consistency. Set aside for later use.
Step 2: Preheat your oven to 350°F (175°C). Line two greased baking sheets with parchment paper to ensure even baking and prevent sticking.
Step 3: Prepare the Cookie Dough. In the bowl of a stand mixer, combine butter, salt, vanilla extract, lemon zest, granulated sugar, and confectioners’ sugar. Beat on medium speed until light and fluffy, about 4-5 minutes. Add the egg and beat for another 2 minutes. Gradually add flour and baking soda, mixing until the dough forms a cohesive ball.
Step 4: Shape and Bake the Cookies. Portion out the dough using 3 tablespoons for each cookie, rolling into balls. Flatten each ball by pressing the center with the back of a floured ¼ cup measuring cup. Bake for 12 minutes until the bottoms are lightly golden. Remove and cool completely before frosting.
Step 5: Frost and Decorate the Cookies. Once cooled, spread about 1 tablespoon of raspberry buttercream onto each cookie. Decorate as desired and serve.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon juice to the dough, but reduce salt slightly to balance acidity.
Use fresh raspberries blended and strained if you don’t have powdered raspberries; reduce milk slightly to keep frosting firm.
Chill the dough for 30 minutes before baking to help the cookies keep their shape.
Try adding a sprinkle of coarse sugar on top before baking for a subtle crunch.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. If refrigerated, keep frosting-covered cookies in a sealed container for up to 5 days. Bring to room temperature before serving or warm briefly in the microwave for a soft texture.

How to Serve

The image shows several round sugar cookies with one thick layer of very soft-looking pink frosting swirled on top. The frosting has a smooth, creamy texture with a rich rose color, and is sprinkled with a fine, darker red crumbly powder in the center that adds a rough texture contrast. One cookie in the middle has a bite taken out, revealing a pale yellow, slightly crumbly cookie base underneath the frosting. The cookies are placed on a crumpled sheet of white parchment paper that lies on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the frosting ahead of time?

Yes, the raspberry buttercream can be made a day ahead. Store it covered in the refrigerator and bring to room temperature before using. Give it a quick stir to restore creaminess.

Can I use fresh lemon juice instead of zest?

While zest is preferred for intense lemon flavor and aroma, you can add up to a tablespoon of fresh lemon juice to the dough. This will make the cookies moister and slightly tangier, but avoid adding too much to prevent altering the dough consistency.