Easy Lemon Cookies with Raspberry Frosting Recipe
These Easy Lemon Cookies with Raspberry Frosting offer a delightful combination of zesty lemon-flavored cookies topped with a creamy, tangy raspberry buttercream. Soft, buttery, and perfectly balanced, these large cookies are perfect for any occasion and bring a refreshing fruity twist to classic lemon cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Lemon Cookies
- 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
For the Raspberry Frosting
- 1/2 cup (113g) softened butter
- 1 1/2 cups (165g) confectioners’ sugar
- 1 teaspoon pure vanilla essence
- Pinch of fine sea salt
- 2 to 4 tablespoons powdered raspberries from freeze-dried raspberries (adjust for taste and color)
- 2 to 3 tablespoons whole milk
Instructions
- Prepare the Raspberry Buttercream: In a mixing bowl, beat together softened butter, a pinch of salt, vanilla extract, and confectioners’ sugar until the mixture is smooth and creamy. Add powdered raspberry and milk, mixing well until the frosting reaches a smooth consistency suitable for spreading. 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: In the bowl of a stand mixer, combine softened butter, fine sea salt, vanilla essence, lemon zest, granulated sugar, and confectioners’ sugar. Beat on medium speed for 4-5 minutes until the mixture turns light and fluffy. Add the egg and continue beating for another 2 minutes. Gradually incorporate the all-purpose flour and baking soda, mixing until the dough forms a cohesive ball.
- Shape and Bake the Cookies: Using a 3-tablespoon measure, portion out the dough onto the prepared baking sheets. Roll each portion into a ball with your hands and flatten gently using the back of a floured ¼ cup measuring cup, pressing down 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 the baking sheets.
- Frost and Decorate the Cookies: Once cool, spread about 1 tablespoon of the raspberry buttercream onto each cookie. Decorate with additional toppings as desired. Serve and enjoy your delicious lemon cookies with raspberry frosting!
Notes
- Adjust the amount of powdered raspberry in the frosting to suit your preferred intensity of flavor and color.
- Be sure to fully cool the cookies before frosting to prevent the buttercream from melting.
- For a more intense lemon flavor, consider adding a teaspoon of fresh lemon juice to the dough.
- Store frosted cookies in an airtight container in the refrigerator for up to 3 days.
- To soften powdered raspberries, store freeze-dried raspberries in a sealed container prior to processing to avoid moisture absorption.
Keywords: lemon cookies, raspberry frosting, lemon dessert, homemade cookies, buttercream frosting, easy cookie recipe, citrus cookies
