Introduction

These Easy Lemon Cookies with Raspberry Frosting combine bright, citrusy lemon flavors with a sweet-tart raspberry topping. They’re quick to prepare and perfect for any occasion where you want a dessert that both looks and tastes delightful.

Lemon Cookies with Raspberry Frosting Recipe - Recipe Image

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
Zest from 2 lemons (freshly zested for best flavor)
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, a pinch of salt, vanilla essence, and confectioners’ sugar in a mixing bowl until smooth and creamy. Add powdered raspberries and milk, then stir until well combined and desired consistency is reached. Set aside.
Step 2: Preheat your oven to 350°F (175°C) and line two greased baking sheets with parchment paper to prevent sticking and ensure even baking.
Step 3: In a stand mixer bowl, combine 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 beat for another 2 minutes. Gradually add flour and baking soda, beating until the dough forms a cohesive ball.
Step 4: Portion dough using 3 tablespoons per cookie. Roll each portion into a ball and flatten slightly with the back of a floured ¼ cup measuring cup. Bake for 12 minutes or until bottoms are just golden. Cool completely on a wire rack.
Step 5: Once cooled, spread about 1 tablespoon of raspberry buttercream on each cookie. Decorate as desired, then serve and enjoy.

Tips & Variations

If you only have salted butter, reduce added salt by ¼ teaspoon per stick.
Substitute lemon zest with 2 teaspoons of lemon extract if needed, but fresh zest gives better flavor.
For gluten-free cookies, use a 1:1 gluten-free flour blend with xanthan gum.
Use freeze-dried strawberries instead of raspberries for frosting, or swap in raspberry jam adjusting milk to maintain consistency.
Make sure all ingredients are at room temperature to get a tender cookie texture.
Sift confectioners’ sugar and powdered raspberries when making frosting to avoid lumps.

Storage

Store cookies in an airtight container at room temperature for up to 3 days, placing wax paper between layers to keep frosting intact. In warm kitchens, refrigerate to prevent the frosting from softening. Refrigerated cookies last up to a week. Cookie dough can be frozen for up to 3 months; freeze dough balls on a sheet before transferring to bags. Bake straight from frozen, adding 1-2 minutes to baking time. For best results, make frosting fresh before serving.

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 about ¼ teaspoon per stick of butter to avoid oversalting.

What if I don’t have freeze-dried raspberries for the frosting?

You can substitute freeze-dried strawberries or use raspberry jam. If using jam, reduce the milk in the frosting to maintain the right consistency.

Lemon Cookies with Raspberry Frosting Recipe

Print Recipe

★★★★★

4.6 from 111 reviews

These Easy Lemon Cookies with Raspberry Frosting combine bright, citrusy lemon flavors with a sweet-tart raspberry buttercream, creating a delicious and visually appealing treat perfect for birthdays, parties, or anytime you want a quick, refreshing dessert. Made with natural ingredients and simple preparation, these cookies offer a perfect balance of flavors and a tender, melt-in-your-mouth texture.

Author: Dana
Prep Time: 20-30 minutes
Cook Time: 12-15 minutes
Total Time: 32-45 minutes
Yield: About 18 large cookies (using 3 tbsp dough per cookie) 1x
Category: Dessert
Method: Baking
Cuisine: American

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)
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 (freeze-dried)
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 salt, vanilla extract, and confectioners’ sugar until smooth and creamy. Add powdered raspberries and whole milk, stirring until fully combined and the frosting reaches your desired consistency. Set aside.
Preheat the Oven and Prepare the Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and grease lightly to prevent sticking.
Prepare the Cookie Dough: In a stand mixer bowl, combine softened butter, fine sea salt, vanilla essence, lemon zest, granulated sugar, and confectioners’ sugar. Beat at medium speed for 4 to 5 minutes until the mixture is light and fluffy. Add the egg and beat for an additional 2 minutes. Gradually add all-purpose flour and baking soda, mixing until a cohesive dough ball forms.
Shape and Bake the Cookies: Using 3 tablespoons of dough per cookie, portion out onto prepared baking sheets. Roll each scoop into a ball, then flatten gently using the back of a floured ¼ cup measuring cup. Bake in the preheated oven for about 12 minutes or until the cookie bottoms are just golden. Remove and cool completely on wire racks.
Frost and Decorate the Cookies: Once cooled, spread approximately 1 tablespoon of raspberry buttercream on each cookie. Decorate as desired with additional toppings or leave as is. Serve and enjoy!

Notes

Use room temperature butter and eggs for best texture; cold ingredients can make cookies tough.
Mix flour into the dough just until combined to prevent dense cookies.
Make sure to zest only the yellow part of lemons to avoid bitterness.
Sift confectioners’ sugar and powdered raspberries before mixing to get smooth frosting without lumps.
Cookie dough can be frozen for up to 3 months shaped into balls; add 1-2 minutes to bake time when ready to use.
Store baked cookies in an airtight container with wax paper between layers to avoid frosting sticking; keep at room temperature for up to 3 days or refrigerate for up to a week.
For gluten-free option, substitute flour with a good quality gluten-free flour blend containing xanthan gum.
If needed, replace freeze-dried raspberries with freeze-dried strawberries or raspberry jam (adjust milk in frosting accordingly).
If using salted butter, reduce added salt by ¼ teaspoon per stick used.

Keywords: lemon cookies, raspberry frosting, lemon raspberry cookies, easy cookie recipe, citrus cookies, fruit frosting, birthday cookies, quick dessert