Lemon Cookies with Raspberry Frosting Recipe
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.
- 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
