Introduction

These Raspberry Lemon Cookies are a delightful blend of bright citrus and sweet berry flavors, perfect for any occasion. Soft, tender cookies topped with a creamy, tangy frosting make for a treat that’s both refreshing and indulgent.

The image shows 14 heart-shaped cookies on a silver cooling rack placed over a white marbled surface. Each cookie has a smooth layer of frosting on top with three different colors: creamy white, pale pink with tiny red specks, and medium pink with more red specks. The frosting is spread in smooth swirls that follow the heart shape, covering the entire top of each cookie evenly. The cookies are golden-brown around the edges, and the rack holds them in a loose grid pattern with some small gaps between them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1 cup sugar
2 sticks (salted) butter, cold & cut into small chunks
1 egg
1 teaspoon vanilla extract
Zest and juice of 1 lemon
4 oz cream cheese, softened (for frosting)
12 tablespoons butter, softened (for frosting)
2-3 cups powdered sugar (for frosting)
2-3 tablespoons freeze dried raspberry powder (for frosting)
1 tablespoon lemon juice (for frosting)

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a small bowl, stir together the flour and baking powder; set aside.
Step 2: In a large mixing bowl, combine the sugar and lemon zest. Use your hands to rub the zest into the sugar to release the lemon oils.
Step 3: Add the cold butter chunks to the sugar mixture. Using an electric mixer, cream them together until the mixture is fluffy.
Step 4: Beat in the egg, vanilla extract, and lemon juice until the mixture is creamy and well combined.
Step 5: Gradually add the flour mixture and mix on low speed until just combined. The dough will be crumbly.
Step 6: Turn the dough onto a floured surface and knead gently until it comes together into a smooth ball.
Step 7: Roll the dough out to about 1/4 inch thickness. Cut into desired shapes using cookie cutters.
Step 8: Place cut-out cookies onto a lined baking sheet, spacing them 1-2 inches apart. Freeze for 5 minutes to help maintain their shape during baking.
Step 9: Bake the cookies for 10-12 minutes, or until the edges are just beginning to turn golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 10: For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and raspberry powder, then mix in lemon juice until you reach desired consistency. Spread over cooled cookies.

Tips & Variations

Use salted butter as called for, or if using unsalted, add a pinch of salt to balance the flavors.
Freeze-dried raspberry powder can be substituted with finely crushed freeze-dried raspberries for a bit more texture.
For a more intense lemon flavor, add extra lemon zest to the dough or frosting.
Chill the dough longer if you want thicker cookies and easier handling.
Try using different citrus zest like orange or lime for a twist on the flavor.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor. Unfrosted cookies can be stored at room temperature in an airtight container for up to 3 days or frozen for up to 3 months.

How to Serve

The image shows five rows of heart-shaped sugar cookies, each cookie topped with a thick layer of creamy frosting in different shades from the top row to the bottom. The first row features white frosting with a smooth, slightly swirled texture. The second row has a very light pink frosting with tiny speckles. The third row shows a medium pink frosting with similar speckles and a gentle swirl pattern. The fourth row changes to a brighter pink frosting, thicker in texture with visible specks, and the fifth row has a darker, richer pink frosting with a rougher, thicker application. All cookies are laid out neatly on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough, wrap it tightly in plastic wrap, and refrigerate for up to 48 hours before rolling and baking.

What if I don’t have freeze-dried raspberry powder?

If you can’t find freeze-dried raspberry powder, finely crush whole freeze-dried raspberries or use a small amount of raspberry jam mixed into the frosting, but keep in mind it may affect the texture slightly.