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Raspberry Lemon Cookies Recipe

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★★★★★

4.8 from 76 reviews

These Raspberry Lemon Cookies are a delightful blend of tangy lemon and sweet raspberry flavors baked into soft, buttery cookies. Topped with a creamy raspberry-lemon frosting, they make a perfect treat for any occasion, combining fresh citrus zest with vibrant freeze-dried raspberry powder for a burst of flavor and color.

Ingredients

Scale

For the Cookies:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup sugar
  • 2 sticks (salted) butter, cold & cut into small chunks (1 cup / 226 g)
  • 1 egg
  • 1 teaspoon vanilla extract
  • Zest and juice of 1 lemon

For the Frosting:

  • 4 oz cream cheese, softened
  • 12 tablespoons butter, softened (1 1/2 sticks or 170 g)
  • 2–3 cups powdered sugar
  • 2–3 tablespoons freeze dried raspberry powder
  • 1 tablespoon lemon juice

Instructions

  1. Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a small bowl, combine the all-purpose flour and baking powder. Set this mixture aside for later use.
  2. Flavor the Sugar: In a large mixing bowl, add the sugar and lemon zest. Use your hands to rub the zest into the sugar thoroughly, releasing the lemon oils to infuse the sugar with citrus flavor.
  3. Cream Butter and Sugar: Add the cold, chunked butter to the bowl with the scented sugar. Using an electric mixer, cream them together until the mixture is light and fluffy. This aerates the butter and combines the flavors well.
  4. Add Wet Ingredients: Mix in the egg, vanilla extract, and lemon juice until the mixture is creamy and well incorporated, ensuring even distribution of all flavors.
  5. Combine Dry and Wet Ingredients: Gradually add the flour and baking powder mixture to the wet ingredients, mixing on low speed until just combined. The dough will appear crumbly at this stage.
  6. Knead the Dough: Turn the crumbly dough onto a lightly floured surface. Knead it gently until it comes together into a smooth, cohesive dough, which ensures even texture and prevents overworking.
  7. Roll and Cut Cookies: Roll the dough out to a 1/4 inch thickness. Use cookie cutters of your choice to cut out the cookies. Place the cut cookies on a lined cookie sheet, spacing them 1-2 inches apart to allow for slight spreading during baking.
  8. Chill Before Baking: Freeze the cookie sheet with cut-out cookies for 5 minutes. This step helps the cookies maintain their shape when baked.
  9. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes until they are lightly golden. Remove from oven and let them cool on the cookie sheet for 5 minutes to firm up.
  10. Cool Completely: Transfer the cookies to a wire cooling rack and allow them to cool completely before frosting.

Notes

  • Using cold butter and chilling the dough helps achieve a tender, flaky texture and prevents excessive spreading.
  • Freeze-dried raspberry powder can be adjusted according to desired color and flavor intensity in the frosting.
  • If cream cheese is not softened, microwave it in short bursts to avoid lumps in the frosting.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • These cookies can be made a day ahead; frost just before serving.

Keywords: Raspberry Lemon Cookies, lemon zest cookies, cream cheese frosting, fruit flavored cookies, baking dessert, homemade cookies

Find it online: https://thedishspot.com/raspberry-lemon-cookies-recipe/