Go Back
–+ servings
Lemon Cookies Raspberry Frosting

Lemon Cookies with Raspberry Frosting for a Fresh Twist

These Lemon Cookies with Raspberry Frosting offer a sweet-tart flavor and are perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 medium Lemons Provide tartness and zest; substitute with Meyer lemons for sweeter flavor.
  • 1 cup Butter Adds richness and moisture; ensure it’s at room temperature.
  • 1 cup Granulated Sugar Sweetness and structure; brown sugar can be used for deeper flavor.
  • 1 large Eggs Bind the ingredients; bring to room temperature for best results.
  • 2 cups Flour Use all-purpose flour to maintain texture.
  • 1 teaspoon Baking Soda Helps cookies rise; ensure it’s fresh for effectiveness.
  • 1/2 teaspoon Salt A pinch is sufficient to enhance flavor.
  • 1 teaspoon Vanilla Extract Adds depth of flavor; pure vanilla is preferred.
For the Frosting
  • 2 cups Powdered Sugar Key for a smooth raspberry frosting; sift before using.
  • 1/4 cup Raspberry Powder Imparts flavor and color; can be swapped with fresh raspberries.
  • 2 tablespoons Milk Adjusts frosting consistency; any type of milk works well.

Equipment

  • Oven
  • Mixing bowl
  • Stand mixer
  • Baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
  2. In a stand mixer, cream together butter, granulated sugar, brown sugar, salt, and vanilla extract until light and fluffy (4-5 minutes).
  3. Add one room-temperature egg to the mixture and mix for an additional 2 minutes.
  4. Gradually mix in flour and baking soda until a cohesive dough forms, about 1-2 minutes.
  5. Scoop 3-tablespoon portions of dough, roll into balls, and flatten slightly. Place them on the prepared baking sheets.
  6. Bake in the preheated oven for 12 minutes or until the bottoms are golden brown.
  7. While cookies cool, beat together softened butter, a pinch of salt, vanilla extract, and sifted powdered sugar until smooth.
  8. Blend in raspberry powder and milk to achieve desired frosting consistency.
  9. Spread raspberry frosting generously on cooled cookies and allow to set before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 60mgPotassium: 50mgSugar: 10gVitamin A: 5IUVitamin C: 1mgCalcium: 1mgIron: 3mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Tried this recipe?

Let us know how it was!