Introduction

These Easy Lemon Cookies with Raspberry Frosting combine bright, citrusy flavors with a sweet-tart finish that’s perfect for any occasion. Quick to prepare and made with natural ingredients, they offer a delightful balance that will keep you coming back for more.

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
2 tsp vanilla essence
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
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. In a mixing bowl, beat together butter, a pinch of salt, vanilla essence, and confectioners’ sugar until smooth and creamy. Add powdered raspberries and milk, stirring to combine until you reach your desired consistency. Set aside.
Step 2: Preheat the oven to 350°F (175°C). Line two greased baking sheets with parchment paper to prevent sticking and help cookies bake evenly.
Step 3: Prepare the cookie dough. In a stand mixer bowl, combine butter, salt, vanilla essence, lemon zest, granulated sugar, and confectioners’ sugar. Beat on medium speed until light and fluffy, about 4-5 minutes. Add the egg and beat for another 2 minutes. Gradually add the flour and baking soda, mixing just until the dough forms a cohesive ball.
Step 4: Shape and bake the cookies. Portion dough with 3 tablespoons for each cookie, roll into balls, and flatten each by pressing with the back of a floured ¼ cup measuring cup. Bake for 12 minutes or until the bottoms are just golden. Cool completely before frosting.
Step 5: Frost and decorate. Spread about 1 tablespoon of raspberry buttercream over each cooled cookie. Add decorations as desired. Serve and enjoy!

Tips & Variations

If using salted butter, reduce added salt by ¼ teaspoon per stick.
Substitute lemon zest with 2 teaspoons lemon extract for a less intense citrus flavor.
Use a gluten-free flour blend to make a gluten-free version.
Freeze-dried strawberries can replace powdered raspberries for a different twist.
Adjust milk quantity in frosting to achieve the perfect texture depending on your choice of milk.
Avoid overmixing the dough after adding flour to keep cookies tender and soft.
Ensure butter and eggs are at room temperature for better mixing and texture.
Sift confectioners’ sugar and powdered raspberries for smooth, lump-free frosting.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days, placing wax paper between layers to prevent sticking. In warmer climates, refrigerate to keep the frosting firm for up to one week. The cookie dough can be frozen for up to 3 months—shape into balls and freeze on a baking sheet before transferring to a freezer bag. When baking from frozen, add a minute or two to the baking time. It’s best to prepare the frosting fresh for optimal texture.

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 or omit the added salt in the recipe accordingly to avoid overly salty cookies.

How do I get a smooth raspberry frosting?

Make sure to sift both the confectioners’ sugar and powdered raspberries before mixing. Also, beat the ingredients thoroughly until creamy and add milk gradually to reach your desired consistency.

Lemon Cookies with Raspberry Frosting Recipe

Print Recipe

★★★★★

4.5 from 56 reviews

These Easy Lemon Cookies with Raspberry Frosting are bright, tangy, and sweet, perfectly balancing the citrus zing of lemon with the fruity, natural raspberry flavor in a smooth buttery frosting. With quick preparation and natural ingredients like fresh lemon zest and freeze-dried raspberry powder, these delightful cookies are ideal for birthdays, parties, or a fresh dessert treat. The cookie dough can be made ahead and frozen, while the finished cookies stay fresh for days, making them a convenient and impressive dessert option.

Author: Elias
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Yield: Approximately 18 large cookies 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 preferred)
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 freeze-dried raspberries
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 milk, stirring until fully combined and the frosting achieves your desired consistency. Set aside for later use.
Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Grease two baking sheets and line them with parchment paper to prevent sticking and ensure even baking.
Prepare the Cookie Dough: In a stand mixer bowl, combine softened butter, salt, vanilla essence, lemon zest, granulated sugar, and confectioners’ sugar. Beat on medium speed for about 4-5 minutes until light and fluffy. Add the egg and continue beating for 2 more minutes. Gradually incorporate flour and baking soda until the dough forms a cohesive ball.
Shape and Bake the Cookies: Using 3 tablespoons of dough for each cookie, scoop the dough and roll into balls. Place them on prepared baking sheets. Flatten each cookie ball gently using the back of a floured ¼ cup measuring cup, pressing down in the center. Bake for 12 minutes or until the cookie bottoms turn a light golden color. Remove from oven and allow cookies to cool completely on the baking sheets.
Frost and Decorate the Cookies: Once cooled, spread about 1 tablespoon of the raspberry buttercream on each cookie. Optionally decorate with additional toppings as desired. Serve and enjoy your bright, flavorful lemon cookies with luscious raspberry frosting.

Notes

Use room temperature butter and eggs to ensure the best cookie texture.
Mix the dough just until flour disappears to avoid tough cookies.
Sift confectioners’ sugar and raspberry powder for smooth frosting without lumps.
Substitute salted butter by reducing the added salt by ¼ tsp per stick.
Use Meyer lemons for a sweeter, floral lemon flavor if available.
Freeze cookie dough shaped into balls on a baking sheet, then store in a freezer bag up to 3 months; add 1-2 minutes to baking time when baking from frozen.
Store cookies in an airtight container at room temperature up to 3 days or refrigerate up to a week.
For gluten-free cookies, substitute all-purpose flour with a 1:1 gluten-free blend containing xanthan gum.
If freeze-dried raspberries aren’t available, powdered freeze-dried strawberries or raspberry jam can be used with milk adjusted accordingly.

Keywords: lemon cookies, raspberry frosting, lemon raspberry cookies, easy lemon cookies, citrus cookies, raspberry buttercream, party cookies, birthday cookies, cookie recipe