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 by beating butter, a pinch of salt, vanilla extract, and confectioners’ sugar in a mixing bowl until smooth and creamy. Add powdered raspberries and milk, stirring until well combined and smooth. Set aside.

Step 2: 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.

Step 3: In a stand mixer bowl, combine softened butter, salt, vanilla essence, lemon zest, granulated sugar, and confectioners’ sugar. Beat on medium speed until light and fluffy, about 4 to 5 minutes. Add the egg and beat for another 2 minutes.

Step 4: Gradually add the flour and baking soda to the mixture, mixing just until the dough forms a cohesive ball. Avoid overmixing to keep the cookies tender.

Step 5: Scoop 3 tablespoons of dough for each cookie and roll into balls. Place them on the prepared baking sheets. Flatten each ball gently using the back of a floured ¼ cup measuring cup, pressing the center.

Step 6: Bake for 12 minutes or until the bottoms turn just golden. Remove from oven and let the cookies cool completely on the baking sheets before frosting.

Step 7: Once cool, spread about 1 tablespoon of raspberry frosting on each cookie. Decorate as desired and serve.

Tips & Variations

Use Meyer lemons instead of regular lemons for a sweeter, more floral lemon flavor.

If freeze-dried raspberries are unavailable, substitute with freeze-dried strawberries or use raspberry jam, adjusting milk accordingly.

For a gluten-free version, replace all-purpose flour with a gluten-free flour blend containing xanthan gum.

Ensure butter and eggs are at room temperature before mixing to achieve the best cookie texture.

Sift confectioners’ sugar and raspberry powder before making frosting to avoid lumps and achieve a smooth finish.

Storage

Store cookies in an airtight container at room temperature for up to 3 days; place wax paper between layers to keep frosting intact. In warmer conditions, refrigerate to keep frosting firm for up to a week. Freeze shaped cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw before baking, adding a minute or two to baking time. Make frosting fresh for best texture.

FAQs

Can I use salted butter if I don’t have unsalted?

Yes, you can use salted butter but reduce the added salt in the recipe by about ¼ teaspoon per stick of butter to avoid over-salting.

How do I get the frosting smooth and lump-free?

Sift both the confectioners’ sugar and powdered raspberries before mixing. This extra step prevents lumps and ensures a silky-smooth frosting consistency.