Description

These Easy Lemon Cookies with Raspberry Frosting combine bright, citrusy lemon-flavored cookies with a sweet-tart, creamy raspberry buttercream. They are quick to prepare, made with natural ingredients like fresh lemon zest and powdered freeze-dried raspberries, and perfect for parties or special occasions. The cookies have a tender texture and a balance of sweet and tangy flavors that pair wonderfully with an afternoon tea or a dessert spread.

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 recommended)
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 the mixture is smooth and creamy. Add the powdered raspberries and gradually add whole milk to reach the desired frosting consistency. Stir everything together until fully combined, then set aside for later use.
Preheat the Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Grease two baking sheets and line them with parchment paper to ensure the cookies bake evenly and don’t stick.
Prepare the Cookie Dough: In the bowl of a stand mixer, combine softened butter, salt, vanilla essence, freshly grated lemon zest, granulated sugar, and confectioners’ sugar. Beat on medium speed for 4 to 5 minutes until light and fluffy. Add the egg and continue beating for 2 minutes. Gradually incorporate the all-purpose flour and baking soda, mixing just until the dough forms a cohesive ball. Avoid overmixing to keep cookies tender.
Shape and Bake the Cookies: Using about 3 tablespoons of dough per cookie, scoop and roll into balls. Place on prepared baking sheets, then flatten each ball using the back of a floured ¼ cup measuring cup by pressing gently in the center. Bake in the preheated oven for 12 minutes, until the cookie bottoms turn just golden. Remove from the oven and allow the cookies to cool completely before frosting.
Frost and Decorate: Once cooled, spread about 1 tablespoon of the raspberry buttercream on each cookie. Decorate as desired with additional toppings or decorations if preferred. Serve fresh and enjoy this bright and flavorful treat!

Notes

Use room temperature ingredients (butter, egg) for even mixing and soft texture.
Only zest the yellow part of lemons to avoid bitterness from white pith.
Mix flour just until incorporated to prevent tough cookies.
If using salted butter, reduce added salt by ¼ teaspoon per stick.
For a gluten-free substitution, use a 1:1 gluten-free flour blend with xanthan gum.
Freeze cookie dough shaped into balls for up to 3 months; add extra baking time when baking.
Frosting is best made fresh; freezing frosting can alter texture.
Sift confectioners’ sugar and powdered raspberries when making frosting to avoid lumps.
Store baked cookies in an airtight container with wax paper between layers to prevent frosting sticking.
Refrigerate in warm climates to keep frosting firm; cookies will last up to a week refrigerated.

Prep Time: 20-30 minutes
Cook Time: 12-15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon cookies, raspberry frosting, lemon raspberry cookies, citrus cookies, buttercream frosting, easy cookies, party cookies, lemon zest cookies, fruit flavored cookies