As the golden rays of the afternoon sun dance in through my kitchen window, the delightful aroma of tangy lemon fills the air, giving way to a nostalgic moment that whisks me back to summers spent baking with my grandmother. Today, I’m recreating a classic treat—Raspberry Frosted Lemon Cookies, a perfect marriage of bright citrus flavor and luscious raspberry buttercream that will leave everyone craving more. Not only are these cookies a visual masterpiece that can liven up any gathering, but they’re also incredibly easy to whip up, making them a fabulous choice for both seasoned bakers and kitchen novices alike. Whether you’re looking to impress guests at your next brunch or simply indulge in a homemade delight, these cookies will do just the trick. Ready to bring a little sunshine into your kitchen? Let’s get started!
Why are these cookies irresistible?
Tangy Delight: The vibrant lemon zest provides a bright, zesty flavor that’ll make your taste buds dance!
Rich Creamy Frosting: Lush raspberry buttercream adds a sweet-tart zing that beautifully complements the lemon cookies, creating a flavor explosion.
Visual Appeal: With their eye-catching colors, these cookies are not only delicious but also a stunning centerpiece for any gathering.
Easy to Make: Perfect for bakers of all levels, these cookies can be whipped up in no time—ideal for those craving homemade goodness without the fuss.
Crowd-Pleaser: Whether at a tea party, brunch, or picnic, these cookies are sure to impress and leave your guests raving!
For some extra yummy inspiration, check out my Cinnamon Sugar Cream Muffins or give my Raspberry Danish A Flaky Fruity Delight a try!
Raspberry Frosted Lemon Cookies Ingredients
For the Cookie Dough
• Butter (226g or 1 cup, unsalted, softened) – Provides moisture and richness; must be softened, not melted, to prevent excessive spreading.
• Granulated Sugar (200g or 1 cup) – Primary sweetener that contributes to the cookie’s structure and crispy edges.
• Powdered Sugar (60g or ½ cup) – Adds sweetness plus tenderness to the dough; helps prevent grittiness.
• Pure Vanilla Extract (2 teaspoons) – Enhances flavor; can substitute with vanilla paste or scraped vanilla bean for a richer taste.
• Fine Sea Salt (1 teaspoon) – Balances sweetness; not table salt, as it’s stronger.
• Fresh Lemon Zest (from 2 large lemons) – Provides bright, citrus flavor; can adjust quantity for preference.
• Baking Soda (½ teaspoon) – Leavening agent that aids in spreading; essential for texture.
• Large Egg (1) – Binds ingredients; ensures a chewy texture.
• All-Purpose Flour (360g or 3 cups) – Main structure component of the cookie; gluten-free 1-to-1 substitutes can work.
For the Raspberry Buttercream Frosting
• Butter (113g or ½ cup, softened) – Base for the raspberry buttercream, must also be softened.
• Powdered Sugar (165g or 1 ½ cups) – Sweetens and structures the frosting.
• Vanilla Extract (1 teaspoon) – Adds depth of flavor.
• Fine Sea Salt (pinch) – Enhances sweetness.
• Freeze-Dried Raspberry Powder (2-4 tablespoons) – Provides tangy flavor and vibrant color; use more for stronger raspberry flavor.
• Whole Milk (2-3 tablespoons) – Adjusts consistency of buttercream.
These Raspberry Frosted Lemon Cookies are sure to sweeten your day with their delightful combination of flavors!
Step‑by‑Step Instructions for Raspberry Frosted Lemon Sugar Cookies
Step 1: Prepare the Buttercream
In a medium bowl, beat together ½ cup softened butter, a pinch of fine sea salt, 1 teaspoon vanilla extract, and 1½ cups powdered sugar on medium speed until smooth and creamy, about 3–4 minutes. Gradually mix in 2–4 tablespoons of freeze-dried raspberry powder and 2–3 tablespoons of whole milk, adjusting for desired consistency. Set the raspberry buttercream aside while you prepare the cookie dough.
Step 2: Preheat the Oven
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or grease them lightly to prevent sticking. As the oven warms, you’ll be ready to bake a batch of inviting Raspberry Frosted Lemon Sugar Cookies that will fill your kitchen with delightful aromas!
Step 3: Make the Cookie Dough
In a stand mixer, blend 1 cup of softened unsalted butter with 1 cup granulated sugar, ½ cup powdered sugar, 1 teaspoon fine sea salt, 2 teaspoons vanilla extract, and the zest of 2 large lemons. Beat together on medium speed for about 4–5 minutes until the mixture is light and fluffy, creating a beautiful base for your cookies.
Step 4: Add the Egg
Once the mixture is fluffy, add in 1 large egg and continue mixing for an additional 2 minutes until fully incorporated. This will ensure that your Raspberry Frosted Lemon Sugar Cookies achieve a wonderful chewy texture, perfect for pairing with the raspberry buttercream.
Step 5: Incorporate Dry Ingredients
With the mixer on low speed, slowly add 3 cups of all-purpose flour and ½ teaspoon of baking soda to the cookie dough. Mix until just combined, being careful not to over-mix as this can affect the texture. Your cookie dough should be smooth and slightly sticky, ready to shape.
Step 6: Shape the Cookies
Using a cookie scoop or measuring cup, portion out about 3 tablespoons of dough for each cookie. Roll the dough into balls and then gently flatten them with a floured measuring cup to achieve uniformity. Place the shaped cookies on your prepared baking sheets, leaving space between them for spreading.
Step 7: Bake the Cookies
Slide the baking sheets into the preheated oven and bake for approximately 12 minutes, or until the edges turn golden brown while the centers remain soft. Keep a close eye on them to ensure they don’t over-bake, leaving you with delicious Raspberry Frosted Lemon Sugar Cookies with the perfect texture.
Step 8: Frost the Cookies
Once the cookies have cooled completely on a wire rack, it’s time to frost them! Using a knife or spatula, spread approximately 1 tablespoon of the prepared raspberry buttercream on each cookie. Feel free to get creative with decorations—these cookies will be the star of any dessert table!
Make Ahead Options
These Raspberry Frosted Lemon Cookies are perfect for busy cooks wanting to save time without sacrificing flavor! You can prepare the cookie dough up to 24 hours in advance by shaping the balls and placing them in an airtight container in the refrigerator—this helps the flavors meld and prevents excessive spreading during baking. Additionally, the raspberry buttercream can be made up to 3 days prior; just store it in the fridge in an airtight container. When you’re ready to bake, simply remove the dough, let it sit at room temperature for about 15 minutes, and bake as directed. Frost the cookies right before serving, and they will be just as delightful, bringing that sweet zing to your day!
Expert Tips for Raspberry Frosted Lemon Cookies
Butter Temperature: Ensure your butter is perfectly softened, not melted. This helps prevent excessive spreading, giving you those beautifully structured raspberry frosted lemon cookies.
Zesty Sugar: For a more intense lemon flavor, try rubbing the lemon zest into the granulated sugar a few hours ahead—this will release the oils and enhance the citrus aroma.
Chilling Dough: If your cookies spread too much while baking, chill the dough for 15-30 minutes before shaping. This can help maintain their lovely form.
Frosting Consistency: Adjust the whole milk in your raspberry buttercream to find your ideal consistency—aim for a spreadable but not runny texture for perfect frosting.
Frosting Flavor: Start with 1 tablespoon of freeze-dried raspberry powder for the buttercream. Taste and add more if you want to elevate that tangy raspberry flavor!
How to Store and Freeze Raspberry Frosted Lemon Cookies
Airtight Container: Store cookies in an airtight container at room temperature for up to 2 days to maintain their soft texture. If it’s humid, consider refrigerating them.
Refrigerate: For longer shelf life, refrigerate the cookies for up to 5 days. Just remember to allow them to come to room temperature before serving for the best flavor.
Freezer: Freeze the unfrosted cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting; this keeps them fresh and delicious for any occasion.
Frosting Storage: If you have leftover raspberry buttercream, store it in an airtight container in the fridge for up to a week. Rewhip before using on your Raspberry Frosted Lemon Cookies.
Raspberry Frosted Lemon Cookies Variations
Feel free to make these delightful cookies your own with these fun and flavorful twists!
Berry Swap: Substitute raspberry powder with freeze-dried strawberries or blueberries for a unique berry taste. The result will be just as vibrant and delicious!
Creamy Alternative: Use cream cheese frosting instead of raspberry buttercream for a richer flavor. It adds a delightful tanginess that beautifully complements the lemon.
Flavor Boost: Add more lemon zest or a splash of lemon extract to intensify the citrus flavor, making every bite burst with sunshine.
Nutty Crunch: Fold in chopped nuts like pistachios or macadamia for added texture and richness. This little twist creates a satisfying crunch that elevates the cookie experience!
Spicy Touch: Add a pinch of cayenne pepper or ground ginger to the dough for a warming spice that plays wonderfully with the sweetness of the frosting.
Lemon Drizzle: For an icing twist, top with a simple lemon glaze made from powdered sugar and lemon juice. It gives a tangy finish that contrasts delightfully with the raspberry flavor.
Chocolate Delight: Drizzle melted white chocolate over the frosted cookies for a touch of elegance and an additional layer of sweetness. Chocolate and raspberry are a classic pairing!
Chocolate Chip: Integrate mini chocolate chips into the dough for a sweet surprise in every bite. These cookies become a perfect combo of tangy and sweet!
With these variations, you can explore countless combinations that suit your taste! If you need more ideas, try my Brown Sugar Honey Glazed Carrots for a delicious side or enjoy my vibrant Raspberry Sugar Cookies for another berry treat!
What to Serve with Raspberry Frosted Lemon Cookies
Brighten any gathering with delightful complements to these zesty cookies that capture pure sunshine in every bite.
Herbal Iced Tea: Refreshing and fragrant, brewed with mint or chamomile, this drink brings herbal notes that balance the sweetness of the cookies.
Lemon Sorbet: A light, icy treat that shares the bright lemony flavors of the cookies while providing a delightful texture contrast.
Fruity Parfait: Layered with yogurt, fresh berries, and granola, this wholesome dessert combines creamy, crunchy, and fruity elements that enhance every cookie bite.
Tailored Cheese Board: Soft cheeses like brie or goat cheese beautifully contrast the sweet-tart raspberry buttercream—include nuts and fresh fruits for variety.
Vibrant Fruit Salad: Toss together seasonal fruits, like strawberries and kiwi, which echo the tangy flavors of the cookies while adding a refreshing crunch. Each bite feels like a burst of summer!
Sparkling Lemonade: The fizzy, tart flavor of sparkling lemonade enhances the cookies’ citrus tones, making this pairing an effortless crowd-pleaser.
Coconut Macaroons: Sweet and chewy, these tropically-inspired treats create a delightful textural harmony with the crisp edges and chewy center of the lemon cookies.
Matcha Latte: Earthy and rich, this drink contrasts the sugary notes of the cookies while offering a delicious, energizing boost.
Mini Cheesecakes: These creamy desserts add a decadent touch and work harmoniously with the raspberry flavor, inviting everyone to indulge.
Raspberry Frosted Lemon Cookies Recipe FAQs
How do I choose ripe lemons for the cookies?
Absolutely! When selecting lemons, look for ones that are bright yellow with a slight sheen. They should feel heavy for their size, indicating juiciness. Avoid lemons with soft spots or blemishes, as these could be past their prime.
What is the best way to store these cookies?
You can store the Raspberry Frosted Lemon Cookies in an airtight container at room temperature for about 2 days to keep their delightful texture. If you want to enjoy them longer, refrigerate them for up to 5 days. Just be sure to let them come to room temperature before serving for the best flavor!
Can I freeze the cookies for later?
Very! To freeze your Raspberry Frosted Lemon Cookies, I recommend freezing the unfrosted cookies. Place them in a single layer in a freezer-safe bag, removing as much air as possible. They can be kept in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature, then frost as desired!
What should I do if the cookie dough is too sticky?
No worries! If your dough is too sticky to handle, simply add a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Or, if you prefer, chill the dough in the fridge for about 15-30 minutes before shaping; this will help firm it up and make it easier to work with.
Are these cookies safe for people with nut allergies?
Yes! The Raspberry Frosted Lemon Cookies do not contain any nuts, making them safe for individuals with nut allergies. However, always check that your ingredients are certified nut-free and prepared in a nut-free facility if cross-contamination is a concern.
Can I make these cookies gluten-free?
Absolutely! Just substitute the all-purpose flour with a gluten-free 1-to-1 baking blend. Be sure to check the baking powder and other added ingredients to ensure they are also gluten-free.
Raspberry Frosted Lemon Sugar Cookies for a Sweet Zing
Ingredients
Equipment
Method
- In a medium bowl, beat together ½ cup softened butter, a pinch of fine sea salt, 1 teaspoon vanilla extract, and 1½ cups powdered sugar on medium speed until smooth and creamy, about 3–4 minutes.
- Gradually mix in 2–4 tablespoons of freeze-dried raspberry powder and 2–3 tablespoons of whole milk, adjusting for desired consistency. Set the raspberry buttercream aside while you prepare the cookie dough.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a stand mixer, blend 1 cup of softened unsalted butter with 1 cup granulated sugar, ½ cup powdered sugar, 1 teaspoon fine sea salt, 2 teaspoons vanilla extract, and the zest of 2 large lemons.
- Beat together on medium speed for about 4–5 minutes until the mixture is light and fluffy.
- Add in 1 large egg and continue mixing for an additional 2 minutes until fully incorporated.
- Slowly add 3 cups of all-purpose flour and ½ teaspoon of baking soda to the cookie dough with the mixer on low speed. Mix until just combined.
- Using a cookie scoop or measuring cup, portion out about 3 tablespoons of dough for each cookie and roll into balls, then flatten them gently.
- Slide the baking sheets into the preheated oven and bake for approximately 12 minutes, or until the edges turn golden brown.
- Once the cookies have cooled completely, frost them with approximately 1 tablespoon of the prepared raspberry buttercream.