Raspberry Frosted Lemon Cookies
Raspberry Frosted Lemon Cookies make the perfect springtime treat full of citrus and berries. The frosting is naturally coloured and flavoured with raspberry powder and the soft, buttery cookies have fresh lemon zest for lots of flavour. These would be a great treat to make for Easter this year!
What do I need to make Raspberry Frosted Lemon Cookies?
Here’s a list of everything you’ll need to make some amazing lemon and raspberry cookies:
- Organic Valley butter
- Organic Valley cream cheese
- Sugar
- The Spice House lemon extract
- Zest of two lemons
- All purpose flour
- Baking soda
- Celtic sea salt
- Powdered sugar
- Organic Valley whole milk
- Raspberry powder/freeze dried raspberries
How do I make Lemon Sugar Cookies?
Preheat the oven to 350°F and line two baking sheets with parchment paper. In a large bowl, whisk the melted butter, softened cream cheese, sugar, and lemon extract until smooth and fully combined. There shouldn’t be any chunks of cream cheese left.
In a small bowl, combine the lemon zest, flour, baking soda, and salt. Pour the dry ingredients into the large bowl of wet ingredients and stir until the dough comes together.
Use a two tablespoon cookie scoop to scoop the cookie dough into balls and set them on the baking sheets, evenly spaced with a couple inches between the cookies.
Bake at 350° for 8-10 minutes. They should be turning slightly golden on the edges when done. Let the cookies rest on the baking sheet for about five minutes before transferring them to a cooling rack. Let the cookies cool completely before frosting.
How do I make Raspberry Frosting?
In the bowl of a stand mixer fitted with a whisk attachment, combine the butter, powdered sugar, milk, and raspberry powder. To make raspberry powder, place freeze dried raspberries in a food processor or coffee grinder and grind until they’re a fine powder. Use a fine mesh strainer to sift out the seeds.
Start the mixer on low speed and gradually increase to medium-high speed until the frosting is light and fluffy. Scrape down the sides of the bowl as needed.
Use an offset spatula to spread the frosting on the cooled cookies. Alternatively, you can fill a piping bag fitted with a star tip with frosting and place a swirl of frosting on each cookie.
I hope you enjoy these Raspberry Frosted Lemon Cookies! Be sure to leave a rating on the recipe card below and let me know what you think in the comments. Happy baking!
MORE RECIPES TO TRY
- GLUTEN-FREE LEMON LAVENDER SCONES WITH BLACK RASPBERRIES
- MATCHA FROSTED LEMON COOKIES
- LEMON POPPY SEED MUFFINS
- LEMON BERRY MASCARPONE PIE
- STRAWBERRY LEMON MASCARPONE TART WITH GRAHAM CRACKER CRUST
- GLUTEN-FREE LEMON BLUEBERRY CHEESECAKE
Raspberry Frosted Lemon Cookies
Ingredients
Lemon Cookies
- ½ cup Organic Valley salted butter melted
- 4 oz Organic Valley cream cheese softened
- ⅔ cup sugar
- 1 tsp lemon extract
- 2 lemons zested
- 1¼ cup +2Tbs all purpose flour
- ½ tsp baking soda
- ¼ tsp Celtic sea salt
Raspberry Frosting
- 5 Tbsp Organic Valley salted butter softened
- 4½ cups powered sugar
- 6 Tbs Organic Valley whole milk
- 2 Tbsp raspberry powder*
Instructions
Lemon Cookies
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk the melted butter, softened cream cheese, sugar, and lemon extract until smooth and fully combined. There shouldn't be any chunks of cream cheese left.
- In a small bowl, combine the lemon zest, flour, baking soda, and salt.
- Pour the dry ingredients into the large bowl of wet ingredients and stir until the dough comes together.
- Use a two tablespoon cookie scoop to scoop the cookie dough into balls and set them on the baking sheets, evenly spaced with a couple inches between the cookies.
- Bake at 350° for 8-10 minutes. They should be turning slightly golden on the edges when done.
- Remove from oven and cool completely before frosting.
Raspberry Frosting
- In the bowl of a stand mixer fitted with a whisk attachment, combine the butter, powdered sugar, milk, and raspberry powder*.
- Start the mixer on low speed and gradually increase to medium-high speed until the frosting is light and fluffy. Scrape down the sides of the bowl as needed.
- Use an offset spatula to spread the frosting on the cooled cookies. Alternatively, you can fill a piping bag fitted with a star tip with frosting and place a swirl of frosting on each cookie. Enjoy!