Lemon Cookies with Raspberry Frosting
These tender lemon cookies are enriched with bright citrus zest and finished with a smooth raspberry frosting. The cookies bake with lightly golden edges and a soft interior, while the frosting contributes a delicate berry flavor and natural pink hue.
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Ingredients
For the cookies:
- 1 teaspoon fine sea salt
- 1 cup room-temperature unsalted butter
- 2 teaspoons vanilla essence
- 1 cup granulated sugar
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 large egg
- 1/2 cup confectioners’ sugar
- finely grated zest of 2 lemons
For the raspberry frosting:
- 1 teaspoon vanilla essence
- 1/2 cup softened butter
- 2 to 3 tablespoons whole milk
- 1 1/2 cups confectioners’ sugar
- 1 pinch fine sea salt
- 2 to 4 tablespoons powdered raspberries
Instructions
- Prepare the raspberry frosting first. In a mixing bowl, beat the softened butter with the pinch of salt, vanilla essence, and confectioners’ sugar until the texture is smooth and creamy.
- Add the powdered raspberries along with the milk, then mix until fully incorporated and the frosting reaches the consistency you prefer. Set it aside.
- Preheat the oven to 350°F (175°C). Line two greased baking sheets with parchment paper so the cookies bake evenly and release easily.
- For the cookie dough, place the butter, fine sea salt, vanilla essence, lemon zest, granulated sugar, and confectioners’ sugar in the bowl of a stand mixer. Beat on medium speed for 4 to 5 minutes, until the mixture becomes pale and fluffy.
- Add the egg and continue mixing for 2 more minutes.
- Gradually incorporate the flour and baking soda, beating just until the dough comes together into a uniform ball.
- Using about 3 tablespoons of dough for each cookie, portion the dough onto the prepared baking sheets to form large cookies.
- Roll each portion between your hands to create smooth balls. Flatten them with the back of a floured 1/4-cup measuring cup, pressing gently in the center.
- Bake for 12 minutes, or until the bottoms are just beginning to turn golden.
- Remove the cookies from the oven and allow them to cool completely before frosting.
- Once cooled, place about 1 tablespoon of raspberry frosting on each cookie and spread it evenly over the surface.
- Finish with any decorative toppings you like, then serve.
Notes
Freshly grated lemon zest provides the best flavor.
Powdered raspberries give the frosting both its natural color and berry taste.