Description
Indulge in the deliciousness of Raspberry Frosted Lemon Cookies. Discover a mouthwatering recipe for a sweet treat today!
Ingredients
Scale
- 226g or 1 cup butter, unsalted and softened
- 200g or 1 cup granulated sugar
- 60g or ½ cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon fine sea salt
- Zest of 2 lemons (fresh)
- ½ teaspoon baking soda
- 1 large egg
- 360g or 3 cups all purpose flour
- 113g or ½ cup butter, softened
- 165gor 1 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch fine sea salt
- 2–4 tablespoons raspberry powder from freeze dried raspberries (use greater amount for a stronger flavor (and darker color))
- 2–3 tablespoons whole milk
Instructions
- Step 1- Make the Raspberry Buttercream
● Beat together the butter, salt, vanilla, and powdered sugar until smooth.
● Add the raspberry powder and milk, then stir until fully combined. - Step 2– Prepare the Lemon Sugar Cookies
● Preheat oven to 350°F (175°C). Line two greased baking sheets with parchment paper.
● In a stand mixer, beat together butter, salt, vanilla, lemon zest, and sugars until light and fluffy (about 4–5 minutes).
● Add the egg and beat for another 2 minutes.
● Add flour and baking soda, mixing until the dough forms a ball. - Step 3- Shape and Bake the Cookies
● Portion 3 tablespoons of dough per cookie. Roll each portion into a ball.
● Flour the back of a ¼ cup measuring cup and press each ball down in the center to flatten slightly.
● Bake for 12 minutes, until the bottoms are just golden. Let cookies cool before frosting. - Step 4– Frost and Decorate
● Dollop 1 tablespoon of raspberry buttercream on each cookie and spread evenly over the top.
● Decorate as desired and serve.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg