Moist Lemon Cookies with Raspberry Frosting
Delicious moist lemon cookies topped with a vibrant raspberry frosting, perfect for summer gatherings.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup raspberries (fresh or frozen)
- 2 cups powdered sugar
- 1–2 tablespoons milk (as needed for consistency)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs, lemon zest, and lemon juice until well combined.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Create the raspberry frosting by pureeing the raspberries and mixing with powdered sugar, milk, and vanilla extract.
- Frost the cooled cookies with the raspberry frosting and enjoy!
Notes
Store cookies in an airtight container at room temperature for up to a week. They can be frozen for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg