These Lemon Raspberry Cookies have a soft and chewy lemon cookie base and are topped with the smoothest, 3-ingredient raspberry frosting! These fresh, fruity cookies are perfect for any spring or summer occasion!
Do you love lemon and raspberry? Check out these Lemon Cookie Bars, this Lemon Blueberry Sheet Cake, and these Raspberry Cupcakes!
Are you a cookie lover like me? Check out my entire cookie section on the bloggy! Say hey to these Coffee Cake Cookies, Raspberry Crumble Cookies, and Peach Thumbprint Cookies!
Why You'll LOVE This Recipe
- Flavor: Lemon and raspberry are both delicious flavors on their own, and when combined, they create an irresistible, super fresh taste that is both tangy and sweet!
- Texture: These cookies are so soft and chewy and the velvety, melt-in-your-mouth frosting is the perfect topping!
- Ease: Set aside just 30 minutes and 2 bowls for this recipe! The cookies are no-chill and no-mixer, and the frosting is made with just 3 ingredients.
- Versatility: These are perfect for parties, gatherings, afternoon tea, brunch... any occasion!
Ingredients
- Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Granulated Sugar: Granulated sugar adds to flavor, moisture, and structure.
- Egg: An egg at room temperature adds structure and chewiness.
- Lemon Extract: This is where these cookies get their lemon flavor!
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, and lemon extract together.
STEP 3: Add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.
STEP 4: Roll each dough ball into ¼-cup-sized dough balls (75g of batter), and transfer them to your prepared pan.
STEP 5: Bake the cookies for 6-9 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.
Raspberry Frosting
STEP 1: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat butter and powdered sugar together until smooth.
STEP 2: Then, pour the raspberry jam into the bowl and mix on high speed for at least 3 minutes to create a light, velvety frosting. Add food dye as desired.
Frequently Asked Questions
Bake the cookies at 350 for 6-9 minutes or until the edges are lightly golden brown. Be careful not to overbake the cookies to avoid them becoming dry and hard.
Yes, you can use another fruit jam if you'd prefer! Blueberry, strawberry, or blackberry jam could all be great in place of raspberries
Expert Tips
- Measure flour correctly by using a kitchen scale to measure 245g exactly. If you don’t have a scale, spoon the flour into your measuring cups before using a knife to level off the top. Overmeasuring flour will lead to dry cookies.
- Try to measure out the dough balls to be close-to-equal in size to ensure the cookies bake evenly.
- To avoid impacting the shape of the cookies, don't place dough balls on warm cookie sheets
- Add a bit of pink food dye to the frosting with the jam to create a deeper pink color
Storing
You can make the dough ahead of time and store it in the fridge for up to a few days before baking. Let the dough come to room temperature before shaping and baking.
To freeze the dough to make the cookies later, shape it into balls and place them on a baking sheet or plate lined with parchment paper. Freeze the balls for 30 minutes before transferring them to a resealable freezer bag for up to 3 months.
You can store baked cookies in an airtight container or resealable bag in the fridge for up to 5 days.
To freeze baked cookies, let them cool completely before placing them on a baking sheet or plate lined with parchment paper. Freeze the cookies for 30 minutes to firm up the frosting before transferring them to a resealable freezer bag or airtight container for up to 4 months.
Related Recipes
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Lemon Raspberry Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Cookies, Raspberry, Lemon
- Method: Bake
- Cuisine: American
Description
These Lemon Raspberry Cookies have a soft and chewy lemon cookie base and are topped with the smoothest, 3-ingredient raspberry frosting! These fresh, fruity cookies are perfect for any spring or summer occasion!
Ingredients
For the Lemon Cookies
- ½ cup (110g) unsalted butter, melted
- ¾ cup (156g) granulated sugar
- 1 large egg (50g), room temperature
- 1 tablespoon lemon extract
- 1 ¾ cups (245g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Raspberry Frosting
- ¾ cup (165) unsalted butter
- 2 cups (240g) powdered sugar
- 3 tablespoons (56g) raspberry jam
- optional: pink food coloring
Instructions
For the Lemon Cookies
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir slightly cooled melted butter, granulated sugar, room temperature egg, and lemon extract together until smooth and fully combined.
- Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Roll the dough into about ¼ cup-sized (75g) balls.
- Bake the cookies for 6-9 minutes or until the edges look light golden brown, the tops look pale, and the tops are beginning to crack.
- Allow the cookies to fully cool before decorating.
For the Raspberry Frosting
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together until smooth. This should be about 2 minutes of mixing.
- Add raspberry jam and beat on high speed for about 3-5 minutes. This will create air in the frosting, resulting in a smooth, bright, white, and fluffy frosting. Dye the frosting a deeper pink if desired and transfer it to a piping bag or zippable plastic bag with the corner snipped off for greater control if you'd like.
- Frost the cooled cookies as desired and top with decorations of choice.
- Store the cookies tightly covered or in an airtight container at in the fridge for up to 4 days or in the freezer for up to 4 months.
Notes
Measuring: Measure ingredients by carefully measuring with cups or a kitchen scale. Measure flour to 245g exactly or spoon flour into your measuring cup before leveling off the top with a knife.
Storing: Store baked cookies in an airtight container or resealable bag in the fridge for up to 5 days. To freeze baked cookies, place them on a baking sheet or plate lined with parchment paper. Freeze the cookies for 30 minutes before transferring them to a resealable freezer bag or airtight container for up to 4 months.
Keywords: Raspberry Lemon Cookies, Lemon Cookies, Raspberry Cookies, Spring Cookies
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