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Lemon Raspberry Cookies

  • Author: Elise
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x
  • Category: Cookies, Raspberry, Lemon
  • Method: Bake
  • Cuisine: American


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!



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


For the Lemon Cookies

  1. 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.
  2. 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.
  3. 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.
  4. Roll the dough into about ¼ cup-sized (75g) balls.
  5. 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.
  6. Allow the cookies to fully cool before decorating.

For the Raspberry Frosting

  1. 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.
  2. 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.
  3. Frost the cooled cookies as desired and top with decorations of choice.
  4. 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.


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