Moist lemon cookies topped with sweet raspberry frosting are a delightful treat. They bring a bright and fresh flavor that feels cozy and comforting. Perfect for any occasion, these cookies are simple to make and delicious to enjoy.
What Makes This Recipe Special
This recipe stands out because it combines the bright taste of lemons with the sweet tang of raspberries. The cookies are soft and moist, making each bite a delight. They are easy to bake, even for beginners, and use common ingredients often found in your kitchen. With a quick preparation time and a mix of flavors, they are great for family gatherings, afternoon tea, or just a sweet snack at home.
How to Make Moist Lemon Cookies with Raspberry Frosting
Making these cookies is a simple process that anyone can follow. You’ll start by mixing the dry ingredients, followed by creaming the butter and sugar. Once the dough is prepared, you’ll shape it into cookies and bake it. After cooling, you’ll top them with a creamy raspberry frosting. It’s a fun and easy way to impress family and friends!
What You Need
Here’s a list of the ingredients you will need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup raspberries, pureed
- 2 cups powdered sugar
- 2 tablespoons milk
Step-by-Step
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto a lined baking sheet and bake for 10-12 minutes until edges are lightly golden.
- For the frosting, blend the pureed raspberries and powdered sugar, adding milk as needed for desired consistency.
- Once cookies are cooled, spread raspberry frosting on top and serve.
How to Serve Moist Lemon Cookies with Raspberry Frosting
These lemon cookies are best enjoyed fresh, but you can serve them in many ways. Pair them with a cup of tea for a lovely afternoon snack. They also make a wonderful dessert at family gatherings. For an extra touch, add a sprinkle of lemon zest on top of the frosting or serve them with fresh raspberries on the side.
How to Store Moist Lemon Cookies with Raspberry Frosting
To keep your cookies fresh, store them in an airtight container at room temperature. They will last for about a week. If you want to keep them longer, you can freeze the cookies before adding the frosting. Just place them in a freezer bag and they should stay good for up to three months. When you’re ready to enjoy them, let them thaw and then add the frosting.
Recipe Tips
- Make sure the butter is softened for easy creaming with sugar.
- Do not overmix the dough; just mix until combined for tender cookies.
- Allow cookies to cool fully before frosting to prevent the frosting from melting.
- Feel free to use frozen raspberries if fresh ones aren’t available.
- Store cookies unfrosted if you plan to keep them for a longer time.
Variations & Swaps
- For a different flavor, try using lime juice and zest instead of lemon.
- You can swap the raspberries for any berry, like strawberries or blueberries.
- For a gluten-free option, use a gluten-free all-purpose flour blend.
- Add a bit of poppy seeds to the cookie dough for extra texture.
- To make them more festive, add a drizzle of white chocolate on top of the frosting.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the cookie dough and chill it in the fridge for up to 24 hours before baking.
Can I freeze these cookies?
Absolutely! Freeze the cookies before frosting them for up to three months. Thaw and then frost when ready to eat.
What can I use instead of raspberries?
You can use any fruit puree you love, such as strawberries or blackberries for the frosting.
How do I know when the cookies are done?
Look for lightly golden edges. They will continue to firm up as they cool.
What should I do if my frosting is too thick?
Just add a little milk, a teaspoon at a time, until you reach your desired consistency.
Moist Lemon Cookies with Raspberry Frosting
Ingredients
For the cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened Make sure the butter is softened for easy creaming.
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice Freshly squeezed for best flavor.
- 1 tablespoon lemon zest For extra lemony flavor.
- 1 teaspoon vanilla extract
For the raspberry frosting
- 1 cup raspberries, pureed Fresh or frozen depending on availability.
- 2 cups powdered sugar
- 2 tablespoons milk Add more as needed for desired consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Drop spoonfuls of dough onto a lined baking sheet and bake for 10-12 minutes until edges are lightly golden.
Raspberry Frosting
- For the frosting, blend the pureed raspberries and powdered sugar, adding milk as needed for desired consistency.
Serving
- Once cookies are cooled, spread raspberry frosting on top and serve.
