Moist Lemon Cookies with Raspberry Frosting
Moist lemon cookies topped with sweet raspberry frosting offer a bright and fresh flavor, perfect for any occasion.
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.
Notes
Store cookies in an airtight container at room temperature for about a week. For longer storage, freeze unfrosted cookies for up to three months. Allow to thaw before frosting.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 10g
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