Description
Soft, buttery lemon cookies topped with a bright, naturally colored raspberry-lemon cream cheese frosting. The perfect artisanal treat for gifting or special celebrations.
Ingredients
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1 cup salted butter, softened
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1 cup granulated sugar
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1 cup light brown sugar
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2 large eggs
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3 tbsp lemon juice
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2 large lemons (zest)
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4 3/4 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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4 oz cold cream cheese
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3 tbsp raspberry preserves
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2 tbsp freeze-dried raspberry powder
Instructions
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Rub lemon zest into sugar. Cream with butter and brown sugar.
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Mix in eggs and lemon juice. Gradually add dry ingredients.
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Roll dough between parchment to 1/4-inch. Chill for 1 hour.
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Cut out hearts. Bake at 350 F for 8-11 minutes. Cool completely.
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Whip frosting ingredients until fluffy. Frost cooled cookies and garnish with raspberry powder.
Notes
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To prevent the cookies from drying out, store them with a piece of parchment paper between the layers in your container.
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If you don’t have a lemon juicer, use a fork to get every drop of juice out of the lemons.
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This recipe makes a large batch, perfect for sharing with neighbors or colleagues.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Whole recipe (divide by number of portions as needed)
- Calories: ~6,100 kcal
- Sugar: ~470 g
- Sodium: ~3,500–3,800 mg
- Fat: ~230 g
- Saturated Fat: ~140 g
- Unsaturated Fat: ~85 g
- Trans Fat: ~2 g
- Carbohydrates: ~940 g
- Fiber: ~20–25 g
- Protein: ~70 g
- Cholesterol: ~650 mg