Raspberry Lemonade Frosted Sugar Cookies
Bright, tangy, and soft! These Raspberry Lemonade Frosted Sugar Cookies blend fresh raspberry and lemon flavors in a tender, buttery cookie topped with luscious frosting.
Servings: 24 servings
Ingredients
For the Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 lemon zest
- 1 tablespoon lemon juice
For the Frosting
- 1/2 cup raspberries pureed
- 2 cups powdered sugar
- 1 tablespoon lemon juice for frosting
- 1-2 tablespoons milk to adjust frosting thickness
- fresh raspberries and lemon slices optional, for garnish
Instructions
Make Raspberry Lemonade Frosted Sugar Cookies
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar with a mixer until light and fluffy, about 3-4 minutes. Beat in the egg, vanilla extract, lemon zest, and lemon juice. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop tablespoon-sized balls of dough and place about 2 inches apart on the sheet. Gently flatten each ball. Bake for 10-12 minutes or until edges are light golden brown. Remove and cool completely on a wire rack.
- While cookies cool, blend raspberries until smooth and strain if desired. In a medium bowl, combine powdered sugar, lemon juice (for frosting), and raspberry puree. Mix well. Add milk gradually until frosting is spreadable but thick enough to hold shape.
- Once cookies are cool, spread a generous layer of frosting on each. Garnish with fresh raspberries and lemon slices if desired. Allow frosting to set slightly before serving or storing.
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Zester or fine grater
- Blender or food processor
- Baking Sheet
- Parchment paper or silicone baking mat
- Wire Rack
- Spoon or offset spatula
Notes
- Don’t overmix the dough after adding flour to keep cookies tender.
- Use softened but cool butter for proper creaming and texture.
- Make sure cookies are completely cool before frosting to prevent melting.
- Add milk gradually to frosting to avoid a runny consistency.
- Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.