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+ servings
raspberry lemon cookies

Raspberry Lemon Sugar Cookies

Buttery lemon cookies with crispy sides and a chewy center topped with tart raspberry buttercream.
Course Dessert, Snack
Prep Time 20 minutes
Cook Time 8 minutes
Servings 14 cookies


Lemon Sugar Cookies

  • 1 cup butter, unsalted and softened 226g
  • 1 cup granulated sugar 220g
  • 1/2 cup powdered sugar 55g
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon fine sea salt
  • zest of 2 lemons fresh
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 3 cups all purpose flour 360g

Raspberry Buttercream

  • 1/2 cup butter, softened 113g
  • 1 1/2 cups powdered sugar 165g
  • 1 teaspoon pure vanilla extract
  • pinch fine sea salt
  • 2-3 tablespoons raspberry powder from freeze dried raspberries
  • 2-3 tablespoons milk


Raspberry Buttercream

  • Beat together the butter, salt, vanilla and powdered sugar until smooth. Add the raspberry powder and the milk and stir to combine.

Lemon Sugar Cookies

  • Preheat oven to 350 F. Line two greased baking sheets with parchment paper.
  • In the bowl of a stand mixer, beat together the butter, salt, vanilla, lemon zest and sugars until light and fluffy, about 4-5 minutes. Add the egg and beat for another 2 minutes.
  • Add the flour and baking soda, and beat until the dough comes together in a ball.
  • Portion the cookies onto the prepared cookie sheets (3 tablespoons for every cookie, this will make big cookies). Roll the scoops between your hands to make a ball. Flour the back of a ¼ cup measuring cup and press down to flatten it in the center (as pictured above).
  • Bake the cookies for 12 minutes, until just golden on the bottom. Let cool before frosting.
  • Dollop 1 tablespoon of buttercream per cookie and spread it around the top. Decorate as you wish!