Lemon Raspberry Heart Cookies
These Lemon Raspberry Heart Cookies are a delightful treat, perfect for any occasion, combining zesty lemon flavor with sweet raspberry frosting.
Equipment
- electric mixer
- parchment paper
- cookie cutters
- baking sheets
- wire racks
- offset spatula
Ingredients
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 3 tbsp fresh lemon juice
- 4 and ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 6 tbsp salted butter, softened (for frosting)
- 2 cups + 3 tbsp powdered sugar
- 1–2 tbsp milk (as needed)
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
- 2 tsp fresh lemon juice (for frosting)
- 4 ounces cold cream cheese
- 2–3 tbsp strained raspberry preserves
- 1.25 ounce bag freeze-dried raspberries (divided)
- red food coloring (optional)
Instructions
- Rub lemon zest into granulated sugar until it resembles wet sand; set aside. Pulse freeze-dried raspberries into a fine powder and set aside.
- Cream softened butter with an electric mixer, then add lemon-zested sugar and brown sugar, beating until fluffy. Mix in eggs, vanilla extract, and lemon juice until just combined.
- Gradually add dry ingredients and mix until no flour is visible. Divide dough in half and roll between parchment paper to 3/8 to 1/2 inch thick; chill until firm.
- Use heart-shaped cookie cutters to cut out cookies from the chilled dough.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper. Bake cookies for 8-11 minutes until just set; cool on the baking sheet for 10 minutes.
- For frosting, beat softened butter with powdered sugar, adding milk as needed. Mix in salt, vanilla extract, and lemon juice, then add cold cream cheese and beat until smooth.
- Incorporate strained raspberry preserves and some raspberry powder for color; optionally color portions with more raspberry powder or red food coloring.
- Spread frosting on cooled cookies using an offset spatula; optionally top with additional raspberry powder or sprinkles.
Notes
Straining raspberry preserves removes seeds for a smoother frosting. Chilling the dough between parchment paper prevents sticking and aids in rolling. Bake one sheet of cookies at a time for even baking. Using cold cream cheese helps maintain frosting consistency. Cut dough shapes can be frozen for up to 2 months; bake directly from frozen. Adjust milk in frosting to achieve desired consistency.