Description
Buttery lemon cookies with crispy edges and chewy centers topped with raspberry buttercream.
Ingredients
Scale
- 226g unsalted butter
- 200g granulated sugar
- 60g powdered sugar
- 2 tsp vanilla extract
- 1 tsp sea salt
- zest of 2 lemons
- 1/2 tsp baking soda
- 1 egg
- 360g all-purpose flour
- 113g butter
- 165g powdered sugar
- 1 tsp vanilla extract
- pinch salt
- 2–4 tbsp raspberry powder
- 2–3 tbsp milk
Instructions
- Preheat oven to 350°F and line baking sheets.
- Beat butter, sugars, lemon zest, salt, and vanilla until fluffy.
- Add egg and mix well.
- Mix in flour and baking soda until dough forms.
- Scoop dough, roll into balls, and flatten slightly.
- Bake for 12 minutes until lightly golden.
- Prepare buttercream by mixing butter, sugar, vanilla, salt, raspberry powder, and milk.
- Cool cookies and frost with buttercream.
Notes
- Use fresh lemon zest for best flavor.
- Do not overbake cookies.
- Adjust raspberry powder for color and taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 22
- Sodium: 120
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 3
- Cholesterol: 55