Lemon Sugar Cookies with Raspberry Buttercream Recipe

Lemon cakes with tart raspberry buttercream and crispy edges and chewy centers.

Lemon Sugar Cookie – 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 raspberrie – 2-3 tablespoons milk




Mix butter, salt, vanilla, and powdered sugar until smooth. Stir in raspberry powder and milk.

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STEP  1 .

Warm the oven up to 350 F. Put parchment paper on two baking sheets that have been greased. For about 4 to 5 minutes,  

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beat the butter, salt, vanilla, lemon zest, and sugars in the bowl of a stand mixer until the mixture is light and fluffy.  

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After you add the egg, beat for two more minutes. Mix in the baking soda and flour, then beat the dough until it forms a ball. 

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Place three tablespoons of cookies on each of the cookie sheets that have been prepared. This will make big cookies.  

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Make a ball out of the scoops by rolling them between your hands. To make the middle of a ¼ cup measuring cup flat, flour the back of it and press down on it.  

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For 12 minutes, or until the bottoms are just beginning to turn golden, bake the cookies. Wait until it's cool to frost.  

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Put one tablespoon of buttercream on top of each cookie and spread it out. Dress up however you like.

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See Also

The Best Lemon Curd Recipe