Introduction

These Ombré Raspberry Lemon Sugar Cookies are a delightful twist on a classic favorite, combining bright citrus flavors with a creamy, tangy frosting. Perfect for spring or any occasion, they offer a beautiful gradient of raspberry color that’s as eye-catching as it is delicious.

Ombré Raspberry Lemon Sugar Cookies Recipe - Recipe Image

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1 cup sugar
2 sticks (salted) butter, cold & cut into small chunks
1 egg
1 teaspoon vanilla extract
Zest and juice of 1 lemon
4 oz cream cheese, softened (for frosting)
12 tablespoons butter, softened (for frosting)
2-3 cups powdered sugar (for frosting)
2-3 tablespoons freeze dried raspberry powder*
1 tablespoon lemon juice (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a small bowl, stir together the flour and baking powder and set aside.
Step 2: In a large mixing bowl, combine the sugar and lemon zest. Use your hands to rub the zest into the sugar, which releases the citrus oils for extra flavor.
Step 3: Add the cold butter chunks to the sugar mixture, then use an electric mixer to cream until fluffy.
Step 4: Add the egg, vanilla extract, and lemon juice to the butter mixture and beat until creamy and well combined.
Step 5: Gradually add the flour mixture and mix on low speed just until combined; the dough will be crumbly at this point.
Step 6: Turn the dough out onto a floured surface and knead gently until it comes together into a smooth dough.
Step 7: Roll the dough out to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes.
Step 8: Place the cut cookies on a lined baking sheet, spacing them 1-2 inches apart. Freeze the tray for 5 minutes to help the cookies keep their shape during baking.
Step 9: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are just starting to turn golden.
Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use freeze-dried raspberry powder in the frosting to create a natural pink color and fresh raspberry flavor without adding moisture.
For a more intense lemon flavor, add a bit more zest to the dough or a few drops of lemon extract to the frosting.
Chill the dough longer if it feels too soft before rolling to make cutting shapes easier.
Try adding a pinch of salt to the frosting to balance the sweetness.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. If frosted, keep them refrigerated and bring to room temperature before serving. Cookies can be frozen for up to 3 months in a sealed container; thaw at room temperature before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter; just add a pinch of salt to the dough to maintain the proper flavor balance.

What can I substitute for freeze-dried raspberry powder?

If you don’t have freeze-dried raspberry powder, you can use raspberry jam or puree in the frosting, but reduce the powdered sugar slightly to keep the frosting consistency.

Ombré Raspberry Lemon Sugar Cookies Recipe

Print Recipe

★★★★★

4.9 from 129 reviews

Delight in these Ombré Raspberry Lemon Sugar Cookies featuring a zesty lemon-infused dough topped with a creamy raspberry lemon frosting. Perfectly tender sugar cookies with a subtle tang and a beautiful pink gradient frosting make for an eye-catching and delicious treat.

Author: Lena
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookies:

3 cups all-purpose flour
2 teaspoons baking powder
1 cup sugar
2 sticks (salted) butter, cold & cut into small chunks
1 egg
1 tsp vanilla extract
Zest and juice of 1 lemon

For the Frosting:

4 oz cream cheese, softened
12 tablespoons butter, softened
2–3 cups powdered sugar
2–3 tablespoons freeze dried raspberry powder
1 tablespoon lemon juice

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper baking temperature while you prepare the dough.
Mix Dry Ingredients: In a small bowl, stir together the flour and baking powder; set aside for later integration.
Incorporate Lemon Zest into Sugar: In a large mixing bowl, combine the sugar with the lemon zest. Use your hands to rub the zest into the sugar thoroughly to release the lemon oils, enhancing the cookie’s flavor.
Cream Butter and Sugar: Add the cold, chunked butter to the lemon sugar mixture and use an electric mixer to cream until the mixture is fluffy and light.
Add Wet Ingredients: Beat in the egg, vanilla extract, and lemon juice to the creamed butter and sugar mixture until fully combined and creamy.
Combine Flour Mixture: Gradually add the flour and baking powder mixture to the wet ingredients and mix on low speed until just combined. The dough will appear crumbly at this stage.
Knead the Dough: Turn the crumbly dough onto a floured surface and knead gently until it comes together into a smooth dough.
Roll and Cut: Roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes and place them spaced 1-2 inches apart on a lined baking sheet.
Freeze Before Baking: Place the cookie sheet in the freezer for 5 minutes to chill the dough, which helps maintain the shape during baking.
Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Prepare Frosting: Beat together the softened cream cheese and butter until creamy. Gradually add powdered sugar to achieve the desired sweetness and consistency. Stir in lemon juice and freeze dried raspberry powder to create an ombré raspberry lemon frosting.
Frost Cookies: Once cookies are completely cooled, spread or pipe the frosting on top to create a beautiful ombré effect.

Notes

Freezing the cookie dough before baking helps prevent spreading and keeps cookie shapes sharp.
The intensity of lemon flavor can be adjusted by increasing or decreasing the amount of zest and juice.
Freeze dried raspberry powder is preferred for frosting as it adds vibrant color and flavor without adding moisture.
Ensure cookies are completely cool before frosting to prevent melting.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: sugar cookies, lemon cookies, raspberry frosting, ombré frosting, holiday cookies, cream cheese frosting, lemon sugar cookies