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Ombré Raspberry Lemon Sugar Cookies Recipe

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★★★★★

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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper baking temperature while you prepare the dough.
  2. Mix Dry Ingredients: In a small bowl, stir together the flour and baking powder; set aside for later integration.
  3. 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.
  4. 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.
  5. Add Wet Ingredients: Beat in the egg, vanilla extract, and lemon juice to the creamed butter and sugar mixture until fully combined and creamy.
  6. 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.
  7. Knead the Dough: Turn the crumbly dough onto a floured surface and knead gently until it comes together into a smooth dough.
  8. 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.
  9. Freeze Before Baking: Place the cookie sheet in the freezer for 5 minutes to chill the dough, which helps maintain the shape during baking.
  10. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
  12. 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.
  13. 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

Find it online: https://cheflenacooks.com/ombre-raspberry-lemon-sugar-cookies-recipe/