Light, lemon sugar cookies with a refreshing raspberry frosting. Raspberry lemonade in a cookie form.
There’s something about a pretty cookie. Even if it was super simple you can’t help but be a little proud of it. I will admit that the frosting does not get hard like a traditional sugar cookie frosting, but as long as you don’t need to stack the cookies it’s really no big deal. And it does harden a little bit, you just wouldn’t want to place them on top of each other. This cookie is the perfect treat for a a brunch, baby shower, etc. The flavor is just lovely and that frosting! I cannot express enough how much I looooove the frosting. It tastes like fresh raspberries. Even raspberry jam doesn’t bring out the same refreshing flavor.
1/2 Tablespoon Lemon Extract
1 Teaspoon Vanilla
2 Cups Butter, unsalted, softened
2 Cups Powdered Sugar
3/4 Cup White Sugar
3/4 Tablespoon Baking Soda
3/4 Tablespoon Cream Of Tartar
1/4 Teaspoon Salt
5 Cups All-Purpose Flour
6 cups powdered sugar
1 Stick Unsalted Butter, Softened
6 oz raspberries, smooshed
1/4 Teaspoon Almond
1/2 Teaspoon Vanilla
Heat the oven to 350
In a large mixing bowl or kitchenaid, mix together the extracts, butter, sugars, and eggs until smooth.
In a smaller bowl, combine the dry ingredients and whisk to combine.
With the kitchenaid running, slowly add the dry ingredients and mix until smooth. The dough will seem crumbly, but you should be able to form a ball in your hands.
Roll the dough out on a lightly floured surface. Cut circles into the dough and place on a baking sheet. Bake at 350 for 8-10 minutes. Let cool.
For the frosting, combine 6 cups of the powdered sugar, butter, almond and vanilla extract. Mix until smooth. Stir in the raspberries. Frost each cooled cookie and serve immediately.