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Ombré Raspberry Lemon Sugar Cookies Recipe

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★★★★★

4.5 from 124 reviews

Delight in these Ombré Raspberry Lemon Sugar Cookies featuring a zesty lemon-infused cookie base topped with a luscious cream cheese and raspberry powder frosting. These cookies combine bright citrus flavors with a creamy, tangy frosting that boasts a beautiful ombré effect from freeze-dried raspberry powder, perfect for spring or summer gatherings.

Ingredients

Scale

For the Cookies:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup sugar
  • 2 sticks (1 cup) salted butter, cold & cut into small chunks
  • 1 egg
  • 1 teaspoon 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 and Prepare Flour Mixture: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the all-purpose flour and baking powder. Set aside for later use.
  2. Infuse Sugar with Lemon Zest: In a large mixing bowl, combine the sugar and freshly grated lemon zest. Use your hands to rub the zest into the sugar thoroughly to release the lemon oils, infusing the sugar with bright citrus flavor.
  3. Cream Butter and Sugar: Add the cold butter chunks to the sugar mixture. Using an electric mixer, cream the butter and sugar together until light and fluffy, which should take a few minutes.
  4. Add Wet Ingredients: Incorporate the egg, vanilla extract, and fresh lemon juice into the creamed butter and sugar mixture. Mix until creamy and well combined.
  5. Combine Dry Ingredients: Gradually add the flour and baking powder mixture into the wet ingredients. Mix on low speed just until combined. The dough will be crumbly at this stage.
  6. Knead the Dough: Turn the crumbly dough onto a floured surface. Knead gently until the dough forms a smooth, cohesive ball.
  7. Roll and Cut Cookies: Roll the dough out evenly to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes. Place the cut-out dough shapes on a lined baking sheet, spaced 1-2 inches apart.
  8. Freeze Before Baking: Freeze the cookie shapes on the baking sheet for 5 minutes to help maintain shape during baking.
  9. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Avoid overbaking to maintain soft centers.
  10. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Prepare Frosting: In a bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, adjusting the amount until you reach desired sweetness and consistency.
  12. Add Raspberry and Lemon: Mix in lemon juice and freeze-dried raspberry powder to the frosting. Use additional raspberry powder to create different shades for the ombré effect as desired.
  13. Decorate Cookies: Once cookies are fully cooled, frost them with the ombré raspberry lemon frosting, applying layered shades from light to dark pink for a beautiful gradient effect.

Notes

  • Freezing the dough before baking helps cookies hold their shape better and prevents spreading.
  • Adjust powdered sugar in frosting to reach your preferred sweetness and texture.
  • Use freeze-dried raspberry powder for natural color and flavor without added moisture—available in specialty stores or online.
  • For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Keywords: sugar cookies, lemon cookies, raspberry frosting, ombré frosting, cream cheese frosting, lemon zest, freeze-dried raspberry

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