Description
These delightful Heart Cutout Cookies with Raspberry Lemon Cream Cheese Frosting combine tender, zesty lemon-flavored cookies with a luscious, tangy raspberry cream cheese frosting. Perfect for celebrations or everyday treats, they feature a soft texture and vibrant frosting hues made from fresh lemon zest, raspberry preserves, and freeze-dried raspberries, creating a visually stunning and irresistibly delicious cookie experience.
Ingredients
Cookie Dough
- 1 cup salted butter, softened at room temperature (2 sticks, 16 tbsp, or 226 grams)
- Zest of 2 large lemons
- 1 cup granulated sugar (210 grams)
- 1 cup light brown sugar, packed (220 grams)
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 3 tbsp freshly squeezed lemon juice
- 4 and 3/4 cups all-purpose flour (617.5 grams)
- 1 tsp baking soda
- 1/2 tsp salt
Frosting
- 6 tbsp salted butter, softened at room temperature (85 grams)
- 2 cups + 3 tbsp powdered sugar (251 grams)
- 1-2 tbsp milk, as needed (15 to 30 grams)
- 1 tsp vanilla extract
- Pinch of salt
- 2 tsp freshly squeezed lemon juice
- 4 ounces cream cheese, cold from the fridge (113 grams)
- 2-3 tbsp raspberry preserves, strained (seeds removed)
- One 1.25 ounce bag freeze-dried raspberries, divided
- Red food coloring, as desired
Instructions
- Prep: Zest your lemons and rub the zest into the granulated sugar with clean hands until the mixture resembles wet sand. Set aside. Pulse freeze-dried raspberries in a food processor to a fine powder, then set aside.
- Make the Cookie Dough: In a large bowl, beat softened butter with an electric mixer until creamy, about 30 seconds. Add the lemon-zested granulated sugar and brown sugar, beating on high until fluffy, about 1 minute. Add eggs, vanilla extract, and lemon juice and mix on medium-high until just combined. Incorporate the dry ingredients (flour, baking soda, salt) until no flour remains.
- Roll Out Dough & Chill: Divide dough in half and roll each portion between two sheets of parchment paper to 1/2 to 3/8 inch thickness without adding flour. Place dough sheets on baking sheets and chill in the fridge for 1-2 hours or freezer for about 30 minutes until firm.
- Cut Shapes: Use heart-shaped cookie cutters to cut out cookies from the chilled dough.
- Bake: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Place 6 similar-sized cookies per sheet and keep remaining dough cold. Bake one sheet at a time for 8-11 minutes until cookies are just set. Cool on baking sheet 10 minutes, then transfer to wire racks to cool completely.
- Make the Frosting: While cookies bake and cool, beat butter and powdered sugar in a bowl, adding milk as needed to reach spreading consistency. Mix in salt, vanilla extract, and lemon juice. Add cold cream cheese and beat until smooth and combined to avoid a weepy frosting. Mix in strained raspberry preserves and 1/3 of the freeze-dried raspberry powder for a light pink frosting. Divide and color remaining frosting portions with more freeze-dried raspberry powder or red food coloring for varied shades.
- Frost Cookies: Use an offset spatula to spread frosting evenly on cooled cookies. Optionally, sprinkle leftover freeze-dried raspberry powder or sprinkles on top for a rustic decorative touch.
- Serve + Store: Store unfrosted cookies in an airtight container at room temperature for 4-5 days. Refrigerate frosted cookies in an airtight container for 4-5 days.
- Make-Ahead Tips: Freeze cut cookie dough shapes in airtight containers with parchment between layers for up to 2 months; bake directly from frozen. Prepare frosting up to a day in advance and refrigerate tightly covered; bring to room temperature and remix before frosting.
Notes
- Straining raspberry preserves removes seeds for a smoother frosting texture.
- Chilling dough between parchment paper prevents sticking and aids in easy rolling.
- Baking one sheet at a time ensures even baking and best texture.
- Using cold cream cheese helps keep frosting from becoming runny.
- Freeze cut dough shapes for easy make-ahead cookie baking.
- Adjust milk in frosting to achieve your preferred spreading consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
