Go Back

Heart Cutout Cookies with Raspberry Lemon Cream Cheese Frosting

Delightful cookies infused with zesty lemon and topped with a luscious raspberry cream cheese frosting, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 11 minutes
Total Time 1 hour 11 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 175
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup salted butter, softened at room temperature The base of our cookies, providing that creamy, rich flavor.
  • 2 large lemons, zest only Brightens up the cookies with a fresh, aromatic aroma.
  • 1 cup granulated sugar Adds sweetness and helps create that perfect chewy texture.
  • 1 cup light brown sugar, packed Introduces a hint of warmth and moisture.
  • 2 large eggs, at room temperature Binds the ingredients for that ideal cookie dough.
  • 2 tsp vanilla extract Offers a comforting hint of sweetness.
  • 3 tbsp freshly squeezed lemon juice Enhances the lemon flavor and adds brightness.
  • 4.75 cups all-purpose flour The backbone of the cookie, giving it structure.
  • 1 tsp baking soda Leavens the cookies, ensuring they rise perfectly.
  • 0.5 tsp salt Balances the sweetness and elevates all the flavors.
For the Frosting
  • 6 tbsp salted butter, softened at room temperature Creates a rich, creamy base for the frosting.
  • 2.25 cups powdered sugar Sweetens and thickens the frosting beautifully.
  • 1-2 tbsp milk, as needed Adjusts the consistency of the frosting.
  • 1 tsp vanilla extract A touch of sweetness to tie the flavors together.
  • 1 pinch salt Enhances the flavors within the frosting.
  • 2 tsp freshly squeezed lemon juice Brightens the frosting with a zesty kick.
  • 4 ounces cream cheese, cold from the fridge Adds a velvety texture and richness.
  • 2-3 tbsp raspberry preserves, strained Infuses the frosting with a fruity raspberry flavor.
  • 1 1.25-ounce bag freeze-dried raspberries, divided Provides color, flavor, and visual appeal.
  • as desired red food coloring Optional for enhancing the appearance of the frosting.

Method
 

Preparation
  1. Zest the lemons and rub the zest into the granulated sugar until it resembles wet sand.
  2. Prepare freeze-dried raspberries by pulsing them in a food processor until fine and set aside.
Making the Cookies
  1. In a mixing bowl, beat the softened butter until creamy.
  2. Add the lemon zested sugar and brown sugar, beating until fluffy.
  3. Incorporate the eggs, vanilla, and lemon juice, mixing until just combined.
  4. Gradually add the dry ingredients and mix until no bits of flour remain.
  5. Divide dough, roll out between parchment paper, and chill for 30 minutes in the freezer or 1-2 hours in the fridge.
  6. Cut heart shapes using cookie cutters.
Baking
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Bake cookies for 8-11 minutes until just set, then let cool on the baking sheet for 10 minutes before moving to wire racks.
Making the Frosting
  1. Beat together softened butter and powdered sugar, adding milk to achieve desired consistency.
  2. Mix in vanilla, lemon juice, and salt, then add cream cheese until smooth.
  3. Stir in strained raspberry preserves and one-third of raspberry powder for a light pink frosting.
  4. For color variations, divide frosting and mix in more raspberry powder or food coloring.
Frosting the Cookies
  1. Spread frosting onto cooled cookies using an offset spatula.
  2. Sprinkle with freeze-dried raspberry powder or colorful sprinkles if desired.
Storage and Serving
  1. Store unfrosted cookies at room temperature for 4-5 days and frosted cookies in the fridge.
  2. Cookies can be frozen for up to 2 months before baking.

Notes

For softer cookies, avoid overmixing the dough and check for doneness by ensuring they are just set in the center.