Lemon Raspberry Cookies
Lemon Raspberry Cookies covered in sprinkles and topped with a swirl of homemade raspberry buttercream frosting.
Another lemon recipe. I know…I’m a little lemon crazy these day! After the delicious Raspberry Lemon Poppyseed Muffins, I just had to make another dessert with the same amazing flavor combination. And with the warmer springtime temperatures we been having, I don’t want to spend all day in the kitchen so I needed a simple cookie recipe to make.
And these Lemon Raspberry Cookies are so easy and they always turn out perfect! They’re one of my stand-by-I-need-to-make-a-dessert-in-a-hurry recipes, that I fall back on when I need to bring a dessert to a get together at the last minute or if I just want to spend more time soaking up the sun!
These cookies start out by using a lemon cake mix ( I used Betty Crocker Lemon Cake Mix), oil, eggs, and a splash a lemon juice for an extra burst of lemon flavor. I then covered each dough ball with fun, springtime SPRINKLES.
Once these soft, chewy, cookies cooled. I whipped up my easy homemade raspberry buttercream frosting and let me tell you I could have lick the whole bowl of this frosting it is AMAZING!
To decorate, I used a piping bag with a open star tip, to make a small star of frosting on top of each cookie to complete these simple lemon cookies. Arn’t they pretty!?
I seriously love these cookies, and they’re the perfect cookie to make for Mother’s Day or bring them to a party, everyone always loves them and thinks I spent hours making these “fancy” cookies, but honestly they are the EASIEST cookie recipe I make! 🙂
Here’s How To Make These Simple Lemon Raspberry Cookies:
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon lemon juice
- sprinkles, for rolling cookie dough into
- 1 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 3 Tablespoons raspberry preserves
Preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
Using an electric or stand mixer, mix together the lemon cake mix, eggs, oil, and lemon juice until combined.
Using a cookie scoop, scoop cookie dough on prepared baking sheet. Pour sprinkles into a small bowl. Using your hands, roll the dough into balls and drop each ball into the sprinkles, coat them entirely.
Once balls are sprinkled, place on prepared baking sheets. Bake for 10 minutes. Allow the cookies to cool on the baking sheet for 2 minutes and transfer to a wire rack to cool completely before frosting.
Make the frosting by mixing softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, and vanilla extract. Increase to high-speed and beat for 3 minutes. Stir in raspberry perserves, mix until combined. Frost cooled cookies using a piping bag with a open star tip or simply by using a knife.
Amount Per Serving: Calories: 74 Total Fat: 4g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 16mg Sodium: 11mg Carbohydrates: 10g Fiber: 0g Sugar: 9g Protein: 1g