Lemon Shortbread Cookies

- A light and buttery texture - Lots of fresh lemon and a rich raspberry cream cheese frosting - Perfect for any spring occasion and easy to make ahead of time

These cookies feature...

- Unsalted butter - Granulated sugar - Lemon - Kosher salt - All-purpose flour

- Cream cheese - Powdered sugar - Raspberry jam - Red food coloring


Cream butter with sugar until creamy. Add lemon juice, zest, salt, and flour until a smooth dough forms.

Mix dough


Wrap dough in plastic wrap and chill in refrigerator at least 2 hours or up to 6 days.

Chill dough


Form dough into 1-inch balls and place 2 inches apart on sheet pans. Bake cookies at 350F 11-13 minutes until edges are golden brown.

Bake cookies


Beat cream cheese and butter until creamy. Beat in powdered sugar, raspberry jam, and a few drops of red food coloring until frosting is smooth and creamy.

Make frosting


Frost cooled cookies with raspberry frosting and garnish each cookie with a fresh raspberry. Enjoy!

Frost cookies