Lemon Shortbread Cookies With Raspberry Cream Cheese Frosting

5 from 1 vote

Soft and buttery lemon shortbread cookies are frosted with a beautiful pink raspberry cream cheese frosting for the ultimate spring cookie!

Prep Time 10

Cook Time 15

Chill Time 2

Total Time 2 25

Servings cookies

Calories 190kcal

Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes.
Fold lemon juice, zest, salt, and flour into butter mixture until dough is just combined (dough will be very stiff, fold and squish it together until cohesive) Wrap dough in plastic wrap and chill 2 hours or up to 6 days.
When ready to bake, preheat oven to 350F and line a large sheet pan with parchment paper.
Remove dough from refrigerator and scoop into 1-inch balls and place 2 inches apart on prepared sheet pan.
Bake cookies at 350F 11-13 minutes until edges of cookies are a light golden brown. (if cookies are too puffy, flatten slightly with a drinking glass) Cool cookies on sheet pan 10 minutes, then transfer to a cooling rack to cool completely.

Place cream cheese and butter in a large bowl (or a stand mixer fitted with paddle attachment) and use an electric mixer to beat on medium speed until 2-3 minutes until creamy.
Add raspberry jam and powdered sugar to cream cheese mixture and beat an additional 2-3 minutes until frosting is completely smooth and creamy. Fold in a 1-2 drops red food coloring if desired to tint frosting pink. Refrigerate frosting until ready to frost cookies.
Use an offset spatula to frost cookies and garnish with raspberries and lemon zest. Enjoy!

Storing Instructions

Store cookies in an airtight container in refrigerator up to 4 days.