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+ servings

Lemon Shortbread Cookies With Raspberry Cream Cheese Frosting

Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 10 cookies


  • 1 cup butter softened
  • 1/3 cup honey
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups white whole wheat flour
  • 4 oz cream cheese softened
  • 3 tablespoons butter softened
  • 2 tablespoons raspberry jam
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • Red food coloring for tinting icing pink optional


  • Prepare the cookies: In a stand mixer, fitted with a paddle attachment, beat butter and honey on medium speed until smooth and creamy. Beat in lemon juice, zest, and vanilla until combined. Add flour, and mix on medium speed until mixture forms a dough. Wrap dough in plastic wrap and refrigerate at 1 hour.
  • While cookie dough chills, prepare the frosting: With a hand-held electric beater, beat softened cream cheese and butter on high speed until creamy. Beat in jam, honey, vanilla, and a few drops of red food coloring if desired until mixture is smooth and spreadable. Store frosting in refrigerator until ready to use.
  • Preheat oven to 350F and line a baking sheet with parchment paper. Roll chilled dough into 1-in balls and place on parchment paper. Bake cookies at 350F 11 to 12 minutes. With the bottom of a glass, lightly flatten cookies. Let cookies cool on baking sheet 10 minutes before removing to a wire cooling rack to cool completely.
  • Once cookies are cooled, frost with prepared frosting. Store cookies in refrigerator until ready to serve.


Store cookies in refrigerator up to 2 days.