Valentine’s Day is just around the corner and it’s time to start thinking about the day of looove! Okay let’s get real, Valentines can kind of be hokey and not everyone’s favourite holiday. Not all of us have partners to spoil or be spoiled. This year let’s not just focus on the lovey-dovey ‘partner’ part as there is so much more to this special day! Let’s share it with all types of love; our friends, our family and those who hold a special place in our hearts. And there’s no better way to share a little love than with some special lemon raspberry heart shaped sugar cookies!
For me, I bake for the ones who are close to me to tell them how much I care. I love spending time in the kitchen with my loved ones too, cooking/baking and creating something we will share together. Baking is so much more fun when you can share it with your special ones, wouldn’t you agree?
Why not make a valentine’s card, pack some cookies and deliver them to people you care about to brighten their day?! Sounds pretty sweet to me and pretty simple!
This is a basic sugar cookie recipe that’s been elevated with lemon and raspberry icing. Don’t be shy with the lemon zest as this is what really makes the cookies pop! And to top it off the raspberry icing is fluffy, sweet and buttery, which perfectly complements the zesty cookie.
- Unsalted butter
- Granulated sugar
- All-purpose flour
- Icing sugar
- Fresh lemon & lemon juice
- Baking powder
Tips To Make the Perfect Lemon Raspberry Heart Shaped Sugar Cookies
- Make sure your butter and egg are at room temperature. It’s difficult to cream butter properly when it’s too cold resulting in poor baking results. And when you add a cold egg to a room temperature batter you will alter the texture of the batter.
- Don’t skip the step on letting the dough rest in the refrigerator for 20 minutes. You want the butter to firm up so you can easily roll and handle the dough.
- Avoid rolling the cookie dough too thin. You want a nice thick sugar cookie and it’s easy to over roll the dough (speaking from experience here).
- If you’re making different size heart shaped cookies make sure to bake the same size cookies on separate baking sheets. This will avoid overbaking smaller cookies.
Since these lemon raspberry sugar cookies have a buttercream icing on top they become a little difficult for storing. It’s best to lay the cookies out and let the icing air dry to form a slight crust on the top. Then you can layer them in a container using wax or parchment paper as dividers.
The cookies also freeze well. Simply lay the cookies out in a single layer on your baking sheet and freeze until the icing is firm. Then stack in an airtight container using wax or parchment paper as dividers. Freeze for up to two months, and let cookies come to room temperature before enjoying.
How To Make Lemon Raspberry Heart Shaped Sugar Cookies
Step One: Make your cookie dough, wrap in plastic and refrigerate for 20 minutes. On a lightly floured work surface roll out dough approx. ⅛ inch thick. Using a heart shaped cookie cutter cut out dough and place hearts on your prepared cookie sheet. Bake for approx. 8-10 minutes.
Step Two: While cookies cool on a cooling rack make your icing. Add icing sugar and butter in a mixer, beat until light and fluffy. Then add raspberries one at a time until you reach your desired raspberry flavour.
Step Three: Once cookies are completely cool use an offset spatula to ice the tops of each heart shaped cookie. Enjoy!
Note: I’ve updated the icing recipe to make a smaller amount since I was getting comments on there being too much.Print
Lemon Raspberry Heart Shaped Sugar Cookies
These lemon raspberry sugar cookies are as sweet as can be. The sugar cookie has a lemony bite and is topped with sweet raspberry icing that makes them extra special. At valentines shape into hearts for a special someone.
- Prep Time: 35 mins
- Cook Time: 10 mins
- Total Time: 45 mins
- Yield: 24 1x
- Category: cookies
- Method: Baking
- Cuisine: American
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 1/2 Tablespoons lemon juice
- 2 Tablespoons lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 350˚F. Line 2 baking sheets with parchment paper and set aside.
- In a bowl add sugar and lemon zest together. Using you fingers or the back of a spoon rub the lemon zest into the sugar to absorb the flavours.
- In a stand mixer, cream butter and sugar together until light and fluffy. Add egg, lemon juice. Beat until well combined, scraping down the sides of the bowl as needed.
- In a large bowl mix flour, baking powder and salt together. Add to butter mixture, and mix until dough forms into a ball. Split the dough in half and shape each into a disc, wrap in plastic and refrigerate for 20 minutes.
- On a lightly floured work surface roll out dough approx. ⅛ inch thick. Using a heart shaped cookie cutter cut out dough and place hearts on your prepared cookie sheet approx. 1 inch apart.
- Bake for 8-10 minutes until the bottoms just start to brown (baking times differ depending on the size of your cookies, so check often).
- Cool cookies on a cooling rack.
- Ice with raspberry icing once the cookies are cool (see recipe below).
Store cookies in an airtight container for up to 4 days. Because of the buttercream icing the cookies will not last as long as a typical sugar cookie. You can also store the cookies in the freezer in an airtight container for up to 2 months. See the blog post for more storage notes.
- Serving Size: 1 cookie without icing
- Calories: 107
- Sugar: 8.5g
- Sodium: 54mg
- Fat: 4.2g
- Saturated Fat: 2.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 16.6g
- Fiber: 0.3g
- Protein: 1.4g
- Cholesterol: 18mg
Keywords: Valentine’s Day, Sugar Cookies, Cookies, Raspberry, Lemon
This raspberry icing will elevate any cake, cookie or cupcake. It’s made with butter and fresh raspberries. Icing freezes well if you have extra.
- Prep Time: 8 mins
- Total Time: 8 mins
- Yield: 1 1/2 cups 1x
- Category: Dessert
- Cuisine: American
- 1 1/2 cups icing sugar, sifted
- 1/4 cup unsalted butter, at room temperature
- a handful of fresh raspberries (depends on the sweetness of your raspberries)
- Add icing sugar and butter in a mixer, beat until light and fluffy approx. 3 minutes.
- Add raspberries one at a time until you reach your desired raspberry flavour, scraping down the bowl as you go.
Add a little milk (or heavy cream) if icing is too thick, approx. 1 teaspoon at a time.
Freeze any extra icing in an airtight container for up to two months. When ready to use, let icing come to room temperature and rewhip to fluff icing.
- Serving Size: 1 tablespoon
- Calories: 114
- Sugar: 14.8g
- Sodium: 41mg
- Fat: 6.2g
- Saturated Fat: 3.9g
- Unsaturated Fat: –
- Trans Fat: –
- Carbohydrates: 15.1g
- Fiber: 0.1g
- Protein: 0.1g
- Cholesterol: 17mg
Yes, you can substitute frozen raspberries for fresh raspberries when making raspberry icing. It’s best to let the raspberries defrost as the frozen berries will firm up the soft butter. Note the extra liquid from the frozen berries will alter the texture slightly.
Yes, sugar cookies last a long time and can easily be made ahead of time. You can easily bake uniced sugar cookies and freeze for up to one month. When ready to serve let the cookies come to room temperature and ice as desired.
Sugar cookies in general have a longer shelf life than most cookies, around two to three weeks. With these lemon raspberry heart shaped sugar cookies the shef life drops drastically as the buttercream icing will go rancid. They will last approx. 4 days. It’s best to store the cookies in the freezer in an airtight container for up to 2 months.
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