Can I use frozen raspberries to make raspberry icing?

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.

Can I make sugar cookies ahead of time?

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.

How long do sugar cookies last?

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.

Lemon Raspberry Heart Shaped Sugar Cookies

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5 from 2 reviews

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.

Author: Alie Romano
Prep Time: 35 mins
Cook Time: 10 mins
Total Time: 45 mins
Yield: 24 1x
Category: cookies
Method: Baking
Cuisine: American

Ingredients

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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

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Instructions

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).

Notes

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.

Nutrition

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

Find it online: https://bakingforfriends.com/lemon-raspberry-heart-shaped-sugar-cookies/