Frosted Raspberry Sugar Cookies

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  • 1 cup:butter or margarine, softened
  • 1/2 cup:sugar
  • 2 egg:yolks
  • 2 teaspoon:vanilla
  • zest of 1:lemon
  • 2-1/2 cups:sifted flour
  • 1/8 teaspoon:salt
  • 1/2 cup:raspberry preserves (I prefer seedless)



  1. 1 cup powdered sugar
  2. 2 tablespoon lemon juice
  3. 1 to 2 tablespoons water
  4. In a bowl combine butter or margarine and sugar and beat until light.
  5. Add egg yolks, vanilla and grated lemon rind.
  6. Fold in flour and salt.
  7. Form mixture into a ball; place in a plastic bag and chill one hour.
  8. Preheat oven 325.
  9. Grease 2 cookie sheets.
  10. Cut ball into 4 sections.
  11. Roll out one section at a time on lightly floured surface with a rolling pin.
  12. Use a small round cookie cutter to make rounds. Place the cookies on the greased cookie sheet and bake 8-10 minutes or until lightly brown.
  13. Let the cookies cool, I repeat, let the cookies cool to room temp.
  14. Spread preserves on half the cookies and top with the other half.
  15. In a bowl combine the 1 cup powdered sugar, 2 tablespoons lemon juice and water.
  16. Drizzle the frosting over the cookies.
  17. Let cool before serving.
  18. Makes about 2 dozen

Cookie dough flavored with lemon peel sandwiched with raspberry preserves topped with a lemon icing.

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