Pink Lemonade Cookies with Raspberry Lemon Filling
These Pink Lemonade Cookies only require 6 ingredients and bring a little sunshine to your life! This recipe starts with a soft lemon cookie that's baked in the oven and topped with a sweet-tart raspberry lemon filling. Easy to make, buttery, and packed with raspberry-lemon flavor, these bright, tangy cookies will brighten up your day.
Servings 48 cookies
Calories 77kcal
Ingredients
Cookies
- 2 ½ cups flour
- ¾ cup powdered sugar divided
- 1 teaspoon salt
- 1 cup butter room temp
- 2 tablespoons lemon zest 2 lemons
- 2 tablespoons lemon juice
Filling
- 1 ¼ cup powdered sugar
- 2 tablespoons lemon juice
- 1 raspberry
Instructions
- In a medium bowl, whisk together the flour, 1/2 cup powdered sugar and salt.
- In the bowl of an electric mixer, beat the butter and 1/4 cup powdered sugar miixture until light and fluffy, about 2-3 minutes. Add lemon zest and juice and beat to combine. Add flour and mix until combined.
- Roll the dough into balls using a small ice cream scoop and place on a parchment lined baking sheet. Freeze for 10 minutes.
- Preheat oven to 325º.
- Remove the cookie dough balls from the freezer and place immediately into the oven. Bake for 10 minutes then remove and use a rounded measuring spoon to make an indentation into the hot cookies. Return to the oven and bake an additional 12-15 minutes until the bottoms are slightly brown. The top of the cookies will not be browned. Let cool on a wire rack before filling.
Filling:
- Add 1 1/4 cup powdered sugar, lemon juice and 1 single raspberry to a mixing bowl and whisk until smooth.
- Sprinkle the cooled cookies with powdered sugar and spoon in about ½ teaspoon of raspberry filling into the center.
Notes
- You can add more raspberries to increase the flavor.
- You can change up the filling by using blueberries, blackberries or strawberries.
