Ingredients

3 cups all-purpose flour

2 teaspoons baking powder

1 cup sugar

2 sticks (salted) butter, cold & cut into small chunks

1 egg

1 teaspoon vanilla extract

Zest and juice of 1 lemon

4 oz cream cheese, softened (for frosting)

12 tablespoons butter, softened (for frosting)

2-3 cups powdered sugar (for frosting)

2-3 tablespoons freeze dried raspberry powder* (for frosting)

1 tablespoon lemon juice (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the flour and baking powder, then set aside.

Step 2: In a large mixing bowl, combine the sugar and lemon zest. Use your hands to rub the zest into the sugar until fragrant and the oils are released.

Step 3: Add the cold butter chunks to the sugar mixture. Using an electric mixer, beat until the mixture is light and fluffy.

Step 4: Mix in the egg, vanilla extract, and lemon juice until well combined and creamy.

Step 5: Gradually add the flour and baking powder mixture on low speed, mixing just until combined. The dough will be crumbly at this point.

Step 6: Turn the dough out onto a floured surface and knead gently until it comes together into a smooth dough.

Step 7: Roll the dough out to about 1/4 inch thickness. Use cookie cutters to cut shapes and place them on a lined baking sheet, spacing them 1-2 inches apart.

Step 8: Freeze the cut cookies on the baking sheet for 5 minutes before baking to help them hold their shape.

Step 9: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 11: For the frosting, beat together the softened cream cheese and butter until smooth and creamy.

Step 12: Add powdered sugar gradually to reach desired sweetness and thickness.

Step 13: Stir in lemon juice for brightness.

Step 14: Divide the frosting and mix in freeze-dried raspberry powder to create an ombré effect by layering or swirling different intensities of pink on the cookies.

Step 15: Frost the cooled cookies and enjoy your vibrant, tangy treats!

Tips & Variations

Use salted butter as the recipe suggests, but if you only have unsalted butter, add a pinch of salt to balance flavors.

If freeze dried raspberry powder is not available, substitute with a small amount of raspberry jam or puree for a different texture and flavor.

For extra lemon zest flavor, add a bit more zest to the sugar mixture, but avoid overdoing it to maintain balance.

To keep the ombré effect crisp and clean, use separate piping bags with varying amounts of raspberry powder in each.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and cutting. Alternatively, you can freeze the dough for longer storage and thaw it overnight in the fridge.

How do I achieve the ombré effect with the frosting?

To create the ombré look, divide the frosting into several bowls and gradually add different amounts of freeze-dried raspberry powder to each. Then pipe or spread the colors side by side or gently swirl them together on the cookies.