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Ombré Raspberry Lemon Sugar Cookies


For the Cookies

3 cups all-purpose flour

2 teaspoons baking powder

1 cup sugar

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

1 egg

1 tsp vanilla extract

zest and juice of 1 lemon

For the Frosting

4 oz cream cheese, softened

12 tablespoons of butter, softened

2-3 cups powdered sugar

2-3 tablespoons freeze dried raspberry powder*

1 tablespoon lemon juice

We found these gorgeous cookies at


For the Cookies

Preheat oven to 350F. In a small bowl stir the flour and baking powder together, set aside

In a large mixing bowl add the sugar and lemon zest. Use your hands to work the zest into the sugar, releasing the oils

Add the butter, and use an electric mixer to cream until fluffy. Add the egg, vanilla, and lemon juice and mix until creamy and well mixed

Add the flour mixture and mix on low speed until combined. Dough will be crumbly

Turn dough onto a floured surface and knead until the dough comes together

Roll dough to ¼ inch thickness and cut out using cookie cutters. Place cut out cookies on a lined cookie sheet 1-2 inches apart and freeze for 5 minutes before baking

Bake each batch 10-12 minutes. Allow to cool on the cookie sheet for 5 minutes and then move to a cooling rack

For the Frosting

Cream together the cream cheese and butter with an electric mixer until smooth. Add lemon juice and the powdered sugar, one cup at a time until fluffy and creamy

Add a sprinkle of the raspberry powder and decorate the first few cookies

Add a little more raspberry powder and decorate a few more, gradually adding more powder to each batch, creating a gradual darker pink

Cookies last up to a week stored in an air tight container in the fridge


*To make the raspberry powder, scoop about ⅔ cup freeze dried raspberries into a ziplock bag. Crush them into a powder using a rolling pin. Sift them using a fine mesh sieve to create a fine powder, or add some of the seeds in for a more textured look. (The darkest color cookies have some seeds added!)

Sugar Cookie barely adapted from Bake at 350

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