by A Lemon Raspberry Spritz Cookie recipe your whole family will swoon over. These tender and delicious butter cookies are beautifully sandwiched together with a silky smooth and luscious raspberry buttercream frosting. They’re almost too pretty to eat!
I’ve always baked for pleasure, spurred on by the sheer joy of watching family and friends devour my delectable home-baked treats.
Textures and flavours are always of the utmost importance when creating baked goods. And, if the results are cookies as pretty as a rose then I’d call it a job well done!
You’ll find that these raspberry-filled sandwich cookies are everything and more. They’re so tender with a melt-in-your-mouth buttery texture. And, they’re assembled with a quick and easy raspberry buttercream frosting that I also use whenever craving a slice of Chocolate Brownie Tart.
What you’ll need to get started in making these buttery sandwich cookies!
- Butter
- Flour
- Powdered sugar, otherwise known as icing sugar or confectioner’s sugar
- Egg
- Lemon juice
- Lemon zest
- Vanilla extract
- Salt
Why Are They Called Spritz Cookies?
The word spritz is derived from the German word spritzen which means “to squirt.”
In Germany and other Scandinavian countries, they commonly use cookie press gadgets to squirt or press out cookie dough in various shapes and sizes to form intricate designs. The Germans call such cookies, Spritzgebåck cookies. And here in North America, it’s shortened to spritz cookie.
How to Make Lemon Raspberry Spritz Cookies Without a Cookie Press
Making spritz cookies without a cookie press is a simple process.
You’ll need a piping bag with a tip attachment of your choice. However, if you want to make these pretty rosette-shaped cookies then you’ll want to use the 1M star tip inserted into a 12-inch pastry bag.
So let’s get started!
- Place the softened butter and powdered sugar in the bowl of a stand or use a handheld mixer.
- Mix together the softened butter with the powdered sugar until the butter mixture is light and fluffy.
- Add in the egg, vanilla extract, lemon juice and lemon zest.
- Mix well till fully incorporated for about 2 minutes, while stopping the mixer to scrape down the sides of the bowl.
- Add the flour and salt to the butter mixture.
- Mix until well combined.
- Transfer approximately 1 cup of the cookie batter into a 12-inch piping bag fitted with a star tip. (I used the 1M tip)
- Pipe rosettes directly onto your unlined baking tray, while spacing the butter cookies about 1 inch apart. If you mess up while piping the cookie dough, simply scoop it up back into the piping bag and start again.
- Bake in a preheated oven at 350 degrees F., for about 8 to 10 minutes. Or, just until the edges are slightly golden-tinged but otherwise still pale overall.
- Allow the spritz cookies to cool completely before filling them with the raspberry buttercream frosting.
How to Make Raspberry Buttercream Frosting
- You’ll need just 4 ingredients to make the raspberry buttercream filling. Icing sugar or otherwise called powdered sugar. Butter, seedless raspberry jam and milk.
- Start by mixing the butter for 30 seconds in a medium-sized bowl.
- Mix in a 1/2 cup of the icing sugar, raspberry jam and the milk.
- Mix in the remaining 3/4 cup of icing sugar.
- Fit a 12 inch piping bag with a round tip attachment and fill the bag with some raspberry buttercream frosting.
- Pipe the raspberry frosting on the underside of half of the rosette cookies and top with the remaining rosette cookies.
- Keep in mind to match them up with the same size cookies.
These lemon raspberry spritz cookies are deliciously tender and have a subtle lemon kick which pairs beautifully with the silky smooth raspberry buttercream.
All they need, as a finishing touch, is a light dusting of powdered sugar just before serving. But you can skip this if you wish!
You’ll find these raspberry cream sandwich cookies elegant enough for any special occasion and simply irresistible for any day of the week.
Have I also mentioned how these rose-shaped cookies are almost too pretty to eat?!
Happy Baking!
Tips For Making Spritz Cookies
- Do cream both the butter and sugar together until well combined.
- After beating in the egg, make sure it’s well incorporated into the butter and sugar mixture.
- Use an unlined baking sheet. Otherwise the dough will not stick properly to the baking sheet.
- Also if using the same baking sheet between batches, make sure your baking sheet has cooled off completely before reusing with a second batch.
- Better yet, use a well chilled sheet pan directly from the fridge when ready to pipe the cookie dough into rosettes. This helps the dough adhere to the baking sheet as it squirts out of the piping bag.
This recipe was originally published March 16, 2016 and republished May 21, 2022 with new photos and content.
Lemon Raspberry Spritz Cookie
Ingredients
COOKIE DOUGH
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar ((icing sugar also known as confectioner sugar))
- 1 large egg
- 1½ teaspoon pure vanilla extract
- 1 grated lemon zest (from 1 lemon)
- 1 tablespoon freshly squeezed lemon juice
- 2 cups all purpose flour
- a pinch of salt
RASPBERRY BUTTERCREAM
- 1/4 cup unsalted butter (softened)
- 1 ¼ cup powdered sugar, divided
- 1 tablespoon seedless raspberry jam
- 1 ½ teaspoons whole milk
Instructions
SPRITZ COOKIE DOUGH
- Preheat oven to 350*F
- Have ready 3 unlined baking sheets. If using the same baking sheet, make sure the sheet has completely cooled off before baking the next batch.
- In a large bowl beat together the softened butter and the powdered sugar until it is light and fluffy.
- Next beat in the egg, vanilla, lemon juice and zest until thoroughly combined for about 2 minutes.
- Add the flour, pinch of salt and beat until combined.
- For easy piping transfer the dough, one cup at a time, to a pastry bag fitted with a star tip (I used the 1M tip)
- Pipe the dough in a circular motion starting at the centre and working your way outward forming a rosette shape. (Space the cookies 1 inch apart on the cookie sheet)
- Bake at 350 degrees F, for 8 to 10 minutes until the bottom is light golden brown and tops are pale.
- Let cool completely before filling the cookies with the buttercream.
RASPBERRY BUTTERCREAM
- In a small bowl beat 1/4 cup of softened butter for 30 seconds on medium speed.
- Add 1/2 cup of powdered sugar, 1 tablespoon of seedless raspberry jam and 1 1/2 teaspoons of milk and beat until combined.
- Gradually beat in the remaining 3/4 cup of powdered sugar.
- Spread a generous teaspoon of buttercream on the flat bottom side of half of the cookies and sandwich together with the remaining cookies. (I used a piping bag with a round tip attachment)
- Dust with powdered sugar just before serving, if desired.
Just gorgeous Marisa! And a lovely flavor combination 🙂
Thank-you Sadie..they are almost too pretty to eat right!
Such pretty cookies! Love the lemon-raspberry pairing. 🙂
One of my favorite pairings, thanks Ronit!
Marisa – My deepest sympathies on your loss. Always take a while until we get back on our feet. Great recipe. Lina
Thank-you Lina, I appreciate you stopping by and commenting!
Hi Marisa…..so sorry about your dad…and yes…shifting focus elsewhere helps……
Thank-you Diana!
Marisa, these are absolutley beautiful and what a touching way to honor your father. My deepest condolences…..P
Thank-you dear Paula xxx
These are so pretty!! I am desperate to make them now. I made a rose cake inspired by I am Baker too. Love your filling too. Perfect.
Thank-you Josette…I would love to hear how they turn out!
What a lovely little cookie! they are maybe the most beautiful I have ever seen! So delicate and flowery! Much love to you, I was so happy to see you posted a recipe! I love the idea of the recipes and the baking yes it’s in us, much love and my heartfelt hugs! xoxo Lynn
Thank-you my dear Lynn, you are so sweet! We are bakers at heart 🙂
I agree, I hope you are ok dear! I know there are no words!
Most days are ok…I tell myself that he is no longer suffering and he and my mom are together, and then once in awhile it hits me that I can no longer just pick up the phone and call…
I am so sorry, that is very sad and difficult Marisa! I hope you can relax and keep posting and keeping your mind occupied with these kinds of things! We are here for you xxx I don’t think anything helps except time. So sad 🙁
Thank-you kind Lynn….xoxo
xoxoxo
Mmm these look delicious. Great flavours too. ?
Thank-you Lucy!
These are extremely impressive and look delicious! Your father would have loved them. May you have his blessing, as we say in Greece. Hugs, Marina
Thank-you my dear, that is very kind!
Marisa, it looks absolutely beautiful and so delicate! 🙂
Thank-you so much Linda!
I’m so sorry about your dad, but what a beautiful tribute to him. Hugs!
Thank-you for your kind words!
Oh Marisa, these are fabulous! Lemon AND raspberry? A match made in heaven…gorgeous! Love, healing & prayers to your dad, hon ♥
Thank-you so much my dear Lana…xoxo ❤️
Such beautiful cookies! So yummy looking, too! 🙂
Thanks Nancy…can’t stop at just one.
Wow! These looks so beautiful and delicious Marisa! Going to pin them to try one day. Thank you for sharing.:)
Thank-you Lili, do give them a try, they are a keeper ?
Pinned and thanks to you again. 🙂
Most welcome Lili 🙂
And so sorry to hear about your Dad. Hope you’re doing okay…
Thanks dear Lili, it does get easier….
Take care Marisa..
OMG Marisa….my mouth is watery from the taste!!! they melted in my mouth… thank-you for the tasting!!
Lol…your are welcome my dear! I wish I had more to share that day!
Sorry to here about your father. I think it is a wonderful thing to continue doing what we love even when people we love pass. I believe that they would want us to be happy and not mope around. I would sure hope people would celebrate my life and not mourn the loss.
Thank-you Loreto for your very kind words and you are so right. All one can do is cherish the memories and for me it comes through sharing the love of food as we had that in common…
Thank-you for the compliment and yes a glass of milk would be wonderful with these cookies!
Wow, these look amazing! I tried spritz cookies just once and they were a total failure! I’ll try this recipe next 🙂
Do give it a go! The dough is a little stiff and it bears to keep in mind not to fill the piping bag with more than 1cup of dough. Enjoy! ?
Wow they look so amazingly decadent! I wish I could have them right now 😀
Thanks so much, they are worth the little fuss it takes to make the rosettes 🙂
These look great. What size tip do you use?
Maria, I used the 1M tip for the rosette shape.
Hi,
Just tried this recipe and my cookies spread out during baking. Any suggestions? I didn’t have anybißues with the dough and they piped out beautifully. Not sure what might have gone wrong. Thanks.
Hi Micky, I’ve never encountered the cookies spreading with this recipe so it’s hard to say. Perhaps we measure differently…but try chilling your piped cookies before baking. Hope this helps and thanks for commenting!
I made these today with the slight excepting of using strawberry jam and not raspberry as that’s all I had and wow yum. Very easy to make although my piping skills are not that of Marisa’s (this was only my 3rd or 4th time piping ever) 😂 so definitely not as pretty as yours but they taste so good. Wish I could post a pic as they still good quite good too. Thank you 🙏 🥰
I’m happy to hear this Michelle. Your piping skills will definitely improve with practice and a little dusting of powdered sugar will hide any imperfections.