This Lemon Raspberry Spritz Cookie is deliciously tender with a subtle lemon kick. Two rose shaped spritz cookies are beautifully sandwiched together with a silky smooth and luscious raspberry buttercream.
I have always baked for pleasure, spurred on by the shear joy it is to watch my family and friends devour delectable home baked treats.
And yet not too long ago, I could never have imagined baking again! Such was the overwhelming sadness after my dad lost his battle with lung cancer.
Yet bake I must, it is embedded in my soul. Having this creative hobby helps to shift my focus elsewhere and away from loss and sadness.
As I whiled away my time puttering in my kitchen, I diligently worked at developing new recipes.
One was a gluten free muffin, a new biscotti recipe and these pretty lemon spritz cookies.
Both my parents would have gotten a kick out of these! They adored lemon scented desserts!
I was inspired to come up with my own rose shaped cookie after I saw them first on I Am Baker blog by Amanda. She so happens to be the very first blogger I followed just a few years ago. Her’s were made in the Neapolitan colours (vanilla, strawberry and chocolate).
She’s truly amazing and you’ll want to check her blog out but please do remember to come back!
Lemon Raspberry Spritz Cookies with Pastry Bag
I used a piping bag with the 1M tip to shape the cookies into roses but alternately you can use a cookie press if you have one. If using a piping bag, fill it with about 1 cup of cookie dough at a time. The dough will be much easier to pipe this way. Trust me I learned the hard way!
Also if you are new to piping and mess up on a few roses, simply scoop the rose back into the piping bag and try again.
For best results chill the piped spritz cookies for about 30 minutes or freeze for a few minutes before baking. This will help the rose cookies retain their shape.
These lemon raspberry spritz cookies are deliciously tender and have a subtle lemon kick which pairs beautifully with the silky smooth raspberry buttercream.
They’re elegant enough for any special occasion and simply irresistible for any day of the week.
I initially wanted to use lemon oil to flavour these lemon raspberry spritz cookies but couldn’t find any. I then came across this Wilton product called Treatology Meyer Lemon Flavour concentrate. (This is not a sponsored product)
It has a sweet, citrusy taste and a little goes a long way so do use sparingly.
Not only can you use it in desserts but it’s also great in drinks.
You’ll find it a little pricey for such a small bottle but then again you’ll definitely be baking this lemon raspberry spritz cookie over and over again.
Lemon Raspberry Spritz Cookie
- 1 cup unsalted butter softened
- 2/3 cup icing sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon Sweet Meyer Lemon flavoring I used Wilton or 1 teaspoon lemon extract
- 1 teaspoon grated lemon peel
- 2 cups all purpose flour
- a pinch of salt
- 1/4 cup unsalted butter softened
- 1/2 cup icing sugar plus additional 3/4 cup
- 1 tablespoon seedless raspberry jam
- 1 1/2 teaspoons of black raspberry liquor or whole milk
SPRITZ COOKIE DOUGH
- Preheat oven to 350*F
- Line 3 baking sheets with parchment paper and set aside.
- In a large bowl beat together the softened butter and the icing sugar until it is light and fluffy.
- Next beat in the egg, vanilla, lemon flavoring and lemon peel until combined for about 1 minute.
- The dough will look somewhat curdled because of the alcohol in the lemon extract or lemon flavoring and that is o.k. Do not over beat.
- Add the flour, pinch of salt and beat until combined.
- Transfer the dough, one cup at a time to a pastry bag with a star tip (I used the 1M tip)
- Alternately, you can also use a cookie press.
- Pipe dough in a circular motion starting with a center and working your way outward forming a rose shape. (Space the cookies 1 inch apart on the cookie sheet)
- Bake at 350*F for 8 to 10 minutes until the bottom is light golden brown. Let cool completely.
- In a small bowl beat 1/4 cup of softened butter for 30 seconds on medium speed. Add 1/2 cup of icing sugar, 1 tablespoon of seedless raspberry jam and 1 1/2 teaspoon of black raspberry liquor or milk and beat until combined. Gradually beat in an additional 3/4 cup of icing sugar.
- Spread a generous teaspoon of icing 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)
- Dust with icing sugar.