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
Ingredients
COOKIE DOUGH
- 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
RASPBERRY BUTTERCREAM
- 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
Instructions
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.
RASPBERRY BUTTERCREAM
- 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.
Nutrition
Sadie's Nest
March 16, 2016 at 10:58 amJust gorgeous Marisa! And a lovely flavor combination 🙂
Marisa
March 16, 2016 at 6:44 pmThank-you Sadie..they are almost too pretty to eat right!
Tasty Eats Ronit Penso
March 16, 2016 at 11:30 amSuch pretty cookies! Love the lemon-raspberry pairing. 🙂
Marisa
March 16, 2016 at 6:46 pmOne of my favorite pairings, thanks Ronit!
Lina Frattasio
March 16, 2016 at 11:52 amMarisa – My deepest sympathies on your loss. Always take a while until we get back on our feet. Great recipe. Lina
Marisa
March 16, 2016 at 6:47 pmThank-you Lina, I appreciate you stopping by and commenting!
Diana
March 16, 2016 at 12:41 pmHi Marisa…..so sorry about your dad…and yes…shifting focus elsewhere helps……
Marisa
March 16, 2016 at 6:47 pmThank-you Diana!
pblevitt
March 16, 2016 at 3:54 pmMarisa, these are absolutley beautiful and what a touching way to honor your father. My deepest condolences…..P
Marisa
March 16, 2016 at 6:50 pmThank-you dear Paula xxx
Josette@thebrookcook
March 16, 2016 at 6:02 pmThese 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.
Marisa
March 16, 2016 at 6:51 pmThank-you Josette…I would love to hear how they turn out!
Lynz Real Cooking
March 17, 2016 at 9:13 amWhat 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
Marisa
March 17, 2016 at 6:08 pmThank-you my dear Lynn, you are so sweet! We are bakers at heart 🙂
Lynz Real Cooking
March 17, 2016 at 6:11 pmI agree, I hope you are ok dear! I know there are no words!
Marisa
March 17, 2016 at 6:25 pmMost 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…
Lynz Real Cooking
March 17, 2016 at 7:03 pmI 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 🙁
Marisa
March 18, 2016 at 6:43 pmThank-you kind Lynn….xoxo
Lynz Real Cooking
March 18, 2016 at 6:55 pmxoxoxo
Lucy @ Globe Scoffers recipes
March 17, 2016 at 10:01 amMmm these look delicious. Great flavours too. ?
Marisa
March 17, 2016 at 6:09 pmThank-you Lucy!
M. L. Kappa
March 17, 2016 at 3:46 pmThese are extremely impressive and look delicious! Your father would have loved them. May you have his blessing, as we say in Greece. Hugs, Marina
Marisa
March 17, 2016 at 6:09 pmThank-you my dear, that is very kind!
lapetitepaniere
March 18, 2016 at 12:56 amMarisa, it looks absolutely beautiful and so delicate! 🙂
Marisa
March 18, 2016 at 6:38 pmThank-you so much Linda!
anotherfoodieblogger
March 18, 2016 at 2:04 amI’m so sorry about your dad, but what a beautiful tribute to him. Hugs!
Marisa
March 18, 2016 at 6:39 pmThank-you for your kind words!
Lana-Once Upon a Spice
March 18, 2016 at 10:18 pmOh Marisa, these are fabulous! Lemon AND raspberry? A match made in heaven…gorgeous! Love, healing & prayers to your dad, hon ♥
Marisa
March 18, 2016 at 10:31 pmThank-you so much my dear Lana…xoxo ❤️
nancyc
March 25, 2016 at 10:14 pmSuch beautiful cookies! So yummy looking, too! 🙂
Marisa
March 26, 2016 at 7:31 amThanks Nancy…can’t stop at just one.
Lili
April 3, 2016 at 7:38 pmWow! These looks so beautiful and delicious Marisa! Going to pin them to try one day. Thank you for sharing.:)
Marisa
April 4, 2016 at 8:44 amThank-you Lili, do give them a try, they are a keeper ?
Lili
April 4, 2016 at 10:33 amPinned and thanks to you again. 🙂
Marisa
April 4, 2016 at 6:36 pmMost welcome Lili 🙂
Lili
April 3, 2016 at 7:42 pmAnd so sorry to hear about your Dad. Hope you’re doing okay…
Marisa
April 4, 2016 at 8:45 amThanks dear Lili, it does get easier….
Lili
April 4, 2016 at 10:32 amTake care Marisa..
dulce
April 5, 2016 at 9:14 pmOMG Marisa….my mouth is watery from the taste!!! they melted in my mouth… thank-you for the tasting!!
Marisa
April 6, 2016 at 6:04 pmLol…your are welcome my dear! I wish I had more to share that day!
Loreto Nardelli
April 7, 2016 at 11:16 pmSorry 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.
Marisa
April 7, 2016 at 11:43 pmThank-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…
Marisa
April 7, 2016 at 11:45 pmThank-you for the compliment and yes a glass of milk would be wonderful with these cookies!
The Metal Pan
April 8, 2016 at 7:51 amWow, these look amazing! I tried spritz cookies just once and they were a total failure! I’ll try this recipe next 🙂
Marisa
April 8, 2016 at 8:41 amDo 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! ?
Smiling Notes
April 13, 2016 at 6:20 pmWow they look so amazingly decadent! I wish I could have them right now 😀
Marisa
April 13, 2016 at 6:45 pmThanks so much, they are worth the little fuss it takes to make the rosettes 🙂