Pink Lemonade Heart Cookies
These delicate shortbread-style cookies combine bright lemon flavor with a touch of raspberry for a sweet-tart treat that's as beautiful as it is delicious. Soft, buttery, and infused with zesty lemon, each cookie is finished with a pretty pink raspberry glaze nestled into a heart-shaped center—perfect for gifting or special occasions.
- May 29, 2025
- Makes about 16 cookies
- 1 hr
- Print this
Ingredients
- For the cookie dough
- -115g unsalted butter (very soft)
- -60g confectioners' sugar
- -155g all-purpose flour
- -1/2 tsp salt
- -1 tbsp lemon zest
- -1 tbsp lemon juice
- -1/2 tsp vanilla extract
- For the glaze:
- -2 tsp lemon juice
- -40g confectioners' sugar
- -1 raspberry
Directions
- Step 1
- -Preheat your oven to 165°C (325°F). Line a baking sheet with parchment paper or a silicone baking mat.
- Step 2
- -Make the dough: In a large bowl, beat together the softened butter and 60g confectioners’ sugar until light and fluffy (about 3-4 minutes). Add lemon zest, lemon juice, and vanilla extract, and beat until fully incorporated. Gradually add the flour and salt, mixing until just combined. The dough will be soft and slightly sticky.
- Step 3
- -Shape the dough and Freeze: Scoop out 1 Tbsp each and roll into balls. Place the balls on the prepared baking sheet, spaced about 2 inches (5 cm) apart. Cover up and freeze for 30-40mins.
- Step 4
- -Bake: Bake for 10 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and while the cookies are still warm use the end of a little spoon to form the heart shape.
- Step 5
- Prepare the glaze: In a small bowl, whisk together the lemon juice and 40g confectioners’ sugar to create a smooth glaze. Add the raspberry and mash it into the glaze. If the glaze is too thick, add a little more lemon juice until it reaches a drizzly consistency.
- Step 6
- -Finish the cookies: Once the cookies have cooled, spoon or pipe the raspberry glaze into the center of each heart. Let the glaze set for about 10 minutes before serving.