A late-winter afternoon, sunlight catching sugar crystals on a cooling rack — these heart cutout cookies are the kind of baking that feels like giving someone a gentle, edible hug. The lemon zest sings through the dough while the raspberry-pink frosting softens every bite into a tender, memorable moment.
Why make this recipe
These cookies are both charming and dependable: crisp, buttery hearts that hold their shape and a silky raspberry‑lemon cream cheese frosting that’s bright, tangy, and just sweet enough. They’re perfect for gifting, a cozy tea, or a tray that becomes the centerpiece of a small celebration.
How to make Heart Cutout Cookies with Raspberry Lemon Cream Cheese Frosting
This recipe is a dance of chilled dough and patient assembly. You’ll zest, mix, roll, chill, and cut — then bake until the edges whisper golden. Finish by swirling a cool, slightly tangy cream cheese frosting that’s been brightened with preserves and powdered freeze‑dried raspberries for that delicate blush. Work in batches so the dough stays firm and the hearts keep their crisp edges.
Ingredients:
- 1 cup salted butter, softened at room temperature (2 sticks, 16 tbsp, or 226 grams), zest of 2 large lemons
- 1 cup granulated sugar (210 grams)
- 1 cup light brown sugar, packed (220 grams)
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 3 tbsp freshly squeezed lemon juice
- 4 and 3/4 cups all-purpose flour (617.5)
- 1 tsp baking soda
- 1/2 tsp salt
- 6 tbsp salted butter, softened at room temperature (85 grams)
- 2 cups + 3 tbsp powdered sugar (251 grams)
- 1-2 tbsp milk, as needed (15 to 30 grams)
- 1 tsp vanilla extract
- pinch of salt
- 2 tsp freshly squeezed lemon juice
- 4 ounces cream cheese, cold from the fridge (113 grams)
- 2-3 tbsp raspberry preserves, strained (I do recommend straining as it removes the seeds. )
- One, 1.25 ounce bag freeze-dried raspberries, divided
- red food coloring, as desired
Directions:
- Prep: Zest your lemons. Rub the lemon zest into the granulated sugar with clean hands until you have a mixture resembling wet sand. Set aside. Add the freeze dried raspberries to a food processor and pulse until you have a fine powder. Set aside.
- Make the Cookie Dough: In a large mixing bowl, beat the softened butter with electric mixer until creamy, about 30 seconds. Add the lemon zested granulated sugar and the brown sugar and beat on high until well creamed, about 1 minute. The mixture will be fluffy looking. Add the eggs, vanilla, and lemon juice, and mix on medium high speed until just combined. Add the dry ingredients, and mix until just incorporated – stop when no bits of flour remain.
- Roll Out Dough & Chill: Divide the dough in half. Roll out each section of dough between two sheets of parchment paper (don’t add extra flour!). Roll to between 1/2 inch and 3/8 inch thickness. Place each of these sheets of dough, still encased in the parchment paper, on a baking sheet and pop in the fridge or freezer to chill until firm, about 30 minutes in the freezer and 1-2 hours in the fridge.
- Cut Shapes: Cut heart shapes from the chilled dough with desired cookie cutters.
- Bake: Preheat your oven to 350℉. Line a few baking sheets with parchment paper. Place 6 cookies of similar size on a prepared baking sheet, and keep the rest cold in the freezer until ready to bake the next pan. Bake one pan of cookies at a time (for the most even bake) for 8-11 minutes. The cookies will appear just set. Let cool on the baking sheet for 10 minutes or so before transferring to wire racks to cool completely.
- Make the Frosting: While the cookies bake & cool on a wire rack, make the frosting. In a large mixing bowl, beat together the butter and powdered sugar, using a few splashes of milk as needed to help it come together. Add the salt, vanilla extract, and lemon juice and mix. Add the cold cream cheese and mix until just combined and smooth. (Adding it cold instead of at room temperature helps keep the frosting from getting weepy.) Add the strained raspberry preserves and 1/3 of the powdered freeze dried raspberries. Mix until you have a light pink frosting. Remove 1/3 of the frosting and add to a small bowl. Add another 1/3 of the freeze dried raspberry powder and mix until just combined. Remove another 1/3 of the frosting to a second small bowl. Add a bit of red food coloring to deepen the color of the remaining frosting.
- Frost Cookies: Use an offset spatula to spread frosting onto the completely cooled cookies. Add a sprinkle of leftover freeze dried raspberry powder to the cookies for a rustic look, or use sprinkles as desired.
- Serve + Store: Store unfrosted cookies in airtight container at room temp for 4-5 days, and store frosted cookies in an airtight container in the fridge for 4-5 days.
- Make-Ahead Tips: Cookie Dough: Once the cookie dough has been cut into shapes, you can freeze them in an airtight container, with parchment or wax paper between layers of cookies. Freeze for up to 2 months, and bake from frozen. Frosting: Frosting can be made a day in advance, as well, and kept in the fridge, covered tightly. Let it come to room temperature for 10-15 minutes before using and give it a mix with the mixer to help bring it back to spreadable consistency.
How to serve Heart Cutout Cookies with Raspberry Lemon Cream Cheese Frosting
Arrange the hearts on a simple wooden board or a pale porcelain plate so their colors sing against a neutral backdrop. Serve with a small pot of tea, chilled sparkling water with lemon slices, or a mug of floral coffee — the tartness of the frosting pairs beautifully with something slightly creamy or gently bitter.
How to store Heart Cutout Cookies with Raspberry Lemon Cream Cheese Frosting
Keep unfrosted cookies at room temperature in an airtight container for 4–5 days. Once frosted, refrigerate them in a single layer or separated by parchment — they’ll keep 4–5 days but come to room temperature before serving for the best texture.
Tips to make Heart Cutout Cookies with Raspberry Lemon Cream Cheese Frosting
- Keep the dough cold: Chilled dough holds shapes better and gives you those clean heart edges.
- Don’t over-flour when rolling: Parchment paper is your friend — it prevents sticking without drying the dough.
- Use cold cream cheese in the frosting to avoid a runny finish.
- Strain the preserves to remove seeds for a smoother frosting and a refined appearance.
- Pulse freeze-dried raspberries finely for even color and flavor without gritty bits.
Variations (if any)
- Almond twist: Substitute 1 tsp almond extract for half the vanilla for a warm, nutty note.
- Boozy jam: Stir 1 tsp of Grand Marnier or raspberry liqueur into the preserves for an adult version.
- Flowered finish: Top with tiny edible flowers or finely chopped pistachios for texture and visual contrast.
FAQs
Q: Can I make the dough ahead of time?
A: Yes — you can roll and cut the dough, then freeze shapes in a single layer with parchment between them for up to 2 months. Bake from frozen, adding a minute or two to the baking time.
Q: Why use cold cream cheese for the frosting?
A: Cold cream cheese prevents the frosting from becoming too soft or weepy, giving you a stable, velvety texture that pipes and spreads cleanly.
Q: My frosting looks streaky — how do I get an even color?
A: Mix your preserves and freeze‑dried raspberry powder thoroughly into the frosting. If you want a deeper hue, use a touch of red food coloring and blend until uniform.
Q: Can I make these gluten-free?
A: You can try a 1:1 gluten-free flour blend, but texture may vary. Chill the dough thoroughly and handle gently to preserve structure.
Q: How can I prevent cookies from spreading?
A: Make sure butter is softened but not overly warm, chill the rolled dough before baking, and avoid overworking the dough.
Conclusion
If you love the idea of a delicate, citrus-bright shortbread kissed with raspberry‑streaked cream cheese frosting, this take on heart cutouts will become a repeat favorite — like a quiet celebration you can share any afternoon. For another riff on raspberry and lemon with cream cheese, you might enjoy this playful cupcake version from Pastry Affair: Raspberry Lemon Cream Cheese Cupcakes – Pastry Affair. And if you’d like a similar cookie recipe to compare techniques and inspiration, take a look at this lovely rendition here: heart cutout cookies with raspberry lemon cream cheese frosting.
Breathe in the lemon zest, dust off the flour, and bake something that feels like a small, generous story — from my kitchen to yours.
Heart Cutout Cookies with Raspberry Lemon Cream Cheese Frosting
Ingredients
Method
- Zest your lemons and rub the zest into the granulated sugar until the mixture resembles wet sand. Set aside.
- Add freeze-dried raspberries to a food processor and pulse until you have a fine powder. Set aside.
- In a large mixing bowl, beat the softened butter with an electric mixer until creamy, about 30 seconds.
- Add the lemon zested granulated sugar and the brown sugar, and beat on high until well creamed, about 1 minute.
- Add eggs, vanilla, and lemon juice, and mix on medium high speed until just combined.
- Add the dry ingredients and mix until just incorporated, stopping when no bits of flour remain.
- Divide the dough in half and roll out each section between two sheets of parchment paper to a thickness of 1/2 inch to 3/8 inch.
- Chill the rolled dough in the refrigerator for 1-2 hours or in the freezer for 30 minutes until firm.
- Cut heart shapes from the chilled dough using desired cookie cutters.
- Preheat the oven to 350℉ and line baking sheets with parchment paper.
- Bake one pan of cookies at a time for 8-11 minutes until the edges are set.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to wire racks to cool completely.
- Beat together the butter and powdered sugar, adding milk as needed to reach the desired consistency.
- Mix in salt, vanilla extract, and lemon juice.
- Add the cold cream cheese and mix until just combined and smooth.
- Add strained raspberry preserves and 1/3 of the powdered freeze-dried raspberries and mix until pink.
- Divide the frosting to mix with additional raspberry powder and red food coloring as desired.
- Spread frosting onto completely cooled cookies with an offset spatula.
- Sprinkle leftover freeze-dried raspberry powder or use sprinkles as desired.
- Store unfrosted cookies in an airtight container at room temperature for 4-5 days.
- Store frosted cookies in the refrigerator for up to 4-5 days but allow them to come to room temperature before serving.