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These crisp, refreshing cookies taste like raspberry lemonade!

At a glance

Prep
Bake
Total
Yield
4 1/2 dozen, 2 1/2" cookies

Ingredients

Choose your measure:

Dough

Glaze

  • 1/4 cup meringue powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla powder
  • 3 to 4 cups glazing sugar or confectioners' sugar
  • 1/3 to 1/2 cup cool water
  • 1/4 teaspoon lemon oil
  • 1/2 teaspoon raspberry flavor, optional
  • 1 or 2 drops of gel color, optional

Instructions

  1. To make the dough: In a large bowl, cream together the butter, cream cheese, sugar, salt, baking powder, baking soda and flavorings, beating until the mixture is well-combined.
  2. Add the egg, beating until light and fluffy. Stir in the flour, mixing until the dough is cohesive.
  3. Divide the dough in half, wrap each half, and chill for 2 hours.
  4. Preheat the oven to 350°F.
  5. Working with one half at a time, roll the dough out to 1/8" thickness.
  6. Cut it into your favorite shapes with a cookie cutter.
  7. Sprinkle with sparkling sugar (color of your choice), if desired (or ice them after they're baked).
  8. Bake the cookies for 8 to 10 minutes, or until they're a very light brown.
  9. Remove them from the oven, and cool them completely on a rack. Cookies can be iced with the following glaze, if desired.
  10. To make the glaze: In a medium-sized mixing bowl, whisk together the dry ingredients.
  11. Add 1/3 cup of cool water, lemon oil and raspberry flavor. Beat the mixture on slow speed for 4 to 5 minutes.
  12. Add more water, 1 tablespoon at a time, mixing well after each addition, until the glaze is the consistency of molasses. Mix in the coloring, if you're using it.
  13. Dip the cooled cookies in the glaze, then sweep a spatula over the top of each cookie to remove the excess. Place them on a wire rack for several hours (or overnight) to let the glaze harden and dry.
  14. Store the cookies in an airtight container for up to 5 days at room temperature or freeze them for up to a month.