This refreshing lemon elderflower mocktail is a balanced blend of floral sweetness and bright citrus. It combines the tang of freshly squeezed lemon and lime juices with fruity and floral elderflower syrup. Sparkling mineral water lends a subtle effervescence and balances the flavors in the drink. Served over ice and garnished with a slice of lemon, this mocktail is light, fragrant, and just the right balance of sweet and tart!

Baking might be my jam, but I love making a fancy cocktail or mocktail! When I’m hosting a get-together, I’m always inspired to serve a few drinks for my guests. Over the years, I have created a large collection of drink recipes that are loved by all of you.

Spring always makes me think of lemons, so I wanted a lemony drink with a hint of floral. With a lot of guests these days seeking a non-alcoholic drink, I decided to make a Spring-inspired mocktail. If you need something to serve with this drink that’s perfect for Spring, check out my Spring recipes.

I love the delicate taste of elderflower. If you’ve never tried it, it tastes a little floral with a slight sweetness that reminds me of lychee and pears. So I decided my mocktail needed to combine lemons and elderflower to combine the best of Spring!

This drink is perfect for serving at bridal showers, baby showers, and Easter celebrations.

To make this elderflower mocktail, I used elderflower cordial. It’s a fragrant drink made from a sugar and water solution that has been steeped with elderflowers. You can easily find it online or at well-stocked liquor stores. If you can’t find any, you can use elderflower syrup in its place, though I recommend using one that is naturally flavored with real elderflowers rather than artificially flavored. 

You can also easily turn this into an elderflower cocktail by adding some good quality gin.

To make serving this drink effortless at parties, I’ve also included directions for turning it into a pitcher recipe to serve a crowd.

Cheers to Spring!

Ingredients

• non-alcoholic elderflower cordial or syrup
• lemon juice
• lime juice
• sparkling mineral water
• some ice
• lemon slices, optional for garnish

How to Make an Elderflower Mocktail with Lemon

Add the elderflower cordial, lemon juice, and lime juice to a Collins glass or tumbler.

Stir well to combine.

Pour in the sparkling mineral water.

Stir again to combine.

Fill the glass with ice and garnish with a lemon slice if desired.

How to Turn This Mocktail into a Pitcher

This drink is perfect for serving at Spring parties, but it would be cumbersome to make each drink, so I’ve included directions for how to turn it into a pitcher to serve a crowd.

To make a pitcher (about 8 servings), combine 16 ounces of elderflower cordial, 8 ounces of lemon juice, and 4 ounces of lime juice. Stir well to combine. Right before serving, stir in 24 ounces of sparkling mineral water. Pour into glasses filled with ice.

More Mocktail Recipes Worth Sipping!

• Strawberry Cucumber Limeade
• Strawberry Basil Sparkler
• Sparkling Grapefruit Cocktails
• Blood Orange Mocktail

What do you think of this amazing elderflower mocktail with a lemon twist? What would you serve with these drinks? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Lemon Elderflower Mocktail Recipe

Print

Yield: 1 drink

Lemon Elderflower Mocktail

This refreshing lemon elderflower mocktail is a balanced blend of floral sweetness and bright citrus. It combines the tang of freshly squeezed lemon and lime juices with fruity and floral elderflower syrup.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 2 ounces (4 tablespoons) non-alcoholic elderflower cordial or syrup
• 1 ounce (2 tablespoons) lemon juice
• ½ ounce (1 tablespoon) lime juice
• 3 ounces (6 tablespoons) sparkling mineral water
• Ice
• Lemon slices, optional for garnish

Instructions

1. Add the elderflower cordial, lemon juice, and lime juice to a Collins glass or tumbler. Stir well to combine.
2. Pour in the sparkling mineral water then stir to combine.
3. Fill the glass with ice and garnish with a lemon slice if desired.

Notes

You’ll need 1-2 lemons and 1-2 limes to yield enough juice for one drink. 

To make a pitcher (about 8 servings), combine 16 ounces elderflower cordial, 8 ounces lemon juice, and 4 ounces lime juice. Stir well to combine. Right before serving, stir in 24 ounces of sparkling mineral water. Pour into glasses filled with ice.

Make sure to stir the elderflower cordial, lemon juice, and lime juice really well. Since the syrup is thicker, it takes a little extra stirring to fully incorporate with the juices. 

If you prefer a sweeter and less tart drink, increase the elderflower cordial to 2.5-3 ounces. 

Freshly squeezed lemon and lime juices will yield the freshest flavor. Bottled juices can be used in a pinch.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Rock Style Old Fashioned Whiskey Glasses 11 Ounce, Short Glasses For Camping/Party,Set Of 6
• 
  Old Fashioned Whiskey Glasses

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 414Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 297mgCarbohydrates: 105gFiber: 1gSugar: 78gProtein: 1g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Lemon Elderflower Mocktail appeared first on A Classic Twist.

These lemon blondies with coconut and white chocolate are soft, chewy, and packed with flavor. Both lemon zest and juice flavor the blondies, adding zing and subtle tartness. The brightness of the lemon is complemented by the addition of sweet white chocolate chips and nutty toasted coconut. Easy to make and impossible to resist, these blondies are perfect for springtime gatherings or anytime you’re craving a lemony treat. 

I love a good bar recipe, and I have shared plenty of brownies on the blog and a few blondie recipes like these apple blondies, raspberry blondies, and peanut butter blondies that have Reese’s Peanut Butter Chocolate Chunks in them! I felt it was time to make a blondie to celebrate Spring.

These blondies have all the trademarks of a great blondie: They’re chewy but soft and perfectly sweet. The coconut flakes and zesty lemon flavor pack them with texture. The white chocolate chips add a little sweetness sprinkled throughout.

I prefer using large coconut flakes in this recipe because shredded coconut tends to get lost in the batter. The flavor of the coconut stands out more when you use the large coconut flakes. Some stores label the coconut flakes as coconut chips.

I’m all about the flavor! For added flavor, I highly recommend toasting the coconut flakes.

If you love these bars (which I hope you do!) and want to serve them at a party, you can easily double the recipe and bake them in a 9×13 pan. Depending on your oven, you may have to increase the baking time slightly. 

Ingredients

• unsweetened coconut flakes
• granulated sugar
• a few lemons + zest
• unsalted butter
• a large egg + an egg yolk
• vanilla extract
• all-purpose flour
• baking powder
• salt
• white chocolate chips

How to Make Lemon Blondies

Put the coconut in a large skillet. Toast it over medium heat, stirring frequently, until golden. Set aside to cool.

Preheat the oven and lightly grease a square baking pan, then line it with parchment, leaving an overhang.

Add the sugar and lemon zest to a large bowl. Rub the zest into the sugar with your fingers for about a minute, until highly fragrant.

Juice one of the lemons and measure out 2 tablespoons of juice, then add it to the sugar mixture along with the melted butter, egg, egg yolk, and vanilla extract. Whisk until smooth.

In a separate medium bowl, mix together the flour, baking powder, and salt.

Mix in the toasted coconut and white chocolate chips until evenly distributed throughout the dry ingredients. 

Add the dry ingredients to the wet ingredients. Fold until just combined. The batter will be somewhat thick.

Spread the batter into the prepared pan in an even layer. Bake the bars in the preheated oven until the top and edges are golden and a tester inserted into the middle comes out clean. 

Cool the baked blondies for at least half an hour in the pan.

Loosen the edges with a palette knife, then use the parchment to lift the blondies out of the pan.

Slice the bars now for a softer texture, or allow them to cool completely for a firmer texture. Cut into 9 equal slices for larger blondies or 16 equal slices for smaller blondies.

How to Store

Keep the leftover blondie bars in an airtight container at room temperature. Make sure to enjoy them within 3-4 days. 

More Spring Bar Recipes

• Strawberry Cheesecake Bars
• Classic Lemon Bars
• Coconut Lime Bars
• Cheesecake with Ginger Lime Candied Strawberries
• Coconut Cassava Bars

What do you think of this amazing lemon blondie recipe? What would you serve with these bars? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Lemon Blondie Recipe

Print

Yield: 16 squares

Lemon Blondies with Coconut and White Chocolate

These lemon blondies with coconut and white chocolate are soft, chewy, and packed with flavor. Easy to make and impossible to resist, these blondies are perfect for springtime gatherings or anytime you’re craving a lemony treat. 

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 30 minutes

Total Time 1 hour 25 minutes

Ingredients

• ⅔ cup unsweetened coconut flakes
• 1 cup granulated sugar
• 2 medium lemons, zested
• ½ cup unsalted butter, melted and cooled slightly
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅔ cup white chocolate chips

Instructions

1. Put the coconut in a large skillet. Toast it over medium heat, stirring frequently, until golden. Set aside to cool.
2. Preheat the oven to 350 degrees. 
3. Lightly grease an 8-inch square baking pan then line it with parchment leaving an overhang.
4. Add the sugar and lemon zest to a large bowl. Rub the zest into the sugar with your fingers for 30-60 seconds until highly fragrant. Juice one of the lemons and measure out 2 tablespoons of juice then add it to the sugar mixture along with the melted butter, egg, egg yolk, and vanilla extract. Whisk until smooth.
5. In a separate medium bowl, mix together the flour, baking powder, and salt. Mix in the toasted coconut and white chocolate chips until evenly distributed throughout the dry ingredients. 
6. Add the dry ingredients to the wet ingredients. Fold until just combined. The batter will be somewhat thick. Spread the batter into the prepared pan in an even layer. Bake for 30-35 minutes in the preheated 350 degree oven until the top and edges are golden and a tester inserted into the middle comes out clean. 
7. Cool the baked blondies for at least 30 minutes in the pan. Loosen the edges with a palette knife then use the parchment to lift the blondies out of the pan. Slice now for a softer texture or allow to cool completely for a firmer texture. Cut into 9 equal slices for larger blondies or 16 equal slices for smaller blondies.

Notes

These blondies can also be baked in a 9-inch square pan though they will not be as tall. Adjust the baking time to 25-28 minutes. 

• For super precise slices, allow the blondies to cool completely and use a sharp, clean knife for each cut. 
• Keep leftovers in an airtight container at room temperature. Make sure to enjoy them within 3-4 days. 

Recipe Tips

• Room temperature eggs will keep the melted butter from seizing up when mixed together. Bring eggs to room temperature quickly by setting them in a bowl and covering them with warm (not hot!) water. Let the eggs sit for 10-15 minutes before using them in the recipe. 
• Don’t skip out on toasting the coconut! It yields a deeper and more pronounced flavor. 
• To keep the blondies from being tough, mix the dry and wet ingredients until they are just combined. You should no longer see any dry pockets of flour. Overmixing can start to activate the gluten in the flour, which can yield a tougher texture. 
• An offset spatula will make easy work of spreading the thick batter into an even layer in the pan.
• You can use a chopped white chocolate bar in place of the chips. Just make sure to chop it into bite-sized pieces and then measure out ⅔ cup to use in the recipe. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 216Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 111mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Lemon Blondies with Coconut and White Chocolate appeared first on A Classic Twist.

These lemon poppyseed baked donuts are soft, moist, and bursting with fresh lemon flavor while popping with crunchy poppyseeds in both the tender donuts and the sweet lemon glaze.

This blog post was originally posted on March 31, 2014, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a treat!

I brought these lemon poppyseed baked donuts to a baby shower party. When I heard the theme of “pop,” my mind went straight to poppyseeds, and considering I am still baking my way into Spring, lemons were perfect for the occasion. Nothing screams Spring like lemon poppyseed!

Oh, I should mention I finally invested in a donut pan. And I am in big trouble. Guys, I am ADDICTED!! Like whoa!! Baked donuts are amazing. Soft, moist, delicious, and perfect with your morning cup of coffee or tea. I immediately made a second batch!

These lemon poppyseed baked donuts were the first donuts I made as soon as I got my pan, and they are everything I expected baked donuts to be: Moist, fluffy, and a little crunchy from the poppyseeds.

How do they compare to fried donuts? Well, for one, they are baked and much better for you. But also, they are really moist and have a great, tender texture.

But of course, fried donuts will always have a little edge because they are fried, but since these are pretty delicious and better for the soul, I will stick with them.

They are great for a quick breakfast and only took me 15 minutes to whip up, and they baked in 10 minutes.

Ingredients

• cake flour
• granulated sugar
• baking powder
• salt
• a few poppyseeds
• some buttermilk & milk
• lemon juice
• unsalted butter
• a large egg
• vanilla bean paste or seeds from a vanilla bean
• powdered sugar

How to Make Baked Lemon Poppyseed Donuts

Preheat oven to 375 degrees F. Lightly grease a doughnut pan and set aside.

In a medium bowl, whisk together cake flour, sugar, baking powder, salt, and poppyseed.

In a measuring cup, whisk together the wet ingredients: buttermilk, melted butter, egg, lemon juice, and vanilla bean paste.

Add the wet ingredients to the dry ingredients.

Mix until just combined. Do not overmix, as you will have rubbery donuts.

Using a small spoon, scoop batter into the prepared donut pan, filling each about two-thirds full.

Bake for 8-10 minutes or until the donuts are baked through and spring back when lightly touched.

Let cool in the pan for 1 minute and then transfer to a cooling rack to cool completely. While the donuts are cooling, make the glaze.

To make the glaze, combine all the ingredients in a medium bowl and whisk together. Add some more milk (one teaspoon at a time) if the glaze is too thick.

When the donuts are completely cooled, dip each in glaze and top with sprinkles. Let the glaze set for 30 minutes before stacking or serving. Donuts are best enjoyed within two days.

How to Store

Store leftover donuts at room temperature in an airtight container for up to 2 days.

More Irresistible Spring Recipes

• Lemon Cheesecake
• Lemon Layer Cake
• Lemon Poppy Seed Cookies
• Meyer Lemon Pound Cake
• Lemon Scones

What do you think of this amazing lemon poppyseed baked donut recipe? What would you serve with these baked donuts? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Lemon Poppyseed Donut Recipe

Print

Yield: 6 donuts

Lemon Poppyseed Baked Donuts

These lemon poppyseed baked donuts are soft, moist, and bursting with fresh lemon flavor while popping with crunchy poppyseeds in both the tender donuts and the sweet lemon glaze.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

For the Donuts

Toggle ingredient group

• 1 cup cake flour, sifted
• ⅓ cup plus 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ tablespoon poppyseed
• ⅓ cup plus 1 tablespoon buttermilk
• ½ teaspoon lemon juice
• 1 tablespoon unsalted butter, melted and cooled slightly
• 1 large egg
• ½ tablespoon vanilla bean paste or seeds from ½ a vanilla bean

For the glaze:

Toggle ingredient group

• 1 cup powdered sugar
• ¼ teaspoon lemon juice
• 3 tablespoons milk
• Poppyseed, for topping (optional)

Instructions

1. Preheat oven to 375 degrees F. Lightly grease a doughnut pan and set aside.
2. In a medium bowl, whisk together cake flour, sugar, baking powder, salt, and poppyseed. In a measuring cup, whisk together wet ingredients; buttermilk, melted butter, egg, lemon juice, and vanilla bean paste.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix as you will have rubbery donuts. Using a small spoon, scoop batter into the prepared donut pan, filling each about ⅔ full.
4. Bake for 8-10 minutes or until the donuts are baked through and spring back when lightly touched. Let cool in pan for 1 minute and then transfer to a cooling rack to cool completely. While cooling, make the glaze.
5. To make the glaze, combine all the ingredients in a medium bowl and whisk together. Add some more milk (one teaspoon at a time) if the glaze is too thick.
6. When donuts are completely cooled, dip each in glaze and top with sprinkles. Let glaze set for 30 minutes before stacking or serving. Donuts are best enjoyed within two days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Wilton 6-Cavity Doughnut Baking Pan

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 199Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 279mgCarbohydrates: 39gFiber: 0gSugar: 21gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Lemon Poppyseed Baked Donuts appeared first on A Classic Twist.

These lemon sugar cookies with raspberry frosting are bursting with flavor! Lemon zest and juice lend a tangy citrus flavor to the soft and slightly chewy sugar cookies. Freeze-dried raspberries give the velvety frosting a vibrant, fruity flavor and color. The combination of the soft, buttery sugar cookie and lush raspberry frosting yields a delightful treat reminiscent of warm, sunny days. 

What better way to usher in Spring than with a vibrant lemon sugar cookie covered in bright pink raspberry cream cheese frosting! These cookies are the epitome of bougie cookies.

Instead of going to Crumbl let’s make some in our kitchens. Don’t worry, they’re easy to make, and your whole family will love them!

What I love about these cookies is their luscious lemon flavor contrasted with the tart raspberry flavor! You know how much I love lemon and raspberry-flavored treats! I have so many recipes on the blog like these No Bake Raspberry Lemon Cheesecake, Lemon Raspberry Bundt Cake, Lemon Raspberry Cake, Lemon Raspberry Layer Cake, and Raspberry Sweet Rolls with Lemon Glaze.

The trend right now is to make giant cookies, but if you want to, these cookies can be made smaller. I give directions for changing the baking time in the recipe card.

These sugar cookies are versatile. Not only can you make them smaller but you can also turn them into sandwich cookies. If you want to make a sandwich cookie, I suggest adding the frosting to the bottom (flat side) of a cookie and then placing the flat side of another cookie on top of the frosting, pressing gently to sandwich them together. 

Are you ready to make some Spring sugar cookies?

Ingredients

• granulated sugar
• a few lemons
• unsalted butter
• an egg
• vanilla extract
• all-purpose flour
• salt
• baking soda
• freeze-dried raspberries
• cream cheese
• powdered sugar
• milk or cream

How to Make Lemon Sugar Cookies

Preheat the oven and line a few large baking sheets with parchment paper. 

Add the granulated sugar and lemon zest to a large bowl or the bowl of a stand mixer. Rub the zest into the sugar with your fingers for about a minute to help release the fragrant oils.

Add the softened butter to the sugar and lemon zest. Beat until fluffy, about a few minutes.

Scrape down the sides, then beat in the egg, some lemon juice, and vanilla extract. 

Whisk together the flour, salt, and baking soda in a separate bowl.

With the mixer on low, slowly add the dry ingredients to the wet. Mix until just combined. The dough will be somewhat soft. 

Use a 1-ounce cookie scoop (2 tablespoons) to scoop up portions of the dough.

Carefully roll each portion of dough into a ball in your hands then place it on the parchment lined baking sheet.

Continue with the remaining dough, spacing the cookies at least 2 inches apart.

Bake until the edges are just set and the bottoms are lightly golden.

Cool the cookies on the sheet for 10 minutes before moving them to a rack to cool completely.

Once the cookies have cooled, make the frosting. Add the freeze-dried raspberries to a blender or food processor. Blend until fine and powdery. It’s okay if there are still smaller bits of raspberry remaining. 

Beat the softened cream cheese and butter together until light and fluffy, about a few minutes.

Beat in the powdered freeze-dried raspberries. With the mixer on low, beat in the powdered sugar one cup at a time, stopping once you’ve achieved a smooth and thick frosting.

Scrape down the sides and bottom of the bowl then beat in the milk.

Use a round tip to pipe the frosting onto the cookies or spread the frosting onto the cookies with a palette knife.

Garnish frosted cookies with crushed freeze-dried raspberries if desired.

How to Store

Keep leftover sugar cookies in an airtight container at room temperature. Make sure to enjoy them within 3 days. Unfrosted cookies can be frozen for up to 3 months and thawed overnight in the refrigerator.

More Spring Recipes

If Springtime has you dreaming of lemon recipes, give these a try. You won’t regret it!

• Strawberry Lemonade Cookies
• Lemon Poppy Seed Cookies
• Meyer Lemon Crinkle Cookies
• Lemon Lime Macarons
• Lemon Easter Cookies

What do you think of this amazing Spring sugar cookie recipe? What would you serve with these giant sugar cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Lemon Sugar Cookie Recipe

Print

Yield: 16 large sugar cookies

Lemon Sugar Cookies with Raspberry Frosting

These soft, buttery, lemon sugar cookies with raspberry cream cheese frosting are bursting with flavor! Lemon zest and juice lend a tangy citrus flavor to the soft and slightly chewy sugar cookies. Freeze-dried raspberries give the velvety frosting a vibrant fruity flavor and color.

Prep Time 20 minutes

Cook Time 26 minutes

Additional Time 20 minutes

Total Time 1 hour 6 minutes

Ingredients

For the cookies:

Toggle ingredient group

• 1 1/4 cups granulated sugar
• 2 lemons, zested and juiced
• 1 cup (2 sticks) unsalted butter, softened
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 ¾ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda

For the frosting:

Toggle ingredient group

• 1 ounce freeze dried raspberries, plus extra for garnish
• 8-ounce block cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 4 cups (1 pound) powdered sugar
• 1 tablespoon milk or cream

Instructions

1. Preheat the oven to 350 degrees and line 2-3 large baking sheets with parchment paper. 
2. Add the granulated sugar and lemon zest to a large bowl or the bowl of a stand mixer. Rub the zest into the sugar with your fingers for 30-60 seconds to help release the fragrant oils. Add the softened butter to the sugar and lemon zest. Beat until fluffy, about 3 minutes. Scrape down the sides then beat in the egg, 2 tablespoons of the lemon juice, and the vanilla extract. 
3. Whisk together the flour, salt, and baking soda in a separate bowl. With the mixer on low, slowly add the dry ingredients to the wet. Mix until just combined. The dough will be somewhat soft. 
4. Use a 1-ounce cookie scoop (2 tablespoons) to scoop up portions of the dough. Carefully roll each portion of dough into a ball in your hands then place it on the parchment lined baking sheet. Continue with the remaining dough, spacing the cookies at least 2-inches apart. Bake at 350 degrees for 10-13 minutes or until the edges are just set and the bottoms are lightly golden. Cool the cookies on the sheet for 10 minutes before moving them to a rack to cool completely.
5. Once the cookies have cooled, make the frosting. Add the freeze dried raspberries to a blender or food processor. Blend until fine and powdery. It’s okay if there are still smaller bits of raspberry remaining. 
6. Beat the softened cream cheese and butter together until light and fluffy, about 3-4 minutes. Beat in the powdered freeze dried raspberries. With the mixer on low, beat in the powdered sugar one cup at a time, stopping once you’ve achieved a smooth and thick frosting. Scrape down the sides and bottom of the bowl then beat in the milk. Use a round tip to pipe the frosting onto the cookies or spread the frosting onto the cookies with a palette knife. Garnish frosted cookies with crushed freeze dried raspberries if desired.

Notes

• Keep leftovers in an airtight container at room temperature. Make sure to enjoy them within 3 days. Unfrosted cookies can be frozen for up to 3 months and thawed overnight in the refrigerator.

• If you’re baking more than one tray of cookies at a time, make sure to rotate the trays halfway through the baking time: switch the bottom tray to the top and rotate both trays so that the cookies that were in the back are now in the front. This will help ensure an even bake for all of the cookies. 
• Make sure to leave about 2 inches of space between each ball of cookie dough. This will give the cookies plenty of space to spread in the oven without running into one another. 
• If you don’t have a 1-ounce cookie scoop, use a tablespoon measure to portion out 2 tablespoons of the dough for each cookie before rolling and placing on the cookie sheet.
• Is there a substitute for the freeze dried raspberries? Freeze dried raspberries give the frosting its vibrant hue and sweet-tart raspberry flavor without altering the soft and creamy texture of the frosting. I do not recommend using fresh raspberries as they will add way too much moisture to the frosting and cause it to split. 
• Can I bump up the lemon flavor in the cookies? If you want a more pronounced lemon flavor in the cookies, you can rub the zest into the sugar and then allow it to sit overnight in an airtight container before proceeding with the recipe. 
• Can I make smaller cookies? Yes, you can make smaller cookies using either 1 tablespoon or 1 ½ tablespoons of dough per cookie. Since the cookies will take less time to bake, you’ll need to reduce the baking time to about 7-10 minutes total. 
• Can I make these into sandwich cookies? Of course! If you want to make a sandwich cookie, add the frosting to the bottom (flat side) of a cookie then place the flat side of another cookie on top of the frosting, pressing gently to sandwich them together. 

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 223Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 207mgCarbohydrates: 36gFiber: 1gSugar: 18gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Lemon Sugar Cookies with Raspberry Frosting appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a treat!

Lemon Raspberry Cake

I have a cake for you today and this is no ordinary cake. It’s an epic lemon raspberry cake filled with a sweet honey mascarpone filling, raspberry compote, and cream cheese frosting.

Doesn’t that sound so so good? Well, it is!

(more…)

The post Lemon Raspberry Cake with Honey Mascarpone Filling and Cream Cheese Frosting appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a treat!

Lemon Cheesecake

There’s nothing like this homemade lemon cheesecake. Creamy, decadent and perfect for Spring and that lip-puckering craving for a lemon dessert.

If you have been with me since the beginning then you know I love lemon desserts. It is such a versatile fruit with a unique ability to enhance so many other flavors to the max.

Lemon coconut? Lemon Blueberry? Lemon meringue? Strawberry lemonade? See what I mean? Lemons are a great match for so many things. This Lemon Cheesecake is a classic recipe I’ve meant to share for a while.

It boasts the pure flavor of bold lemons in a creamy decadent cheesecake. 

(more…)

The post Lemon Cheesecake appeared first on A Classic Twist.