Description
Soft and chewy lemon raspberry cookies combine the bright citrusy flavor of lemon with the natural sweetness of raspberries. Topped with a tangy raspberry glaze, these cookies are easy to make and perfect for any occasion, from summer gatherings to afternoon tea.
Ingredients
Scale
For the Cookies
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ cup raspberries, finely chopped
For the Raspberry Glaze
- 1 cup powdered sugar
- 2 tablespoons raspberry puree
- 1 teaspoon lemon juice
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step is essential for creating soft, tender cookies.
- Incorporate wet ingredients: Add the egg, lemon juice, and lemon zest to the butter mixture. Mix until fully combined, scraping down the sides of the bowl as needed.
- Combine the wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until a soft dough forms. Avoid overmixing to prevent tough cookies.
- Fold in the raspberries: Gently fold the chopped raspberries into the dough, being careful not to crush them too much. This keeps the cookies from turning completely pink.
- Scoop and space the dough: Drop spoonfuls of dough onto the prepared baking sheet, ensuring about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies: Place the baking sheet in the oven and bake for 12–15 minutes, or until the edges turn lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Prepare the raspberry glaze: In a small bowl, whisk together the powdered sugar, raspberry puree, and lemon juice until smooth. Adjust the consistency by adding more raspberry puree if needed.
- Glaze the cookies: Once the cookies have fully cooled, drizzle the raspberry glaze over the top and allow it to set before serving.
Notes
- For an extra burst of raspberry flavor, add a teaspoon of raspberry extract to the dough.
- To make the cookies more indulgent, mix in white chocolate chips or chopped nuts.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 144
- Sugar: 13g
- Sodium: 37mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 23mg