Description
These soft lemon raspberry cookies are bursting with zesty citrus flavor and sweet raspberries, finished with a silky raspberry glaze. Perfectly tender, fruity, and incredibly easy to make.
Ingredients
For the Cookies:
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2 cups all-purpose flour
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½ tsp baking powder
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¼ tsp salt
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¾ cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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2 tbsp lemon juice
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1 tbsp lemon zest
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½ cup raspberries, finely chopped
For the Raspberry Glaze:
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1 cup powdered sugar
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2 tbsp raspberry purée
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1 tsp lemon juice
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a bowl, whisk together flour, baking powder, and salt.
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In a separate bowl, cream butter and sugar until light and fluffy.
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Mix in the egg, lemon juice, and lemon zest.
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Gradually add dry ingredients to wet, mixing until just combined.
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Gently fold in chopped raspberries.
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Scoop dough onto baking sheet, spacing cookies 2 inches apart.
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Bake for 12–15 minutes, until edges are lightly golden. Cool 5 minutes on pan, then transfer to a wire rack.
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Whisk glaze ingredients until smooth. Drizzle over cooled cookies.
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Let glaze set before serving.
Notes
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For best results, dry raspberries with a paper towel before folding into the dough.
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Don’t overmix after adding raspberries.
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Store in an airtight container for 3–4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American