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Lemon Raspberry Cookies

Three delicious Lemon Raspberry Cookies stacked on a small white plate, topped with a pink raspberry glaze.
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A recipe for soft-baked cookies featuring bright lemon flavor and tart raspberries, finished with a simple lemon glaze.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup fresh or frozen raspberries, lightly dusted with flour
  • For the Glaze: 1 1/2 cups powdered sugar
  • For the Glaze: 3 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, lemon zest, and lemon juice until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the raspberries. If using frozen raspberries, do not thaw them first. Dusting them lightly with flour before adding helps prevent sinking.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look set. The cookies will be soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner one.
  11. Once cookies are completely cool, drizzle or dip the tops into the lemon glaze. Let the glaze set before serving.

Notes

  • To prevent fresh or frozen raspberries from bleeding color too much, gently fold them in at the very end of mixing.
  • For a chewier cookie, slightly underbake them by about one minute.
  • If you want a stronger lemon flavor, increase the zest to 1 tablespoon.

Nutrition

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