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Delightfully Tangy Lemon Raspberry Cookies

Soft and chewy cookies with a delightful tangy flavor from fresh raspberries and lemon zest, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened High-quality European-style butter for extra richness.
  • 1 cup granulated sugar Can substitute with coconut sugar for a unique flavor twist.
  • 2 large eggs Room temperature eggs mix better.
  • 1 teaspoon vanilla extract Use pure vanilla extract for the best flavor.
  • 1 tablespoon lemon zest Freshly grated for the best flavor.
  • 2 tablespoons lemon juice Fresh lemon juice is recommended.
  • 2.5 cups all-purpose flour Sift flour before measuring for best texture.
  • 1 teaspoon baking powder Helps cookies rise.
  • 0.25 teaspoon salt Balances the sweetness.
  • 1 cup fresh raspberries Gently fold in to avoid mashing.
For the glaze
  • 1 cup confectioners' sugar Organic is preferred.
  • 2 tablespoons lemon juice Fresh lemon juice makes a difference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the fresh raspberries.
  7. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing about 2 inches apart.
Baking
  1. Bake in the preheated oven for 10-12 minutes until the edges are lightly golden and the centers are set.
  2. Let the cookies cool completely before preparing the glaze.
Glazing
  1. Whisk together the confectioners' sugar and lemon juice until smooth.
  2. Drizzle the glaze over the cooled cookies and let it set before serving.

Notes

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for a week. You can freeze the dough or baked cookies as needed.