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Lemon Raspberry Cookies

A delightful balance of zingy lemon and sweet raspberries, these cookies are a perfect treat for any occasion, combining chewier texture with crispy edges and a refreshing flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Basic Ingredients
  • 1 cup unsalted butter, softened Use high-quality butter for the best flavor, at room temperature.
  • 1 cup granulated sugar Helps create a fluffy texture.
  • 2 large eggs Organic eggs preferred.
  • 1 teaspoon vanilla extract Use pure vanilla extract for the best taste.
  • 1 tablespoon lemon zest Freshly zested lemons add bright flavor.
  • 2 tablespoons lemon juice Fresh lemon juice is best.
  • 2.5 cups all-purpose flour Provides structure.
  • 1 teaspoon baking powder For that lovely rise.
  • 0.25 teaspoon salt Enhances sweetness.
  • 1 cup fresh raspberries Gently wash and dry to avoid mashing.
  • 1 cup confectioners' sugar For the sweet glaze.
  • 2 tablespoons lemon juice To mix with the sugar for glaze.

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 the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, mixing well. Then stir in the vanilla extract, lemon zest, and lemon juice until well combined.
  4. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Gently fold in the fresh raspberries, taking care not to crush them.
Baking
  1. Scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, or until the edges are lightly golden.
Glazing
  1. While the cookies cool, 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 the cookies in an airtight container at room temperature for up to 5 days or refrigerated for up to a week. You can prepare the dough in advance and freeze the dough balls, baking straight from the freezer.