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Lemon Raspberry Cookies Recipe

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★★★★★

4.5 from 58 reviews

Lemon Raspberry Cookies combine the bright zing of fresh lemon zest and juice with the sweet tartness of finely chopped raspberries for a soft, chewy cookie that delights the senses. Perfect for spring and summer, these cookies feature a tender crumb and a vibrant raspberry glaze that adds an extra layer of fruity sweetness. Ideal for afternoon tea, picnics, or any occasion that calls for a refreshing twist on a classic treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup raspberries, finely chopped

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons raspberry puree
  • 1 teaspoon lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which usually takes about 3-4 minutes.
  4. Add Egg and Lemon: Beat in the egg followed by the lemon juice and lemon zest, incorporating them well to infuse the dough with citrus flavor.
  5. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture and stir until just combined to avoid overworking the dough and developing gluten.
  6. Fold in Raspberries: Gently fold the finely chopped raspberries into the dough to distribute them without breaking them up too much and turning the dough pink.
  7. Shape Cookies: Using a spoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
  8. Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden and the centers are set but still soft.
  9. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before glazing.
  10. Prepare Glaze: Whisk together the powdered sugar, raspberry puree, and lemon juice in a small bowl until smooth and pourable.
  11. Glaze Cookies: Drizzle the raspberry glaze over the cooled cookies and sprinkle additional lemon zest on top for extra brightness and appeal.
  12. Set Glaze: Let the glaze fully set before serving to avoid smudging and ensure the perfect texture and presentation.

Notes

  • Ensure the butter is at room temperature to achieve the best creaming results with sugar.
  • For enhanced raspberry flavor, add 1 teaspoon of raspberry extract to the dough.
  • Only zest the outer yellow layer of the lemon to avoid bitterness from the white pith.
  • Chill the cookie dough for at least 30 minutes to prevent spreading and to improve flavor.
  • Allow cookies to cool completely before applying the glaze to prevent melting.

Keywords: lemon cookies, raspberry cookies, lemon raspberry dessert, soft chewy cookies, citrus cookies, berry cookies, spring desserts

Find it online: https://messykitchenmagic.com/lemon-raspberry-cookies-recipe/