Description
Lemon raspberry cookies deliver a perfect balance of tangy and sweet that’ll make your taste buds dance with joy. Crumbly, zesty, and packed with fresh raspberry bits, these cookies are a delightful treat ready to brighten any afternoon snack time.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- ¾ cup unsalted butter
- 1 cup granulated sugar
Supporting Ingredients:
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Flavor and Texture Enhancers:
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup raspberries
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cookie removal.
- Whisk 2 cups flour, ½ teaspoon baking powder, and ¼ teaspoon salt together in a medium bowl.
- Cream ¾ cup softened butter with 1 cup sugar until the mixture looks light and fluffy.
- Mix in 1 large egg, 2 tablespoons lemon juice, and 1 tablespoon lemon zest until well combined.
- Gradually blend the dry flour mixture into the wet ingredients until just incorporated.
- Gently fold ½ cup finely chopped raspberries into the cookie dough.
- Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes at 350°F, watching for light golden edges.
- Allow cookies to rest on the baking sheet for 5 minutes after removing from the oven.
- Transfer cookies to a wire rack to cool completely.
- Whisk powdered sugar, raspberry puree, and lemon juice to create a smooth glaze.
- Drizzle the glaze over cooled cookies and sprinkle with additional lemon zest.
- Let the glaze set for 10-15 minutes before serving your fresh cookies.
Notes
- Freeze raspberries before chopping to prevent them from turning mushy and bleeding color throughout the cookie dough.
- Use fresh lemon zest for the brightest, most vibrant citrus flavor that will make these cookies really pop.
- Let the cookies cool completely before glazing to ensure the glaze sets cleanly and doesn’t slide off the surface.
- For a dairy-free version, swap butter with coconut oil and use a plant-based egg substitute like ground flaxseed mixed with water.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 112 kcal
- Sugar: 7 g
- Sodium: 36 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 18 mg