Lemon Raspberry Cookies with Lemon Glaze Recipe
Soft and chewy lemon cookies bursting with fresh lemon flavor and juicy red raspberries, topped with a sweet lemon glaze. These delightful cookies are perfect for spring, summer, or anytime you crave a refreshing, fruity treat.
- Prep Time: 15 minutes
- Cook Time: 10 to 14 minutes
- Total Time: 25 to 29 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
- 2 3/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cups granulated sugar
- 1 tablespoon lemon zest
- 1 cup unsalted butter, at cool room temperature
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
- 1 cup frozen raspberries, roughly chopped
For the Glaze:
- 1 cup confectioner’s sugar
- 2 tablespoons fresh lemon juice, a little more if too thick
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat and prepare baking sheet: Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- Combine sugar and lemon zest: In a small bowl, rub together granulated sugar and lemon zest with your fingers until fragrant, enhancing the lemon flavor in the cookies.
- Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter and lemon-zested sugar together until creamy and smooth, about 2 minutes. Scrape down bowl sides as needed.
- Add eggs and extracts: Mix in the egg and egg yolk until combined, then add vanilla and lemon extracts, blending all together.
- Incorporate dry ingredients: With the mixer off, add the dry flour mixture. Mix on low speed just until combined to avoid overmixing.
- Fold in raspberries: Gently fold the frozen, roughly chopped raspberries into the dough to preserve their shape and distribution.
- Scoop dough onto baking sheet: Using a cookie scoop, portion the dough into 1 ½ tablespoon-sized balls. Place them 2 inches apart on prepared baking sheet.
- Bake cookies: Bake for 10 to 14 minutes until edges are set but centers remain soft. Remove and let cool on baking sheet for 5 minutes.
- Cool completely: Transfer cookies to a wire rack and allow them to cool completely before glazing.
- Prepare lemon glaze: In a medium bowl, whisk together confectioner’s sugar, fresh lemon juice, and melted butter. Adjust lemon juice if glaze is too thick.
- Glaze cookies: Lightly drizzle the lemon glaze over the cooled cookies with a spoon. Let the glaze set before serving.
Notes
- Use frozen raspberries to help maintain their shape and prevent excess moisture in the dough.
- The lemon zest in the sugar maximizes the lemon flavor intensity.
- Do not overmix the dough after adding dry ingredients to keep the cookies tender.
- The glaze adds a sweet, tart finish but can be omitted for a less sweet option.
- Store cookies in an airtight container at room temperature for up to 3 days.
