Dessertscambreabakes4.5
Soft Lemon Raspberry Cookies with Lemon Glaze
These lemon raspberry cookies are a perfect balance of tart and sweet. The buttery, soft cookie base is loaded with lemon flavor from both fresh lemon zest and juice and is bursting with frozen raspberries in every bite. Topped off with a sweet lemon glaze, they’re the ultimate treat that tastes just like raspberry lemonade in cookie form. Quick, easy, and ready in 30 minutes, these cookies are perfect for any spring or summer occasion!
👥 14 Servings⏱️ Prep & Cook: 32 min⏳ Prep: 20 min🔥 Cook: 12 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
- pan
📝 Preparation Steps
1
Preheat the oven to 350 F/180 C. Line two baking sheets with parchment paper and set them aside.
2
Measure the frozen raspberries, then break them into pieces into a bowl and keep them in the freezer until ready to use.
frozen raspberries1 cup
3
Melt the butter. Set aside to cool to room temperature while you measure the rest of the ingredients. Don't use the butter if it's too warm or the cookies will spread too much in the oven!
4
Meanwhile, rub the lemon zest into the granulated sugar to release the natural oils.
fresh lemon zest2 teaspoonsLemon zest and freeze-dried raspberries for garnishing
5
Scrape all of the butter into a mixing bowl. Add the lemon sugar and brown sugar. Whisk vigorously to combine for ⏱️ 1 minute. Then mix in the egg, egg yolk, and lemon juice.
large egg (room temperature)1large egg yolk (room temperature)1lemon juice (room temperature)2 teaspoonsfresh lemon juice2 tablespoons
6
Fold in the flour, baking soda, baking powder, and salt until almost combined. Then fold in the raspberries.
7
Scoop the cookie dough with a 3-tablespoon cookie scoop onto the prepared baking sheets (8-9 cookies max on each tray). Bake one tray at a time on the middle rack of the oven for ⏱️ 11-14 minutes. You can leave the second tray on the counter until ready to bake.
8
Once baked, let the pan cool on a wire rack while you make the glaze.
9
Whisk together the powdered sugar and lemon juice until smooth. Drizzle the icing over the tops of the cooled cookies and garnish with lemon zest and freeze-dried raspberries.
powdered sugar1 cuplemon juice (room temperature)2 teaspoonsfresh lemon juice2 tablespoonsfresh lemon zest2 teaspoonsLemon zest and freeze-dried raspberries for garnishing
Nutrition Facts
calories
219 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
1 g
sugar Content
16 g
sodium Content
297 mg
protein Content
3 g
trans Fat Content
0.4 g
cholesterol Content
49 mg
carbohydrate Content
31 g
saturated Fat Content
6 g
unsaturated Fat Content
4 g
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