Savor the perfect blend of tangy and sweet with these Lemon Raspberry Cookies. Soft and buttery with fresh lemon zest and bursts of juicy raspberry, they’re topped with a vibrant raspberry glaze for a picture-perfect finish. Ideal for spring gatherings, tea parties, or anytime you need a citrusy treat!
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24 cookies
Ingredients
For the Cookies
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup fresh raspberries, finely chopped
For the Raspberry Glaze
1 cup powdered sugar
2 tablespoons raspberry purée
1 teaspoon lemon juice
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes). Beat in the egg, lemon juice, and lemon zest until combined.
Gradually mix in the dry ingredients until just incorporated. Gently fold in chopped raspberries, being careful not to overmix.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 12–15 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
While cookies cool, whisk together powdered sugar, raspberry purée, and lemon juice until smooth.
Drizzle glaze over completely cooled cookies and optionally sprinkle with extra lemon zest. Let glaze set before serving.
Notes
For the raspberry purée: mash fresh raspberries and strain through a fine mesh sieve to remove seeds.
Ensure your butter is softened for best creaming results.
Use a microplane to finely zest your lemon for even distribution.
For a stronger raspberry flavor, add ½–1 teaspoon raspberry extract to the dough or glaze.
Nutrition (per cookie)
Calories: 144 | Total Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 37mg
Carbohydrates: 21g | Fiber: 1g | Sugar: 13g | Protein: 1g
Lemon Raspberry Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Description
Savor the perfect blend of tangy and sweet with these Lemon Raspberry Cookies. Soft and buttery with fresh lemon zest and bursts of juicy raspberry, they’re topped with a vibrant raspberry glaze for a picture-perfect finish. Ideal for spring gatherings, tea parties, or anytime you need a citrusy treat!
Ingredients
For the Cookies
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup fresh raspberries, finely chopped
For the Raspberry Glaze
1 cup powdered sugar
2 tablespoons raspberry purée
1 teaspoon lemon juice
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes). Beat in the egg, lemon juice, and lemon zest until combined.
Gradually mix in the dry ingredients until just incorporated. Gently fold in chopped raspberries, being careful not to overmix.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 12–15 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
While cookies cool, whisk together powdered sugar, raspberry purée, and lemon juice until smooth.
Drizzle glaze over completely cooled cookies and optionally sprinkle with extra lemon zest. Let glaze set before serving.
Notes
For the raspberry purée: mash fresh raspberries and strain through a fine mesh sieve to remove seeds.
Ensure your butter is softened for best creaming results.
Use a microplane to finely zest your lemon for even distribution.
For a stronger raspberry flavor, add ½–1 teaspoon raspberry extract to the dough or glaze.